Vegetable Suji Idli /सब्जी और सूजी की इडली /Semolina vegetable Idli

Vegetable - Suji Idli with Peanut Chutney 

Idli and dosa are traditionally made of rice and urd daal. Urd daal is called Black Lentil in English. It's botanical name is Vigna Mungo. 

But many variants of idli, dosa are made, like Sabudana dosa, suji dosa, suji idli etc. In this post I am going to explain how suji idli with the goodness of vegetables is made. Suji/Semolina idli is easy to digest. When vegetables are added to batter then these idlies become more tasty and nutritious. Paired with coconut chutney /peanut chutney and Sambhar it becomes healthy, nutritious, tasty full meal. 

Preparation Time : 4hrs. Soaking time included 

Cooking Time: 20 minutes 

Servings : 20 Idlies (approx) depends upon the size of idli slots in idli stand. 

Nutritional Value  of whole idli mix from given ingredients : (approx. Values) 

Calories : 1600

Carbs : 285 gm

Proteins: 65 gm

Sugar : 16 gm 

Iron : 14 mg

Fats : 20 gm

Dietary Fibers : 16. 5 gm

Folates : 612 mcg 

Calcium : 300 mg

Potassium : 2452mg

Sodium : 1gm

Vitamin C : 10mg

Vitamin A:According to Cooks.com,

30941.91 IU 

For nutrional value (approx) of one idli divide the given values with the number of idlies you make from the idli mix. 

Ingredients Required for Suji Idli :

• Suji/Semolina :  200 gm or 2 bowls (measuring 150 ml.) 

Suji/Semolina 

• Carrot grated : 100 gm. Or 1bowl 
• Beans : 3-4 Finely chopped 
• Cauliflower grated : 1/2 bowl 
• Peas : 1/2 bowl 

Grated Carrot and Cauliflower 

• Fresh Coriander leafs finely chopped :  2Tes spoons 
• Curry leafs : 6-8 
• Grated Ginger : 1teaspoon 
• Dhuli moong daal (Yellow moong daal) : 2 teaspoons 

Dhuli Moong Daal 

• Mustard seeds : 1 Tea spoon 
• Cooking oil : 2 Tea spoons 
• Salt : 1 Tea spoon 
• Curd : 250 gm or 2 bowl 
• Eno : 1sachet 

or 1teaspoon baking powder +1/4 tea spoon cooking soda 

• Lemon juice : 1 Tea spoon 
• Oil for lining idli stand 

When measurement is done by bowl or cup then it should be same size bowl or cup for all measurements. 

Directions For Making Suji Idli : 

• Wash moong daal and soak it in water for at least 30 minutes. Once daal is soaked drain and keep soaked daal aside for further use. 
• Dry Roast suji till it gets light golden color. 
• Shred curry leafs. 
• Take a thick bottom cooking pan. Put 2tea spoon oil in it and heat. When the oil is hot add mustard seeds. 

Mustard seeds sputtering in hot oil 

• When mustard seeds start sputtering add shredded curry leafs and grated ginger . Let it cook for 10 sec. max. 

Curry leafs and Ginger added 

• Immediately add:

1. Grated carrots 
2. Finely chopped beans 
3. Grated cauliflower 

Beans, Cauliflower and Carrots added 

• Cook on low flame with continuous stirring till the beans and carrot become tender and change color. It will take 2-3 minutes. 

Vegetables cooked nicely 

• Add roasted suji (Semolina), mix and cook for 1-2 minutes with continues   

Suji/Semolina added to cooked veggies 

• Add : 

1. Salt 
2. Turmeric 
3. Kashmiri mirch

•  Mix nicely and cover. Cook for a minute. 

• Add soaked drained moong daal, mix and cook for a minute. 

Moong daal added 

Mixture with cooked Moong daal 

• Mash green peas and add to the mixture. Cover and cook for 1-2 minutes. 

