Vegetable Idli is a very common breakfast from South India. Addition of vegetables makes it more nutritious. This nutritious meal is served with sambar and coconut chutney. Crispy and delicious Paneer Fingers add the much needed fun factor to the meal.
I made these vegetable idlis with vegetable cut outs to make it look like a beautiful picture. To increase the protein content in the meal, I added the crispy, quick and easy Paneer Fingers. You can also serve the meal with Crispy Chicken Pops, instead of Paneer Fingers. An idli meal is incomplete without a tangy sambar and a fresh coconut chutney. I am sharing a quick pressure cooker sambar recipe here which gets ready within 15 minutes. Fresh watermelon puzzle adds the fun element in the meal.
When I plan for Idli and Dosa meal, my only worry is the batter. It’s a bit cumbersome for me to make the Idli Batter at home, but the store-bought batter makes it so much easier. I now buy the batter and plan for Idli and Dosa, just the next day. All I make then is the quick pressure cooker sambar and a fresh coconut chutney. I am sharing the recipe for the two here.
This is my sixth meal in the series of kids meals which are fun, creative, healthy and yummy. Take a look at the rest of the meals
Vegetable Idli Recipe with Paneer Fingers | Kids Meal #6
Vegetable Idli is a very common breakfast from South India. Addition of vegetables makes it more nutritious. This nutritious meal is served with sambar and coconut chutney.
- 1 cup Idli Batter
- 2 tbsp Carrots cut into shapes or finely chopped
- 2 tbsp Beetroot cut into shapes or finely chopped
- Small Bunch of Moringa Leaves (Drumstick Leaves)
- 1 cup Arhar Dal soaked for 30 minutes
- 2 tbsp Ghee or Oil
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal
- 2 tbsp Curry leaves
- Pinch of Asafoetida
- 3 Garlic cloves finely chopped
- 1/2 cup Onion, finely chopped
- 1 cup Tomato puree (Fresh home made)
- 1/4 cup Tamarind Juice
- 1 tsp Sugar
- Salt to taste
- 2 tsp Sambar Masala Powder
- 1/2 cup Drumstick cut into 2 inch long pieces
- 1/4 cup Carrots roughly chopped
- 2 tbsp Fresh Coriander finely chopped
- 1 tbsp Coconut grated
For Coconut Chutney
- 1 cup Coconut pieces
- 1 Green Chili
- 1/2 cup Fresh Coriander
- Salt to taste
- Lemon juice
- 1 tbsp Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Urad Dal
- 1 tbsp Curry leaves
Grease Idli plates with little oil and boil water in the idli vessel.
Place the cut vegetables in each cavity.
Pour the batter over these vegetables.
Steam the idlis for 5 to 7 minutes or until light and fluffy.
Put oil in a pressure cooker and add asafoetida.
Now add mustard seeds, urad dal curry leaves and cook until urad dal turns light brown in color.
Add onions and garlic now and saute till soft.
Now add tomato puree, tamarind juice, sugar, salt, sambar powder and mix well.
Now add drumsticks, carrots and soaked arhar dal with 2 cups of water
Close the lid and pressure cook for 4-5 whistels.
Once the pressure settles down, open the pressure cooker and serve sambar with grated coconut and fresh coriander.
You can optionally also add another tadka with mustar seeds, curry leaves and red chilies if you wish.
Grind together coconut, green chili, fresh coriander, salt into a smooth paste. Use water if required.
Prepare a tadka by putting mustard seeds, urad dal and curry leaves in hot oil.
Pour the tadka over the prepared chutney and serve cold.