I am not a big fan of idli. But this version of idli, I like because it is loaded with veggies and the best thing is it is instant. No soaking, grinding, fermenting.
|Roasted upma rava||1 cup|
|Carrots(finely diced)||1/2 cup|
|Beans(finely diced)||1/2 cup|
|Green Chillies(finely chopped(||2|
|Cilantro(finely chopped)||2 tsp|
|Baking soda||2 pinches|
|Mustard seeds||1/2 tsp|
|Cumin seeds||1/2 tsp|
I used roasted upma rava. If using regular sooji, just roast the rava in a pan for few seconds without oil.
Add the chopped carrots,beans and green chillies to the roasted upma rava. Mix with yogurt. Add salt.
Make in to a thick paste. Add water if required. The batter should be thicker than regular idli batter. Now let it soak for 10-15 minutes.
Now, if the batter is too hard, add more water.
For tempering, add oil the pan, add the seasoning ingredients in order and when the seeds start spluttering, add it to the rava-yogurt mix.
Add the chopped cilantro leaves.
With a spoon add the batter to the idli plates and steam cook them in am idli cooker for 10-12 minutes and the idlis are done.
Serve with coconut chutney or sweet allam pachadi.