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

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

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

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

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

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

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

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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.

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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.

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Steam the vegetable idli for 15 minutes on medium flame. Finally, serve instant vegetable idli with coconut chutney and sambar.

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