Mashed Green Peas added 

• Add finely chopped coriander leafs. Mix and switch off the heat. 
• Cover and let it cool. This will infuse the flavor of coriander in suji mixture. 
• Once the mixture is cooled it can be used immediately or stored in fridge for future use. 

Idli mix is ready 

• To the cooled cooked mixture of suji and vegetables add the curd (200 gm) and mix nicely. Keep it aside for at least for 1/2 hr. Or till suji gets soaked and becomes soft. This mixture can be used immediately or can be kept in fridge. for 2-3 days for further use. 

Curd added to idli mixture 

Curd mixed nicely 

Idli mix nicely soaked in curd suji is soft 

• To make idli stir the soaked mixture nicely. It will be thick so add about 50-100 ml water in small batches . Mix nicely. 

Water added to bring it to correct pourable thick batter 

• Coat the idli stand with oil. 
• Fill 500 ml water in idli steamer and keep it on high heat. 
• Add Eno/cooking soda +baking soda and lemon juice. Mix in circular motion but in one direction only. Either clockwise or anticlockwise for 1minute. 

Eno added

Thick pourable Idli batter 

• Immediately pour the prepared idli mixture into idli slots and place the idli stand inside idli steamer. Cover and cook for 20 minutes on medium heat.

Batter in Idli stand 

• Lower the heat. Remove the lid and poke any one idli with clean knife or long needle. If it comes clean then idlies are cooked. If any thing sticks to the knife /needle then cook for another 5minutes. 
• Remove the idli stand from steamer and let it cool slightly. Pry the idlies from edges and take out from idli slots. 
• Serve hot suji-vegetables idli with chutney and Sambhar. 

Vegetable - Suji Idli ready 

Tips : 

• Preferably take suji (Semolina) of bigger grain size.
• Curd and water requirement may vary little depending upon the grain size of suji(Semolina).  I use big grained semolina/Suji 
• If your curd is not thick then lesser amount may be required. 
• Make sure the water inside steamer is near boiling before Eno /baking soda +cooking soda is added to suji mixture
• If using cooking and baking soda make sure it is mixed evenly else brown spots will appear on idli. 
• I prefer Eno. 

Suggested Variations : 

• Green chillies can be chopped and added to idli mix as per taste. 
• Thin curd or butter milk can be added instead of water to soaked idli mix for bringing batter to correct consistency. 
• Break cashews into two halves. Place one half on idli stand then pour the idli batter. Cook. Idli with cashew on it looks beautiful and appealing. 

Enjoy healthy Idli for breakfast /lunch /snacks /dinner. 

Arbi ke Patte Ki sabji (Indian savory Of Taro Leaves)

Arbi Ke Patte Ki Sabji

Arbi (Taro/colocasia leaves) are made to different savories in India. Patode/Patra is one of them Its vegetable is very tasty and healthy. It has 12%Calcium, 10 %Iron, 86% Vitamin C, Vitamin A and B, Dietary fibers1% saturated fats, Proteins, no carbs.In Kumaon (Uttarakhand) and Maharashtra both of the preparation are very popular. In Kumaon it is taken with Dal-Chawal and is called papadok saag, in Maharashtra with roti also. Millet bread and taro/colocasia leaf vegetable are real good combination with groundnut chutney by the side. Once after my marriage I made this vegetable and was so eagerly waiting to get thumbs up by my husband. But with one spoon down his throat and he started feeling itchy in the throat same with me and it was all ten fingers and both hands up. I was highly disillusioned. I spoke to my mom staying thousands of miles away from me and got the tips how to avoid such situation. Actually my cooking method was itself flawed. Next time I made the vegetable as per my mom’s instruction. My husband put one spoonful in his mouth and swallowed feeling very scared. But what followed was what I was looking for first time when I had cooked it. Since then I regularly make it and the appreciation goes like “It is very tasty but your mom makes it better”.  Well she always cooked in iron wok I cook in non-stick wok.

Preparation Time: 10 min.

