Vegetable Idli á la Govinda

Idli what? Idli is an Indian dish made with lentil and rice, is healthy, smooth and yummy! They are made in a special plate on water but I don't have one (yet!) And so I baked it in the oven, but still keeping the smoothness and flavor ;) 

Yield: 1 cup = 250 ml


  • 1 cup basmati rice

  • ½ cup yellow spilt peas

  • Pinch of Tumeric

  • Salt as desired

  • 1/2 tsp of cumin powder

  • Water as required to get a smooth texture

  • Coconut oil (to apply to the muffin mold)

  • 1 cup of green bell pepper (small dice)

  • 1 cup of carrot (small dice)



STEP 1: Wash both the rice and lentil

STEP 2: Soak rice and lentils in water for 4 or 5 hours

STEP 3: Drain the soaked lentils (NOTE: preserve the water!)

STEP 4: In a high speed blender grind the lentils and rice the preserved water (use as desired). Grind till smooth (should be a  "fluffy" batter)

STEP 5: Mix both batters together in a large bowl or pan. Then add salt, turmeric and cumin.

STEP 6: Cover the batter and let it ferment for 8 to 9 hours (NOTE: After the fermentation process is over, the batter will become double in size and rise.)


STEP 7: Pre heat oven 350º F

STEP 8: Grease a mini-muffin mold with coconut oil (or preferred oil)

STEP 9: Place the chopped bell peppers and carrots in each muffin slot, fill each one about half way! Then add Idli mix over the vegetables.

STEP 10: Bake for 15 minutes...and uff! you did it!

ENJOY all the yumminess my friend! and let me know how it turns out on the comments below :) -Chef Govinda