Vegetable Rava Idli

Last night, for dinner, I made Rava Idli which was served with Sambhar. Rava Idli is lighter and taked hardly 45 minutes for preparation and cooking. One of my favourite items for breakfast and occasionally for dinner too.

For Idli Batter:

2 cup rava (sooji)

¾ cup curd (dahi)

¾ to 1 cup water (Pour more as per thickness)

1 tsp fruit salt (I used Eno)

1 cup vegetables (carrots, capsicum, peas, onion)

Method:

1. Mix the rava, dahi and water in a bowl and keep aside for 20-25 mins.
2. Chop the vegetables into small sizes.
3. Heat 2-3 tsp refined oil in a pan. Add Mustard seeds and curry leaves to the oil. When it starts crackling, add mixed vegetables to it. Add salt to it. Stir for 3-4 mins. Then turn off the gas and let it cool.
4. Once the vegetables cool down, add the vegetables to the rava batter. Add fruit salt and mix well.
5. Grease the idli moulds and pour 2 spoons of batter into each mould. Steam for 10-12 mins.
6. Check with a knife, if it is done.
7. Serve with Sambhar and chutney.

Tips:

1. Add a tomato chopped into small pieces to the batter, the idlis would be reddish in colour.
2. Add a little turmeric powder to the idli batter, if you want a yellowish colour.