Cooking Time: 15 min

Servings: 4 Large servings

Ingredients required For Making Arbi ke Patte ki Sabji (Taro/Colocasia Leaves Savory):

• 15 Leaves of Arbi (Taro)

• 4 Tea spoon Whole wheat flour/Rice flour

• 1/2Teaspoon Turmeric Powder

• 3-4 Whole Red Chilies

• 1 Teaspoon Ghee (Clarified butter)/Mustard oil/Any cooking oil

• 150 ml. Water

• 1 Teaspoon Cumin Seeds

• Red chili powder to taste

• Salt to taste

• Pinch of Asafoetida

Direction For Making Arbi Ke Patte Ki Sabji (Taro Leaves Savory):

• Roast the flour on low heat till golden brown in color.
• Wash the Taro (Arbi) leafs nicely in lots of water.

• Pat dry them with cloth.

• Remove the stalk from the leaves.

• Peel the thin outer covering from the stalks. Discard the peel and keep the cleaned stalks aside.

Arbi ke Patte Cleaned and in small bowl peels of stalk to be discarded

• Cut the cleaned stalks and the leaves very fine.

Finely cut Arbi ke Patte and Stalks

• In a wok take ghee/oil and heat.

• When the oil is hot add:

• Cumin seeds

• Broken whole red chilies

• Asafoetida

Tempering of Cumin seeds and Red chili and Asafoetida

•  When the seeds had spluttered and chilies color wonderful flavor of cumin, chilies and asafoetida will come.

• Add Water to the tempering. This is the step where I had gone wrong I had added finely cut leaves first. An absolutely no no in this case, water should be added to the spices in oil first.

• Add

• Turmeric

• Salt

• Red chili powder

Water added to the seasoning

• When the water comes to boil add finely cut taro leaves and stalks.

Arbi ke patte added to the boiling water with seasoning

• Cover and lower the flame. Cook for 4-5 min on low flame this should result in the leaves and stalks to become soft.

Stage when roasted flour to be added

• Add roasted whole wheat flour/Rice flour in little amount with continuous stirring so that lumps do not form.

Flour added and being mixed

Cooking for 2min. after added the flour

• Bring the heat to high and cook for 2-3 min. or till you achieve the consistency of your requirement.

Water added and cooked to thick consistency

• Remove from wok into a serving bowl and enjoy with any type of bread/steamed rice-Dal.

Arbi ke Patte Ki Sabji

Tips:

• Never make the mistake I made of putting the uncooked vegetable into oil with spices directly. Water should be added first until unless you want itchy throat. 

• Never over cook the green leafy vegetable else the color and taste spoils.

Over cooked  Arbi ke patte ki sabji

• Apply oil to your palms before chopping the leaves and stalks otherwise your fingers and palm may itch for some time after chopping work is done.

• Always break the red chilies before adding to hot oil otherwise they may burst open causing hot oil droplets to fall on you. Sure we do not want that to happen.

• Asafoetida should be added after cumin and chilies have been added to get best flavor of asafoetida.

Asafoetida added to Tempering

• Wheat/rice flour can be added by making thin paste for easing the work but while it is added continuous stirring is must to avoid lump formation.

• Removing the thin skin from the stalks is must else the texture4 and taste will get spoiled.

• Best results are obtained when cooked in mustard oil or ghee.

Suggested Variation:

• Roasted groundnut with outer skin removed can be added after adding the flour.

• After adding flour 15-20 ml. of milk can be added to the vegetable in wok and cooked on high heat for a minute or two before removing in serving bowl, this causes the vegetable to get creamy texture.

• Tadaka (tempering) using 1/2ml. oil/ghee and cumin and red chilies can be given to enhance the flavor.

Idli (Steamed rice and pulse Puff)

Idli and Sambhar

These steamed puffs made from the fermented mixture of rice and urd dal are as wonderful to look at as they are to eat. Fluffy, light, and soft they melt in the mouth. When eaten with sambhar they make a full meal low on fat therefore best for cholesterol patients like me and all weight conscious people.

