Name: Lemon Idli For Kids
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Ingredients: 12-15 mini idlies or 4 large idlis; 1/4 tsp mustard seeds; a pinch hing (asafoetida); 1/4 tsp turmeric powder; salt to taste; juice of half lemon; curry leaves (optional); 1 tbsp ghee or oil

Idli is a steamed lentil and rice cake and traditional SouthIndian breakfast served with sambar and chutney.

Idli is steamed food so its always safe and good to pack for lunch if your kid prefers breakfast items for lunch.Todays lunchbox recipe is Lemon Idli requires minimal ingredients and can be made in 5 minutes if you have cooked idlies ready.I pack idli atleast once a week either podi idli, idli with any chutney or lemon idli.This idli version is toddler-friendly; it doesn’t contain anything spices ,coriander or curry leaves.

Disclaimer: I am not a nutritionist or a dietician, I am doing what is best for my kid to create a balanced lunch.

KIDS LUNCH BOX #12 – Lemon Idli + Yogurt + Strawberry

Some kids school lunch box ideas to try…

Spinach Corn Sandwich + Orange + Almonds & Pistachios
Carrot Rice + Cucumber + Fruittellas
Spinach Coin Dosa + Peanut Chutney + Pineapple
Potato Spinach Pancakes + Sprouted Moong & Corn Salad+ Grapes
Avocado Parathas + Beetroot Kurma + Mini Pretzels

Here is what I packed for school lunch…

LUNCH – Lemon Idli – a toddler-friendly and kids recipe. Quick and Healthy breakfast option for school going kids and toddlers.

Lemon Idli For Kids

5 from 1 vote

Print Rate

Cuisine: south indian

Keyword: lemon idli, mini idli

Prep Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

Servings:

Ingredients

Measuring cup (1 cup = 250 ml)

12-15 mini idlies or 4 large idlis
1/4 tsp mustard seeds
a pinch hing (asafoetida)
1/4 tsp turmeric powder
salt to taste
juice of half lemon
curry leaves (optional)
1 tbsp ghee or oil

Instructions

Prepare mini idlies first.
Then heat a tbsp of ghee or oil in a non-stick kadai and in low flame.I prefer ghee it gives a unique flavor.
Add the mustard seeds and wait till it splutters.Add a pinch of hing (asafoetida), turmeric powder and salt.
Add 12-15 mini idlies ,squeeze in the lemon and toss well in medium flame for a minute .Switch off the flame.
Transfer to a serving bowl.Garnish with coriander (cilantro).

Notes

1.If you dont have mini idli stand ,then make regular sized idli and cut into then strips or cubes.

2.If you squeeze in the lemon into the oil before adding mini idli, oil may spurt .

3.You can add some onion ,saute them till they turn light brown into this recipe.

4.You can also add some cashews while sauting.

5.You can use leftover idlis .If using from fridge then microwave it or steam it or cover and cook it after adding in the masala.

Tried this recipe?Share your photo and tag @indianveggiedelight or #indianveggiedelight

SNACK – Yogurt/Curd – Pack this in a separate container with leak proof lid.Add a few teaspoon of milk to yogurt raita can help it not turning sour by lunch time.

SNACK – Strawberry – Wash the strawberries before packing into the box.

Prep Work For The Previous Evening

The Idly batter should be prepared the previous evening and set to ferment overnight.

Notes

Add a few teaspoon of milk to yogurt raita can help it not turning sour by lunch time.
Packed in a stainless steel tiffin box called Lunchbots which is Eco-Friendly, Dishwasher Safe, BPA-Free and is easily available on Amazon .Do not use plastic lunch boxes to your kids, they are toxic.
You can increase or decrease quantity based on your child’s appetite.

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