Categories: Idli
Ingredients
- 2 carrots (I used gajar for better colour)
- 1 potato
- 1 medium onion
- 1 medium tomato
- few green peas
- 2 green chillies chopped finely
- Maggie masala powder
- Salt as per taste
- For Tempering:
- 2 tsp oil
- 1/2 tsp chana dal
- 1/2 tsp urad dal
- 1/2 tsp mustard seeds
- few curry leaves
Directions
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Wash, peel and chop finely carrots, potatoes, onion and tomato. Heat oil in a pan add chana dal, urad dal, mustard seeds and chopped green chillies at a time. When the mustard seeds start spluttering add the curry leaves and chopped vegetables, along with green peas. Sprinkle little salt on top and cook until the vegetables become slightly tender. Add maggie masala and cook for five more minutes and remove from heat.
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1 1/2 cups wheat rava
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Salt as per taste
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1/4 to 1/2 tsp baking powder
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1 cup curd/yogurt
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Roast wheat rava in a non-stick pan until it turns slightly brown in colour. Add rava to the above cooked vegetables. Add yogurt, salt and add little by little water to make the batter similar to the one we do for idlis. Leave it aside overnight. By doing so the batter gets fermented.
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Next day morning add little baking powder and little water if necessary to adjust the batter consistency. Grease the idli molds and pour a spoonful of batter in each mold. Steam cook them in pressure cooker without whistle for 10 to 15 minutes. Serve them with any chutney of your choice.