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.