Savoury steamed cake with vegetable lentil stew and savoury Indian sauces Recipe

Recipe By Krupa Kapadia Shah

Savoury steamed cake with vegetable lentil stew and savoury Indian sauce is nothing but a healthy name of our well known Idli Sambhar and Chutney. This a a very healthy and nutritional food. Above all it's best comfort food 😋 Also fermented food are rich in probiotics. These traditional South Indian and Gujarati snacks are predigested by bacteria and hence easier to digest. The fermented process increases the bioavailability of nutrients like folic acid, riboflavin, niacin, thiamine, biotin and Vitamin K as well as some antibiotic & anti carcinogenic substances. Have shared the recipe in detail of idli, sambhar and coconut chutney. Along with them have served regular green chutney also.

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Savoury steamed cake with vegetable lentil stew and savoury Indian sauces
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Ingredients for Savoury steamed cake with vegetable lentil stew and savoury Indian sauces Recipe

  • 0.38 cups Idli rava
  • 0.13 cup Split urad dal
  • 0.06 tsp Methi dana
  • 0.03 cup poha
  • to taste Salt
  • 0.13 cup Veggies
  • 0.13 tbsp Oil
  • 0.03 tsp Methi dana
  • 0.03 tsp Mustard seeds
  • 0.03 tsp jeera
  • 0.03 tsp Asafoetida
  • 0.06 tsp Haldi powder
  • 1.25 A Few Curry leaves
  • 0.06 tsp (acc. to your taste) Red chilli powder
  • to taste Salt
  • 0.13 tbsp Sambhar masala
  • 0.13 tsp Lemon juice
  • 0.03 cup Roasted chana dal
  • 0.13 pieces medium size coconut cut into
  • 1/4 g 2-3 g
  • 0.13 inch Ginger piece
  • to taste Salt
  • 0.13 tbsp Oil
  • 0.03 tsp jeera
  • 0.03 tsp Mustard seeds
  • 0.03 tsp Split urad dal
  • 1 A Stem Curry leaves
  • 0.03 tsp Asafoetida

Directions: Savoury Steamed Cake With Vegetable Lentil Stew And Savoury Indian Sauces Recipe

  • STEP 1.Soak idli rava 3 cup in water and in another vessel wash and soak urad dal split 1 cup with few methi dana and 1/4 cup poha.
  • STEP 2.Let both contents soak for about 4-5 hours.
  • STEP 3.Remove extra water from idli rawa. Crush half the rawa to a smooth paste. (For grinding use the water of soaked urad dal mix). Mix smooth paste of rawa and soaked rawa.
  • STEP 4.Crush the urad dal mix to a smooth paste and add it to the rawa mixture and add salt to taste and let it ferment overnight.
  • STEP 5.Now adjust the consistency of the fermented mixture add salt to taste and pour it into idli moulds and steam them properly.
  • STEP 6.For chutney: In a mixture jar add roasted chana green chillies ginger and coconut. Crush it to smooth paste and add tempering of rai jeera urad dal kadi patta and hing to it. Add salt to taste.
  • STEP 7.For Sambhar: Boil tur dal with enought water. I add cut vegetables (onion, potato carrots, drumstick, tomato, Brinjal ) also along with the dal. After the dal is cooked add tadka of methi rai jeera kadi patta hing haldi and red chilli powder. Add salt to taste and then add sambhar masala according to your taste. Cook properly then add lemon juice to it.
Nutrition
value
339
calories per serving
5 g Fat14 g Protein55 g Carbs10 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    14g
  • Carbs
    55g
  • Fiber
    10g

MacroNutrients

  • Carbs
    55g
  • Protein
    14g
  • Fiber
    10g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    40mg
  • Iron
    4mg
  • Vitamin A
    22mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    49mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    77mg
  • Manganese
    2mg
  • Phosphorus
    191mg
  • Selenium
    16mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Krupa Kapadia Shah