Step by step preparation of vegetable suji idli recipe with pictures. This is a healthy and nutritious instant suji idli recipe with eno. You can enjoy it at breakfast time or in the evening as a snack.
About Instant Vegetable Suji Idli Recipe with Eno
Idli is a popular breakfast recipe. It is the specialty of Karnataka state and now famous across India. Veg idli made with suji is a quick recipe that will be ready in under 30 minutes and a good option for a quick breakfast or snack. These vegetable suji Idli can be served with sambhar as a meal or with green coriander-mint chutney or coconut chutney as a snack.
To make these soft and fluffy instant suji idli we used eno but if eno is not handy you can use 1/4 tsp baking soda instead.
Tradionally, Idli is prepared with rice and dal that needs soaking, grinding, and fermenting but, these instant vegetable suji idli recipe with eno is the fusion version of dal and rice idli and by passing the steps of soaking, grinding, and fermenting. These suji idlis are prepared in several ways, but this one is a quick and easy recipe that gives very soft, healthy, and delicious idlis.
Other breakfast recipe you may like –Britania style tutti-frutti cake with wheat flour (No oven), Veg sandwich with hung curd, Methi cauliflower stuffed paratha , Raw Banana cutlet, Urad dal poori recipe, Japanese milk bread (with whole wheat flour)
Semolina is other name of suji derived from the Italian word Semol(bran) as it is a staple grain in the preparation of pasta that is very popular in Italy. It is slightly coarse in texture and a product of durum wheat grain. Semolina is also a popular item in Indian households. Suji is slightly off-white in color and cooks very fast, and is mostly used in preparing upma, kheer, cheela, dosa, khichdi, cake, bread, and halwa. other breakfast recipes
Suji is also known as Rava, semolina and is available in different varieties most popular one is made from wheat grain other is from corn, ragi, and millets.
How to Make Instant Vegetable Suji Idli
In preparing instant veg suji idli, I have used coarse semolina or suji because I like its texture better than the fine semolina. In the Southern part of India, mainly fine suji is used in the making of idlis and upma. So, you can choose fine semolina if you want. Along this I used homemade curd that is a little sour as sour curd enhances the taste of the idli.
Health Benefits of Eating Instant suji Idli
Suji
- Rich in nutrition and powerhouse of vitamins and minerals.
- Provide instant energy as it is light and easily digestible and helps in increasing the metabolism and aiding weight loss.
- Good source of iron and so good for anemic people
- Rich source of magnesium, zinc, and phosphorus that helps in improving the blood circulation and reducing nervous system disorder.
- It is a good option for lactating mother as helps in increasing milk production by stimulating prolactin hormone.
- It has a medium glycemic index, so people with diabetes should consume a moderate amount.
Curd
- It is a staple food in Indian households, a great probiotic and good for digestive system.
- Curd helps in increasing immunity, weight loss, and flawless skin and hair growth.
- Good source of calcium and phosphorus and keeps the bones and teeth strong and prevents arthritis.
- It has antifungal properties and so good for fighting dandruff.
- Lowers the risk of heart disease and diabetic friendly as it helps in reducing blood sugar levels.
- It is also rich in antibiotics, vitamins, and minerals that help in fast recovery so can be used as after workout food.
Step by Step Preparation of Vegetable Suji Idli Recipe with Eno
1. Take a big bowl, add suji and curd, mix them. Add little water and mix again all together to make a thick mixture. Now cover the bowl and leave it aside for 10 -15 minutes.
2. After 15 minutes, check the mixture it becomes very thick in consistency(as suji tends to absorb water), add more water gradually to make it medium-thick. Water quantity depends upon the quality of suji and thickness of curd.
3. Now add salt, roasted cumin seeds powder, finely chopped green beans, and carrot to the mixture. Finally, add oil and mix all the ingredients well together.
4. In the meantime, place the idli steamer on the medium flame with two glasses of water in it. Grease the idli trays with oil and put them aside.
5. Once the water in the steamer starts boiling, add eno powder and 2 tsp water to activate it. Mix it quickly with the mixture. The mixture becomes fluffy and light.
6. Quickly pour the mixture into the greased idli trays and place the trays in the steamer. Cover it and keep the flame on medium-high. Cook it for at least 12-15 minutes. Check the idli after 12 minutes by inserting a knife if it comes clean off the gas, otherwise cook it for another 2-3 minutes and check again.
7. Switch off the flame, and leave the idli trays inside for 4-5 minutes. Then take them out and remove idlis from the trays with the help of a big spoon or a knife.
8. Serve idlis warm with green chutney or coconut peanut chutney and enjoy!
Serving Suggestions
Instant vegetable suji idli is best served with sambhar, if eating at lunch or dinner time and enjoyed with green chutney or coconut chutney for a quick breakfast or snack time.
Tips and Tricks
- Leave suji for at least 10-15 minutes after adding curd and water to it.
- After adding eno pour the batter into the idli tray quickly.
- Water should be boiling when putting idli trays in the steamer, and keep the temperature to medium-high.
- Use 1/2 tsp baking soda instead of eno.
- Use of eno with neutral flavor is recommended.
- For easy removal of idlis from the trays, let them cool for 4-5 minutes.
- Idlis tastes best when they are warm. Leftover idlis can be stored in the refrigerator and eat it later after microwave them for 15-20 seconds.
- Leftover idlis can also be sauteed with some sauce and veggies, and enjoy the new variation.
Recipe Card
Vegetable Suji Idli Recipe with Eno | Instant Suji Idli Recipe
Ingredients
- 150 gm Coarse Suji or Semolina
- 120 ml Curd
- ½ cup Finely chopped carrot
- ½ cup Finely chopped beans
- ¾ tsp Salt
- ½ tsp Roasted cumin powder
- 1 tsp Oil
- 1 tsp Eno
- 150 ml Water or as required to adjust the consistency
Instructions
- Take a big bowl, add suji and curd, mix them. Add little water and mix again all together to make a thick mixture. Now cover the bowl and leave it aside for 10 -15 minutes.
- After 15 minutes, check the mixture it becomes very thick in consistency(as suji tends to absorb water), add more water gradually to make it medium-thick. Water quantity depends upon the quality of suji and thickness of curd.
- Now add salt, roasted cumin seeds powder, finely chopped green beans, and carrot to the mixture. Finally, add oil and mix all the ingredients well together.
- In the meantime, place the idli steamer on the medium flame with two glasses of water in it. Grease the idli trays with oil and put them aside. Once the water in the steamer starts boiling, add eno powder and 2 tsp water to activate it. Mix it quickly with the mixture. The mixture becomes fluffy and light.
- Quickly pour the mixture into the greased idli trays and place the trays in the steamer. Cover it and keep the flame on medium-high. Cook it for at least 12-15 minutes. Check the idli after 12 minutes by inserting a knife if it comes clean off the gas, otherwise cook it for another 2-3 minutes and check again.
- Switch off the flame, and leave the idli trays inside for 4-5 minutes. Then take them out and remove idlis from the trays with the help of a big spoon or a knife.
- Serve idlis warm with green chutney or coconut peanut chutney and enjoy!
Video
Notes
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