VEGETABLE IDLI |TRICOLOUR MASALA IDLI | SOUTH INDIAN IDLI

Sounds interesting right. My mom used to  give this in my tiffin .Presenting her recipe. Only variation made here is adding chopped vegetables in the batter, which will enhance the taste of normal Idli.

The vegetables I have used are uncooked.  Further, chutney ingredients like ginger-garlic paste, mint leaves etc. could also be added to make it more spicy. This is a good option for kids tiffin as normally kids are a bit to eat these vegetables in the sabji form. A good option for mummys to try out for theie kids tiffin

INGREDIENTS:

3 cups  idli batter .Pls click here for soft-fluffy-idli-recipe

2 cups of finely chopped mix vegetables

(Carrot, green peas, capsicum,corn,beans )

1 tablespoon chopped coriander (kothmir/cilantro)

1- 2 finely chopped green chillies

1 tsp red chilli powder

Oil for greasing

Salt to taste

METHOD :

1. Take idli batter in a bowl
2. Add finely chopped vegetables (I have used green peas & carrot) coriander, green chillies and  salt to the mixture.
3. Sprinkle pinch of red chilli powder & twig of coriander
4. Grease idli mould (Idli patra) with oil and pour the mixture into it.
5. Pour 2-3 glass of water in a presure cooker.Place idli stand in cooker .
6. Steam the idlies for fifteen to twenty minutes in pressure cooker remove the whistle while steaming.
7. Once the Idlies are cooked, keep the mould aside for few minutes to cool down.
8. Gently take out the idlis from the mould with help of spoon
9. Serve hot with chutney