Vegetable Idli

Method

1. 1

   Make idli batter: Soak 2 cups rice and half cup urad dal separately for 6 hours. Grind smooth, combine with salt and ferment overnight.

2. 2

   Prepare vegetables: Finely dice 1 carrot, 5 beans and a handful of peas into very small pieces.

3. 3

   Blanch vegetables: Add diced vegetables to boiling salted water for 2 minutes. Drain and cool to pre-cook them.

4. 4

   Mix into batter: Fold blanched vegetables gently into the fermented batter. The batter should remain thick.

5. 5

   Prepare steamer: Fill steamer with water and bring to a rolling boil.

6. 6

   Grease idli moulds: Grease each idli cavity with a drop of oil.

7. 7

   Fill moulds: Ladle batter into each mould — fill three-quarters full.

8. 8

   Steam: Place in steamer. Cover tightly and steam for 10-12 minutes.

9. 9

   Check doneness: Insert a toothpick — it should come out clean and the idli should feel firm but springy.

10. 10

    Serve: Unmould and serve hot. Vegetable idli is colourful and nutritious. Serve with coconut chutney and sambar.