Vegetable Idli

Ingredients:

• 1/2 cup idli rice
• 1 cup urad dal (split black gram)
• 1/2 cup soaked and blended watermelon seeds
• 1/2 cup grated carrots
• 1/2 cup finely chopped beans
• 1/2 cup finely chopped capsicum
• 1/4 cup grated tomatoes
• 2 tablespoons chopped coriander leaves
• 1/2 teaspoon cumin seeds
• Salt to taste
• Oil for greasing the idli molds

Instructions:

1. Thoroughly rinse the idli rice and urad dal, then soak them separately in water for approximately 4-6 hours. Soak the watermelon seeds in water for 15 minutes before grinding.
2. Drain the water from the rice, dal, and seeds. Grind each separately to obtain a smooth paste using a wet grinder or blender. Add water as needed during the grinding process.
3. Combine the ground rice and dal batter in a large bowl. Add salt and mix well, ensuring the batter has a thick yet pourable consistency.
4. Cover the bowl with a lid and allow the batter to ferment overnight or for around 8-10 hours in a warm place. The batter should rise and become fluffy.
5. Once fermented, gently mix the batter to eliminate any air bubbles.
6. In a small pan, heat a small amount of oil. Add cumin seeds and let them splutter. Then, add the grated carrots, beans, capsicum, and chopped tomatoes. Sauté the vegetables until slightly tender. Remove from heat and let the mixture cool.
7. Add the cooled vegetable mixture to the idli batter, along with the chopped coriander leaves. Thoroughly combine the ingredients.
8. Grease the idli molds with oil. Fill each mold about three-fourths full with the batter.
9. Steam the idlis in a steamer or idli cooker for approximately 10-12 minutes, or until a toothpick inserted into the idlis comes out clean.
10. Once cooked, remove the idlis from the steamer and let them cool for a few minutes. Carefully remove them from the molds using a spoon.
11. Serve the healthy vegetable idlis hot, accompanied by coconut chutney or sambar.

Enjoy your nutritious vegetable idlis!