Vegetable Idli 

Food

Ingredients for making idli batter: 

Raw rice - 3 cups 
Idli rice - 3 cups 
Urad dal - 2 cups 
Salt to taste 

For vegetable idli:

Vegetables - 500 gms. 
(Includes Carrots, Beans, Cabbage, Potato, Capsicum Onions - all put together) 
Green Chillies - 6 nos. 
Cumin Seeds - 2 tsp. 
Garam Masala Powder - 1 ½ tsp. 
Oil - 2 tbsp. 
Salt to taste 

Method: 

Mix both the rice and clean them in water. Soak the rice in water for a minimum of 3 hours. It is enough if the urad dal is soaked for 15-30 minutes. Coarsely grind the soaked rice separately and the urad dal to a very fine paste. Mix both the batters, add salt and mix well using your hands. Leave the batter aside and let it ferment well. Chop all the vegetables fine. In a kadai heat oil and fry cumin seeds to a golden brown colour, add the chopped green chillies and fry them too. Next add the chopped vegetables and fry them till they are nearly done. (You need not fry them till they become very soft because they will get steamed well along with the idlis.) Add salt and garam masala powder and mix well with the vegetables. (Take care while adding salt, as there will be sufficient salt in the idli batter too.) Grease the idli plates with oil and add the idli batter in the idli plates. Do not pour the batter up to to the brim, as you will need some space for the vegetables. Take about a tablespoon of the curry and add it in the middle of the idli batter. Slightly cover the curry with the batter. Steam the idlis along with the vegetables. And serve with onion chutney and coriander chutney.

Sujatha Pradeep