3 tsp oil
1 tsp mustard
1 tsp chana dal
½ tsp cumin / jeera
1 tsp urad dal
pinch hing / asafoetida
few curry leaves
2 chilli, finely chopped
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1 inch ginger, finely chopped
5 cashew / kaju, chopped
½ carrot, finely chopped
½ capsicum, finely chopped
2 tbsp sweet corn
5 beans, chopped
2 tbsp peas / matar
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¼ tsp turmeric
1 tsp salt
1 cup rava / semolina / suji, coarse
¾ cup curd / yogurt
½ cup water
2 tbsp coriander, chopped
½ tsp eno fruit salt
oil for greasing
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Heat oil, add mustard, chana dal, cumin, urad dal, hing, curry leaves, chilli, ginger, and cashew. Sauté until golden brown.
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Add carrot, capsicum, sweet corn, beans, and peas to a sauté pan. Saute for 2 minutes, then add turmeric and salt, sautéing slightly.
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Add 1 cup of rava and roast on low flame until aromatic, then cool and transfer to a bowl.
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Add ¾ cup of curd and mix well. Add ½ cup of water and mix well to form a smooth batter.
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After 20 minutes, let the rava absorb water. Mix well, add water as needed, and form an idli batter consistency. Grease the idli plate with oil.
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Add ½ tsp eno or baking soda to the batter before steaming, mixing until frothy. Pour the batter into the idli plate immediately, not resting.
Source: Freepik
Source: Freepik