One of the laziest times of the week is the weekend. You hardly want to get up and cook something after working all week long. But at the same time, you want to give a treat to your taste buds. Ordering junks from outside can take a toll on your health, that’s why we bring you a simple but super delicious recipe to enjoy on weekend, baked vegetable idli. This you can prepare in no time and can relish as a snack during tea time or as breakfast in the morning! 

Baked Vegetable Idli Recipe Card

Baked vegetable idli, a simple recipe to be relished during teatime as a snack.

Total Time :
40 min
Preparation Time :
10 min
Cooking Time :
30 min
Servings :
4
Cooking Level :
Medium
Course:
Snacks
Calories:
125
Cuisine:
Indian
Author:
Samriddhi Srivastava

Ingredients

  • 1 Cup Semolina
  • ½ Cup Yogurt
  • ½ Cup Finely Chopped Capsicum
  • 1 Finely Chopped Green Chili
  • 1 Piece Finely Chopped Ginger
  • 2 Tablespoons Finely Chopped Coriander
  • 1 Teaspoon ENO
  • Salt To Taste
  • Oil To Cook
  • ¼ Teaspoon Cumin Seeds
  • ¼ Teaspoon Mustard Seeds

Instructions

Step 1
Begin by setting your oven at 350 degrees (F) to preheat it.
Step 2
Take a pan, add oil and heat on the stove.
Step 3
Also, add mustard, and cumin seeds, let both crack and keep it aside.
Step 4
Take a cupcake tray, oil it well.
Step 5
In another bowl, mix sooji, salt, yoghurt, and water to prepare the batter. Set aside for at least 30 minutes.
Step 6
Then add the vegetables in the bowl.
Step 7
Lastly, add Eno to the batter and mix well.
Step 8
Pour the batter into the cupcake tray and place the tray in the oven.
Step 9

baked idli

Bake the idli pieces for good 5 minutes, then place them over aluminium foil.