These nutritious idlis are slightly heavier than the regular idlis as the batter is not fermented. They are very nutritive because of the combination of 3 dals and vegetables like methi, green peas and carrots, an excellent source of iron, fibre, folic acid and vitamin c.
- 1 cup urad daal
- ½ cup each of channa (black gram) and moong daal
- 1 small bunch of fenugreek leaves (methi / vendaya keerai)
- 125gm shelled green peas
- 1 carrot
- ½ coconut
- 1 big bunch coriander leaves
- 6 green chillies finely minced
- 1 tsp mustard seeds
- Pinch of asafoetida, salt to taste.
- Soak the dals for 4 hours and grind a little coarsely after draining out water.
- Mince together green chillies, fenugreek and coriander leaves. Grate the coconut and carrot to fine bits. Half boil the peas and grind coarsely.
- Mix together dals, vegetables and coconut.
- Heat 1 tbsp oil and put in mustard seeds and asafoetida. When seeds stop crackling put those into the dal mixture and mix well.
- Grease small round bowls of idli stand with ghee or oil and fill ¾ full. Steam till idlis are firm.
- Remove them from container and serve them hot with seasoned curd or sambhar or coconut chutney.