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Idli is one of the healthiest Indian breakfast options, and when combined with vegetables, it becomes even more wholesome. This recipe uses traditional idli batter made from fermented rice and urad dal, enriched with grated carrots, beans, and peas. The fermentation makes the idlis easy to digest and increases their nutrient absorption, especially of iron and B-vitamins.
For children, idlis are soft and easy to chew, making them suitable even for toddlers. Adding vegetables not only makes them colorful and attractive but also boosts fibre, vitamins, and minerals. Coconut chutney served alongside provides healthy fats, while urad dal in the batter ensures a good dose of protein.
This dish is filling yet light on the stomach, making it an excellent choice for breakfast, school lunchboxes, or evening snacks. It supports healthy digestion, steady energy release, and overall growth.
Grease idli moulds with a little oil.
Mix grated carrot, beans, and peas into the idli batter. Adjust salt if required.
Pour the batter into moulds and steam for 12–15 minutes until idlis are fluffy and cooked through.
For chutney, blend coconut, roasted chana dal, green chilli, ginger, and salt with water into a smooth paste.
Serve hot vegetable idlis with coconut chutney.
Yes, but fermented batter is healthier and more nutritious for children.
Yes, they stay soft and fresh for hours. Pack with chutney or sambar.
Yes, skip chilli for toddlers and use just coconut and roasted chana dal.
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