Vegetable Idli

Ingredients:-

2 tsp oil
1 tsp mustard seeds
1 tsp chana dal
1 tsp urad dal
A pinch of asafoetida
A few curry leaves
1 green chilli, finely chopped
1 tsp finely chopped ginger
4 cashews, finely chopped
3 tbsp carrot, finely chopped
2 tbsp capsicum, finely chopped
1.5 tbsp peas
A pinch of turmeric powder
Salt to taste
3/4 cup rava
1/2 cup curd
Water as required
1/3 tsp eno

Method:-

1. Firstly, in a kadai heat oil. To it add mustard seeds, chana dal, urad dal, asafoetida and a few curry leaves. Next, add green chilli, ginger and cashews. Saute till they turn golden brown in color.
2. Now add carrot, capsicum and peas. Vegetables can also be added according to your own choice. Saute them for 2 mins or until the vegetables shrink slightly.
3. Further add turmeric powder and salt. Saute them slightly. Next add rava to it and roast on low flame. The rava turns aromatic in 5 mins. Cool the rava mixture completely and transfer to a bowl.
4. Now, add curd and mix well. Further add in water as required and mix well to form a smooth batter. Allow the batter to rest for 30 mins.
5. After 30 mins, mix the batter well and add water if necessary to form an idli consistency batter.
6. Grease the idli plate with oil or ghee. Just before steaming, add 1/3 tsp of eno to the batter and mix well till it turns frothy.
7. Pour the batter immediately into the greased idli plate. Steam the vegetable idli for 15-20 mins on medium flame.
8. Serve vegetable idli with coconut chutney and sambhar.