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Global • Eggetarian
How to Make Rice with Idli (Traditional & Healthy Version)
Rice with Idli is a delightful vegetarian snack that beautifully blends two staples of Indian cuisine—steamed idlis and aromatic rice. Originating from South India, particularly the states of Tamil Nadu and Karnataka, idlis are soft, fluffy cakes made from fermented rice and urad dal batter. When paired with lightly spiced rice, this combination creates a wholesome, filling dish loved across India and now popular globally. The subtle flavors and soft textures make Rice with Idli suitable for all age groups, and it’s an excellent choice for those seeking a healthy, balanced meal. It’s a comforting snack often enjoyed during breakfast or lunch and is cherished for its ease of preparation and nutritional value. In Indian households, idlis served with rice are considered a symbol of warmth and hospitality, often featured during family gatherings and celebrations. This healthy version uses minimal oil and fresh ingredients, ensuring that you get all the authentic flavors without compromising on nutrition. Whether you’re tracking calories or simply looking for a satisfying snack, Rice with Idli brings together tradition and wellness in every bite.
Ingredients(for 2 idlis + 1 small katori rice)
- 4 pieces Idli (steamed) (freshly prepared or leftover)
- 1 cup Cooked rice (preferably short-grain or sona masoori)
- 1/4 cup Carrot (finely chopped)
- 2 tbsp Green peas (boiled)
- 1/4 cup Onion (finely chopped)
- 1/2 tsp Mustard seeds
- 6-8 leaves Curry leaves (fresh)
- 1 Green chili (slit, optional for mild heat) - optional
- 1/2 tsp Ginger (grated) - optional
- 1 tsp Oil (cold-pressed or olive oil)
- to taste Salt
- 2 tbsp Coriander leaves (chopped, for garnish) - optional
Instructions
- 1
Prepare the idlis by steaming the batter in an idli stand for 10-12 minutes until soft and fluffy. Allow to cool slightly and cut into bite-sized pieces.
10 minutes
Use well-fermented batter for the softest idlis.
- 2
Heat oil in a non-stick pan or kadhai. Add mustard seeds and let them crackle. Add curry leaves and sauté for a few seconds.
2 minutes
Ensure oil is hot before adding mustard seeds for best tempering flavor.
- 3
Add chopped onions, ginger, and green chili. Sauté until onions turn translucent.
3 minutes
Stir frequently to avoid burning the onions.
- 4
Add carrots and green peas. Cook for 2-3 minutes until vegetables are just tender but still have a bite.
3 minutes
Do not overcook vegetables; they should retain color and texture.
Why This Dish is Healthy
This dish is a healthy choice because it combines the benefits of fermented foods (idli) with whole grains and fresh vegetables. Fermentation increases gut-friendly probiotics, while the addition of veggies boosts micronutrients. Using minimal oil and avoiding deep frying keeps calories in check, making it ideal for weight loss and diabetic diets. It’s filling yet light, perfect for calorie-conscious eaters.
Rice with Idli is rich in complex carbohydrates from rice and idli batter, providing sustained energy. The inclusion of vegetables like carrots and peas adds dietary fiber, vitamins A, C, and K, and minerals like potassium. Mustard seeds and curry leaves offer antioxidants and aid digestion. Minimal oil keeps fat content low, making this snack heart-healthy. The protein from urad dal in idli supports muscle repair, and ginger boosts immunity.
Pro Tips
- 💡Tip 1: Use leftover idlis for best texture and minimal wastage.
- 💡Tip 2: Always sauté vegetables lightly to retain their crunch and nutrition.
- 💡Tip 3: Add a dash of lemon or fresh coconut for extra flavor and freshness.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days. Reheat gently before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
| Protein | 5.1 g |
| Carbohydrates | 28.5 g |
| Total Fat | 2.8 g |
| Fiber | 1.7 g |
| Sugars | 0.5 g |
| Iron | 1.1 mg |
| Calcium | 16.0 mg |
