Tangy Tomato Idlis

Tangy Tomato Idlis

When it’s time to take your love for idlis to newer heights, this is how you do it!

Prep

15 min

Cook time

15 min

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Ingredients

  • 300 g fine semolina
  • 50 g yoghurt
  • 40 g Kissan Fresh Tomato Ketchup
  • 30 g rice flour
  • 30 g coriander leaves
  • 20 g spinach
  • 20 g carrots
  • 20 g fresh French bean
  • 15 g sunflower oil
  • 10 g coconut
  • 1 tsp ghee
  • 1 tsp mustard seed
  • 1 tsp asafoetida
  • 1/2 tsp fresh curry leaves
  • 1/2 tsp salt
  • 1/2 tsp black urad dal
  • 1/2 tsp chilli
  • 1/4 tsp salt
  • Serving Size 6

    Amount per serving

    • Energy 253
    • Protein 7.6g
    • Carbohydrate incl. fibre 42.2g
    • Carbohydrate excl. fibre 41.8g
    • Sugar 3.0g
    • Fibre 2.8g
    • Fat 4.7g
    • Saturated Fat 1.3g
    • Unsaturated Fat 3.0g
    • Monounsaturated Fat 1.9g
    • Polyunsaturated Fat 1.1g
    • Trans Fat 0.0g
    • Cholesterol 3mg
    • Sodium 373mg
    • Salt 0.93g
    • Calcium 3%
    • Iron 14%
    • Potassium 5%
    • Vitamin C 6%
    • Vitamin A 23%

Directions

  1. Sieve the semolina, urad dal and rice flour together.

  2. Add salt, Kissan Fresh Tomato Ketchup, coconut, green chilli and coriander leaves.

  3. Heat the oil in a small pan and add the tempering ingredients.  When they start to splutter, add the carrots, beans, and spinach. Add the tempered spices to the semolina and mix well.

  4. Stir in the sour yoghurt and mix to make a smooth batter.

  5. Grease the idli moulds with ghee. Heat the water in the steamer.

  6. Add fruit salt to the idli batter and immediately pour the batter into idli moulds.

  7. Steam for 15 minutes. Remove idlis carefully and serve hot with chutney.

 
         

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