An absolutely delicious find! My sister came up with this recipe. Her son lives on an idli diet and to make sure he ate some vegetables with it too, she came up with a variation of the original recipe.
Idlis are very delicious by themselves anyways, add to that batter, nicely tempered, roasted vegetables and it definitely tastes more delicious than ever.
Idlis are very delicious by themselves anyways, add to that batter, nicely tempered, roasted vegetables and it definitely tastes more delicious than ever.
PREP TIME TOTAL TIME SERVINGS | 15 - 20 Minutes 30 - 40 Minutes 30 Idlis |
INGREDIENTS Rava / Semolina Curd Ginger-Green Chilli Paste Salt Oil Mustard seeds Jeera seeds Hing Curry Leaves Mixed vegetables * Eno Sachets | QUANTITY 500 gms, fine 200 gms 1.5 tbsp to taste 2 tbsp 1 tsp 1 tsp 1/4 tsp 10 - 15 250 gms (corn, carrots, french beans) 3, non - flavoured |
RECIPE
Soak the rava in curd and water for atleast an hour. After an hour, add extra water, if needed, to give it an idli batter consistency.
Heat oil in a pan. On a very high flame, add mustard seeds, jeera seeds, allow them to crackle. Then add kadipatta and hing.
Keeping the flame high, add the vegetables and cook for 5-10 mins stirring occasionally, to make sure all the water from the vegetables is gone, and they become a little crispy.
Add these vegetables, ginger-green chilli paste, and salt to the batter. Stir well.
Grease the idli steaming plates with oil and set aside.
Remove the required amount of batter in a separate bowl, add 3/4th tsp of eno and stir well.
Pour this batter in the steaming plate without any delay, and steam for atleast 10 - 12 minutes.
Remove the required amount of batter in a separate bowl, add 3/4th tsp of eno and stir well.
Pour this batter in the steaming plate without any delay, and steam for atleast 10 - 12 minutes.
Allow the steam to settle down completely, then de-mould.
Best accompanied by coconut chutney or the South Indian gun powder molagaapudi.
* These can be made from idli batter in the same method mentioned above.
Best accompanied by coconut chutney or the South Indian gun powder molagaapudi.
* These can be made from idli batter in the same method mentioned above.
MY NOTES
* Incase you are using frozen vegetables, they need to be cooked a little longer. But if you are using fresh vegetables, par-boil them for atleast 10 minutes in salted water and then saute.