Vegetable Idli / Instant Veg Rava Idli

                     Vegetable Idli / Instant Veg Rava Idli

     An interesting and unique way to prepare instant idli recipe with rava and sabzi. Traditionally, idli is made with a mixture of rice and urad dal, which eventually leads to white colored dumplings. But it can also be made with semolina solution in which finely chopped vegetables are added and cooked by steaming with the same process.

    Idli recipe is a staple snack and snack in South Indian cuisine. It can be made with traditional ingredients, even though traditional dishes are made with just 2 ingredients. Instant veg rava idli is one such new variation, which is extremely popular in big cities as it is a pot meal and does not require any side dishes in particular.

    Well, the recipe of Vegetable Idli is very similar to the recipe of Rava Idli in South India. In other words, the only difference between these 2 dishes is the use of finely chopped vegetables in this recipe. To be honest, I personally like the Veg Idli recipe because it makes it a complete meal. Basically, you don't have to plan an extra side dish with this idli. Fried vegetables add sufficient amount of flavor and thus make it a complete meal. After saying that I like spicy coconut based idli chutney and will not have to bother making any sambar for this. But of course, the taste served with a choice of sambar or plain lentil soup is very good.

NOTES:

     Also, some easy and important tips, suggestions and variations for an ideal vegetable idli recipe. First of all, you should always use Bombay rava or medium semolina for this recipe. Do not try or try with fine or thick semolina and you will not get the same results with these types. Secondly, in fact, you can topple the same vegetables for almost all idli variations. This includes idli recipe made from a mixture of rice and urad dal. Finally, I always recommend using Eno fruit salt to hasten the fermentation process . Do not use baking soda or baking powder as it can react with turmeric and give red color to idli.

MATERIAL:

3 tsp oil

1 tsp mustard

1 tsp chana dal

½ tsp cumin seeds

1 tsp urad dal

Pinch hinge

Some curry leaves

2 chilies , finely chopped

1 inch Ginger , finely chopped

5  cashews , chopped

½ carrots , finely chopped

 ½ capsicum , finely chopped

2 tablespoons sweet corn

5 beans , sliced

2 tablespoons peas

4 tsp turmeric

1 tsp salt

1 cup rava / semolina , coarse

¾ cup yogurt

½ cup water

2 tbsp coriander , chopped

½ t spoon eno / fruit salt

Oil , to grease

INSTRUCTION:

1.First heat 3 tsp oil and add 1 tsp mustard, 1 tsp chana dal, ½ tsp cumin, 1 tsp urad dal, pinch hing and some curry leaves and sprinkle.

2.Add 2 chilies, 1 inch ginger and 5 cashews. Fry till golden brown.

3.Now add ½ carrot, ½ capsicum, 2 tablespoons sweet corn, 5 beans and 2 tablespoons peas.

4.Fry the vegetables for 2 minutes or until they shrink slightly.

5.Also, add 4 tsp turmeric and 1 tsp salt. Fry a little.

6.Now add 1 cup rava and roast on low heat.

7.The rava becomes aromatic after 5-7 minutes.

8.Cool the rava mixture and transfer to bowl.

9.Also, add 4 cups of yogurt and mix well.

10.Now add ½ cup of water, 2 tbsp of coriander and mix it well, making a smooth solution.

11.Let rest for 20 minutes or until the rava absorbs the water.

12.Mix well and add water as required, making the consistency of idli batter.

13.Grease the idli plate with oil.

14.Just before steaming add ½ tsp eno (fruit salt) and mix well until it becomes foamy. Alternatively, add a pinch of baking soda.

15.Add batter immediately to the idli plate. Do not let the batter rest.

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

                                            THANK YOU,READERS!