Brown Rice Idlis with Palak Carrot Green Chutney

As promised let’s start our journey on cooking some wonderful vegan dishes. In today’s dish I will be talking about both the main recipe along with its accompaniment. Last whole year living in south India in Bengaluru I have learned the art of making soft and yummy idlis. Yes my most favorite cuisine on this planet is South Indian cuisine mainly all the varieties of Idlis and dosas. The only reason I am yet not leaning towards becoming Raw is my love for South Indian food.
My kids have got my gene for the love of idlis and dosa and hence every week I make batter for any one kind..this week it was BROWN RICE IDLIS. It’s a perfect meal to have any time of the day be it breakfast lunch or dinner if accompanied with sambar and chutney.They are also the perfect foods for tiffins. I am rest assured that the kids are definitely finishing their tiffins if there are idlis in them.
Today there was no time to make sambar but I wanted the raw component of breakfast to have veggies too so I included them in the chutney itself. I feel it’s the best way of incorporating more veggies in my kids diet. So today’s accompaniment was PALAK CARROT GREEN CHUTNEY.

For the Idli

  • 1 cup urad dal
  • 4 1/4 cup brown rice
  • 1 tsp fenugreek seeds
  • Salt to taste

Ingredients for the Palak Carrot Green Chutney

  • 1/4 bunch washed cleaned Spinach/palak
  • 1/2 cup/1 carrot
  • 1/2 cup shredded coconut
  • a handful of roasted chana
  • 1/2 bunch coriander leaves
  • 1-2 green chillies (as per taste)
  • 1/2 lemon
  • 1 tsp jeera/ cumin seeds
  • 1 date
  • Salt to taste

Method for the Chutney

  1. Add all the ingredients to a blender and grind well to form a smooth chutney. Serve with Idlis.
Facebook Twitter Pinterest