Saturday, March 27, 2010

Vegetable Idli


Urad dal : 1 cup
Idli rawa : 2 cups
Carrot :  1/2 cup (chopped into small pieces)
Green peas : 1/2 cup
Corn : 1/2 cup
beans : 1/2 cup (chopped into small pieces)
Onion : 1/2 cup (chopped into small pieces)
Green chillies : 3 or 4 (cut into very fine pieces)
Coriander : 2 tbsp (Chopped into very fine pieces)
Salt : as required
Ghee : for greasing the pan

For seasoning :
Mustard seeds : 1/2 tsp
Cumin seeds : 1/2 tsp
Oil : 1 tsp

  • The basic idli batter has to be prepared one day before as it requires fermentation.
  • Soak the urad dal in water for 3 to 4 hours.
  • Grind the daal into a smooth and forthy paste using enough water.
  • Just half-an-hour before grinding, soak idli rawa in water. 
  • Using your hands, squeeze the water from the rawa taking a handful of rawa each time and mix with the grinded dal. 
  • Mix salt and set aside in a warm place for a minimum of 12 hours for fermenting.
  • Idlis are ready to be cooked when the batter is well fermented.
  • Before cooking the idlies, mix all the vegetables into the batter.
  • Heat oil in a saucepan, add mustard seeds and cumin seeds.
  • After the seeds splutter, mix it with the batter.
  • Grease the idli pan with ghee and pour the batter into idli moulds and steam in a steamer or cooker for 10 mins or till the idlis are done.
  • If you are using a cooker, do not put the whistle.
  • You can use the toothpick method to check if they are done by pricking the middle of the idli with a toothpick, it should come out clean.
  • Serve hot with any chutney.

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