VEGETABLE IDLI

Cooking time :

20 mins

Serves:

2-3

Ingredients + Measurements

3 tsp oil
1 tsp mustard
1 tsp chana dal
½ tsp cumin / jeera
1 tsp urad dal
Pinch hing / asafoetida
few curry leaves
2 chilli, finely chopped
1 inch ginger, finely chopped
5 cashew / kaju, chopped
½ carrot, finely chopped capsicum, finely chopped
2 tbsp sweet corn
5 beans, chopped
2 tbsp peas / matar
¼ tsp turmeric
1 tsp salt
1 cup rava / semolina / suji, coarse
¾ cup curd
½ cup water
2 tbsp coriander, chopped
½ tsp eno fruit salt oil for greasing

Method Of Preparation

Firstly, heat 3 tsp oil and splutter 1 tsp mustard, 1 tsp chana dal, ½ tsp cumin, 1 tsp urad dal, pinch hing and few curry leaves.
add 2 chilli, 1 inch ginger and 5 cashews. saute until golden brown.
Now add ½ carrot, ½ capsicum, 2 tbsp sweet corn, 5 beans and 2 tbsp peas.
saute for 2 minutes or vegetables shrink slightly.
further add ¼ tsp turmeric and 1 tsp salt. saute slightly.
Now add 1 cup rava and roast on low flame.
The rava turns aromatic after 5-7 minutes.
cool the rava mixture and transfer to the bowl.
furthermore, add ¾ cup curd and mix well.
Now add ½ cup water and mix well, forming a smooth batter.
rest for 20 minutes or until the rava absorbs water.
Mix well and add water as required, to form an idli batter consistency batter.
grease the idli plate with oil.
Just before steaming add a 1 ⁄ 2 tsp eno (fruit salad mix well till it turns frothy. alternatively, add a pinch of baking soda.
pour the batter immediately into the idli plate. do not rest the batter.
steam the vegetable idli for 15 minutes on medium flame.
Finally, serve instant vegetable idli with coconut chutney and sambar.

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