Mini vegetable idli
A creative approach to improve the idli dish, making it more wholesome and delicious!
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Ingredients
- 1 bowl Rice
- 1/2 bowl urad dal
- 1 cup chopped onion
- 1 1/2 tbsp Green capsicum
- 2 tbsp ghee
- 1 tbsp cumin seeds
- 2 tbsp Shredded carrot
- 11/2 tbsp yellow capsicum
- 1 tbsp salt
- 1 tbsp oil
Instructions
- Soak rice and urad dal separately in water for 5-6 hours.
- Grind the soaked urad dal until it becomes light and fluffy. Do the same with the soaked rice.
- Mix the ground dal and rice together and add salt according to taste.
- Let the batter sit for 4-5 hours to ferment well. The level of fermentation affects the idli's softness and fluffiness.
- In a pan, heat ghee and add cumin seeds. Once they splutter, add all the vegetables and the required amount of salt. Cook on medium flame for a few minutes, stirring frequently.
- The vegetables don't need to be fully cooked as they will steam with the idli batter later. Remove from heat when they are half done.
- Let the vegetables cool down, then mix them with the idli batter.
- Spoon the batter into idli molds and steam for about 15 minutes or until a toothpick inserted in the center comes out clean.
- Servethe idlis hot with chutney or Sambhar.