Idlis are very delicious by themselves anyways, add to that batter, nicely tempered, roasted vegetables and it definitely tastes more delicious than ever.
15 - 20 Minutes
30 - 40 Minutes
Rava / Semolina
Ginger-Green Chilli Paste
Mixed vegetables *
500 gms, fine
10 - 15
250 gms (corn, carrots, french beans)
3, non - flavoured
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.
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.
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.
* 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.