INGREDIENTS
Rice – 1 cup
Urad dal – ½ cup
Salt – to taste
Eno powder – 1 packet
For stuffing :–
Onion – 1 finely chopped
Beans – 10 chopped finely
Capsicum – ½ chopped finely
Green chilli – 1 chopped finely
Chilli powder – 1 tsp
Coriander – 1 tsp
Turmeric powder – 1 tsp
Salt – to taste
Oil – 1 tbsp
For tempering :-
Mustard seeds – 1 tsp
Curry leaves – a spring
METHOD
- Wash & soak the rice & urad dal separately for atleast 4 hours.
- Drain & grind dal to a fine paste & rice to a coarse paste using very little water.
- Mix both the paste & add sufficient water to make a better of droping consistency.
- Add salt & allow it to ferment for 5 hours & keep it covered or add eno salt to make instant idli.
For filling :-
- Heat oil a kadahi. Add all the tempering ingredients & saute for a min.
- Add in onion & green chilli & mix well. Cook for 2 min.
- Add in chilli , coriander, salt & turmeric powder & mix well. Add in all the veg. & saute for 5 min.
- Pour a splash of water & mix well. Cover the pan & let it cook for 10 min. filling is done.
- Now take your idli moulds & greese it. Spoon a tblspn of the cooked vegetable mixture on top. Now spoon a tblspn of better again on top.
- Make sure that everything is totally covered.
- Put this in idli stand & let it steam for 15 minutes.
- Invert it on plate. Garnish it with coriander leaves. Serve hot with mint chutney.
