Name: VEGETABLE IDLY recipe by Asha Raheja at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5
Ingredients: semolina - one small bowl; curd - one small bowl; milk - 1/2 cup; green - eno one sachet; oil - 2 table spoon; sarson seeds - 1/2 table spoon; curry leaves - 8-10 leaves; onions - 2 long sliced; tomatoes - 2 finely chopped; capsicum - 2 small; carrot - 2 small; salt - 1 table spoon

Ingredients Serving: 5

semolina - one small bowl
curd - one small bowl
milk - 1/2 cup
green - eno one sachet
oil - 2 table spoon
sarson seeds - 1/2 table spoon
curry leaves - 8-10 leaves
onions - 2 long sliced
tomatoes - 2 finely chopped
capsicum - 2 small
carrot - 2 small
salt - 1 table spoon

Instructions

First take one bowl in which add semolina,curd and milk.
Keep it aside for 15 minutes .
After 15 minutes add 1/2 table spoon of salt and one sachet pf green eno to the mixture .
Then pour the mixture in the pockets of idli stand .
Keep the cooker on the gas and turn on the gas .
Pour one glass of water in the cooker .
Now place the idli stand inside the cooker .
Close the cooker and remove it’s whistle .
Now let the cooker keep burning on medium flame for 10 minutes .
Now open the cooker and cool down the idli by placing it aside on room temperature for 5-7 minutes .
Remove the idli from the stand and cut it into four pieces .
Now put the kadai on the flame and pour 2 table spoon pf oil
Add sarson seeds and curry leaves in the kadai .
Then add finely chopped tomatoes .
Now add 1 /4 table spoon of deggi mirch , 1/2 table spoon of salt and some red chillies ( according to the taste ) .
Add chopped onions and carrots and stir them well .
Add capsicums and cabbage .
Saute all the veggies for 10 minutes .
Then add the pieces of idly in the kadai and stir them well .
The dish is ready to be served .

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