Ingredients:

For Idli Batter

1. 2 cups idli rice (parboiled rice)
2. 1/2 cup urad dal (split black gram)
3. 1/2 teaspoon fenugreek seeds (methi seeds)
4. Water for soaking and grinding
5. Salt to taste

For Vegetable Mixture:

1. 1 cup mixed vegetables (carrots, peas, beans), finely chopped
2. 1/2 cup grated cabbage
3. 1/4 cup finely chopped spinach or coriander leaves
4. 1 small onion, finely chopped (optional)
5. Salt to taste
6. A pinch of asafoetida (hing)
7. 1/2 teaspoon mustard seeds
8. 1/2 teaspoon urad dal (split black gram)
9. A few curry leaves
10. 1 tablespoon oil

Instructions:

For Idli Batter:

1. Wash the rice and urad dal separately. Soak them along with fenugreek seeds in water for about 4-6 hours.
2. Grind the soaked rice and urad dal separately to a smooth paste using a little water. Mix both batters together.
3. Add salt and mix well. Allow the batter to ferment overnight or for about 8 hours.
4. Once the batter has fermented, it will rise and become airy.

For Vegetable Mixture:

1. Heat oil in a pan. Add mustard seeds and urad dal. Let them splutter.
2. Add asafoetida, curry leaves, and finely chopped onion (if using). Sauté until the onion turns translucent.
3. Add the finely chopped mixed vegetables and grated cabbage. Cook for a few minutes until the vegetables are slightly tender.
4. Add finely chopped spinach or coriander leaves and salt. Mix well and cook for another minute. Remove from heat.

To Make Vegetable Idli:

1. Grease idli molds with a little oil.
2. Mix the prepared vegetable mixture into the fermented idli batter.
3. Pour the batter into the greased idli molds.
4. Steam the idlis in a steamer for about 10-12 minutes or until a toothpick inserted comes out clean.
5. Allow the idlis to cool slightly before removing them from the molds.
6. Serve the vegetable idlis with chutney or sambar.

This vegetable idli recipe not only adds nutrition but also makes idlis colorful and visually appealing for kids. You can customize the choice of vegetables based on your child’s preferences. Remember, introducing a variety of vegetables at a young age promotes healthy eating habits.

: Ingredients:

• Whole wheat flour
• Assorted grated vegetables (carrots, cabbage, spinach, etc.)
• Finely chopped onions and green chilies (optional)
• Spices (such as cumin powder, coriander powder, and garam masala)
• Salt to taste
• Ghee or oil for cooking

Instructions:

• Prepare a soft dough using whole wheat flour and water.
• Mix the grated vegetables, onions, green chilies, spices, and salt to make the stuffing.
• Roll out small portions of the dough and fill them with vegetable stuffing.
• Roll the parathas and cook them on a heated pan with ghee or oil until they turn golden brown.
• Serve the veggie paratha rolls with a side of yogurt or a healthy dip.

 Ingredients:

• Greek yogurt
• Assorted fruits (berries, mango, banana, etc.)
• Honey or maple syrup for sweetness (optional)
• Granola or crushed nuts for crunch (optional)

Instructions:

• In a glass or bowl, layer Greek yogurt with chopped fruits.
• Drizzle honey or maple syrup for added sweetness.
• Top it off with granola or crushed nuts for a delightful crunch.
• Serve chilled as a healthy and delicious dessert or breakfast option.

At Dietician Yashna’s Diet Clinic,  we are committed to providing the best nourishment for your kids. With our expert consultation and wholesome recipes, you can ensure your children grow up to be happy, healthy, and vibrant individuals.