Vegetable Idli

Tired of waiting for the normal idli batter to ferment, I once attempted this variation of idli for dinner. First time it didn't click (reason given below), but thereafter everytime I prepare this, its a hit.

Ingredients :-

Sooji - 2 cups
Ghee - 1 tbsp
Carrots - 2
Peas - 100 gm
Beans - 100 gm
Broken cashewnuts - few
Curd - 2 cups
Salt - as reqd.
Green chillis - 2
Hing - little

Method :-
If you have roasted sooji/rava well and good, otherwise roast the sooji in little ghee for about a minute and let it cool in a bowl. Add salt, hing and then add curd little by little, till you reach the required consistency. (i.e.a little bit thicker one than the usual idli batter). Cut the green chillis into small pices and add it. (Alternatively, slit the green chillis longitudinally and add them. This could be removed before you set the cooker-I personally prefer this, as you don't have to struggle with the chilli pieces in your mouth). Set aside the batter for about an hour. In the meantime, grate the carrots and chop the green beans into tiny pieces. Fry the broken cashews in ghee. Add the cut vegetables and cashewnuts to the batter and place them in greased idli plates. Idlis could be cooked in the pressure cooker for 15-20 minutes until they are soft enough.

This tiffin is not just tasty, but has a nice aroma.

Tastes best with tomato chutney.

ps:Do not be tempted to add the veggies earlier on to the batter. To know why, read second line from above. Grated carrot oozes out the juice and spoils the whole process.