Colorful Idlis With Vegetables

    20 mins

    I love Idlis. Here's a North Indian touch to this classic comfort food from the South. You can use any vegetables you have in the fridge.


    Delhi, India
    2 people made this

    Serves: 5 

    • 10 ready to eat idlis
    • 2 tbsp ghee or vegetable oil
    • 1 small onion cut into flakes
    • 1 knob finely chopped ginger
    • 3 tsp tomato puree (diluted with 2 tsp water)
    • 5 Cauliflower florets
    • 1 small capsicum chopped into bite sized pieces
    • 1 carrot chopped into bite sized pieces
    • I small head of broccoli, chopped (optional)
    • 1tsp sugar
    • 1 tsp salt
    • Water as needed

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat oil over medium heat in a wide pan. Saute in this order: Onion, ginger, tomato puree, carrot, cauliflower, capsicum, and broccoli. Add sugar and salt. If the mixture is too dry, add 1 tbsp water or so the veggies are sitting in a dip-able sauce. Add Idlis. Let idlis absorb the flavor for 1 minute. Remove from heat and serve!


    You may use pickled artichokes and roasted peppers for a western touch to the dish.

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