Vegetable Idli is a very common recipe. Only variation made here is adding chopped vegetables in the batter, which will enhance the taste of our regular Idli.
The vegetables I have used are uncooked, however, you may saute the vegetables in oil before adding it to the batter. Further, ingredients like grated coconut, mushrooms, green-peas could also be added to this recipe. Further, chutney ingredients like ginger-garlic paste, mint leaves etc. could also be added to make it more spicy.
Sending this event to My innovative kitchens -"Twist The Traditional - IDLI"
3 cups rice
1 cup split bengal gram (Urid Dal)
2 cups of finely chopped mix vegetables
(Carrot, Capcisum, sweet corn, etc.)
1 tablespoon chopped corriander
1- 2 finely chopped green chillies
Oil for greasing
2 teaspoons fruit salt (Eno)
Salt to taste
Soak rice and urid dal roughly for about 4 to five hours.
Wash and drain the excess water.
Grind the rice and urid dal together in mixer.
Transfer the mixture in a bowl
Allow it to ferment overnight
Adjust the batter to medium consistency.
Add finely chopped vegetables, corriander, green chillies and fruit salt to the mixture.
Grease idli mould (Idli patra) with oil and pour the mixture into it.
Steam the idlies for fifteen to twenty minutes.
Once the Idlies are cooked, keep the mould aside for few minutes to cool down.
Gently take out the idlis from the mould.