In almost whole of the southern part of India idli, dosa, Uttapa, Appam these are taken with sambhar and coconut chutney be it for breakfast, lunch, dinner, snack because they are delightful to the taste buds along with being healthy low on calorie and easy to make .

Those who are interested in amalgamating India in their kitchen should try it and enjoy the taste of authentic South Indian dish.

Preparation Time: 15 hrs. For making batter of idli.(Soaking, grinding, fermenting time included)

Cooking Time: 20- 30 min per batch

Servings: Makes 24-30 medium size idli

Ingredients Required for Making Idli:

• 250 gm. Par boiled rice

• 150 gm. Urd dal

• Water

• Directions for Making Batter for Idli:

• Wash rice and urd dal and soak them separately in plenty of water for at least 5-6 hrs.

• Drain the soaked water and grind dal and rice separately in a grinder – mixer.

Paste of Urd dal for Idli batter

Paste of Rice for Idli batter

•   If you have a grinding stone electrically operated or manually operated then dal and rice can be ground together.

• Water should be added while grinding.

• Take fine paste of dal and rice in a big container and mix them thoroughly.

Unfermented batter of Urd dal and rice paste mixture

• Cover the container and keep for 10- 12 hr. for fermenting.

Batter for Idli kept for fermentation

• After fermenting the batter will become slightly sour, light.

• Mix the batter nicely with a ladle.

• Take an idli stand, oil the hollows with oil and pour the batter in the hollows till their brim.

Idli batter in idli stand

Idli stand with idli batter for 12 idli

• Heat 250 ml. water in the container of the idli stand and when water is hot place the stand with batter in it and cover the container.

• Put the gas on high for 5 min. and then lower the flame.

• Cook for 20- 25 min. on low flame.

• Puffed idli should be ready.

• Check if the idli are cooked by poking a thin knitting needle in it or a knife in it. The needle /knife should come out dry.

• Allow the idli in the stand to cool for 5 min. then remove them from the stand using a knife or flat spoon.

Fluffy soft Idli

• Repeat the same with all the batter.

• Depending on the idli stand of yours you can make 12 or more idli at a time.

• Enjoy Idli with Sambhar (http://jyotsna-pant.blogspot.com/2012/05/sambhar-tur-dal-cooked-with-vegetables.html) and coconut chutney and of course with your family

Idli and Sambhar

Tips:

• Idli batter can be kept in fridge for 3-4 days at least.

• The amount of water you use for steaming idli should be enough to be just below the last idli base not touching it.

• If the knife or the needle you use for testing the idli come out with some sticky material cook the idlies on low flame for some more time.

• For a batch of 12 idli more than 30 min. are normally not required.

• Do not add too much water while grinding as the batter will become thin and idli will not come out soft and fluffy.

Suggested Variations:

• Instead rice ,idli rawa can be taken.

• Idli rawa should be soaked but not ground, only dal needs to be made to paste and added to soaked, drained idli rawa, and kept for fermentation for 10-12 hr.

Soaked Idli rawa

Paste of Urd dal for Idli batter

• The idli from idli rawa come out to be slightly grainy but very soft.

Idli from Idli rawa

• Those whom urd dal does not suit can take either 50:50 mixture of urd and moong dal or replace urd dal with moong dal.

• The batter with moong dal requires to be fermented for 4-5 hr. only.

• The taste of idli with moong dal is absolutely different than one with urd dal.

• Once you gain expertise in making idli then you can make stuffed idli by pouring some batter in the hollow then the filling of your choice and again some batter

• Left over idli can be fried and eaten with coriander mint chutney (http://jyotsna-pant.blogspot.com/2011/10/green-coriander-and-mint-chutney.html)

• The left over idli can be made to upama with vegetables.

• Hot idli taste fantastic with hot ghee and sugar.