Healthy South Indian Vegetable Idli Recipe For Breakfast

3 tsp oil1 tsp mustard1 tsp chana dal½ tsp cumin / jeera1 tsp urad dalpinch hing / asafoetidafew curry leaves2 chilli, finely chopped

1 inch ginger, finely chopped5 cashew / kaju, chopped½ carrot, finely chopped½ capsicum, finely chopped2 tbsp sweet corn5 beans, chopped2 tbsp peas / matar

¼ tsp turmeric1 tsp salt1 cup rava / semolina / suji, coarse¾ cup curd / yogurt½ cup water2 tbsp coriander, chopped½ tsp eno fruit saltoil for greasing 

Heat oil, add mustard, chana dal, cumin, urad dal, hing, curry leaves, chilli, ginger, and cashew. Sauté until golden brown.

Add carrot, capsicum, sweet corn, beans, and peas to a sauté pan. Saute for 2 minutes, then add turmeric and salt, sautéing slightly.

Add 1 cup of rava and roast on low flame until aromatic, then cool and transfer to a bowl.

Add ¾ cup of curd and mix well. Add ½ cup of water and mix well to form a smooth batter.

After 20 minutes, let the rava absorb water. Mix well, add water as needed, and form an idli batter consistency. Grease the idli plate with oil.

Add ½ tsp eno or baking soda to the batter before steaming, mixing until frothy. Pour the batter into the idli plate immediately, not resting.