HOW TO MAKE INSTANT IDLI RECIPE WITH VEGETABLES
Here you will learn instant idli recipe with vegetables.
Instant Idli Recipe
INGREDIENTS
- Semolina(rava) – 2 cups
- Curd (dahi) – 2 cups
- Salt (namak) – 1 teaspoon
- Baking soda – 1 teaspoon
- capsicum chopped (shimla mirch) – 1 cup
- Onion chopped (pyaaz) – 1 cup)
- Green chopped chilies (hari mirch) – 4 to 5
- Grated carrot (gajar) – 1 cup (optional)
- Chopped gabbage (patta gobhi) – 1 cup (optional)
- Water (pani) – 1 cup (as per requirement more or less)
SERVE QUANTITY - 4 TO 5 PLATES
RECIPE TIME - 2 HOURS FOR SOAKING THE MIXTURE OF SEMOLINA IN WATER AND 15 MINUTES FOR COOKING.
Instant Idli Recipe
PROCEDURE
Take semolina into a bowl. Add curd, salt and water as per requirement.
Now mix it well. This mixture should be in medium consistency
Keep this batter for 2 hour aside, so that the batter is well set.
After 2 hours check this batter. If it becomes thick then add some water so that it becomes liquid in consistency.
Now add all your chopped vegetables into this batter and mix it well.
You can add any vegetable as per your choice.
Meanwhile heat the pressure cooker with adding some water in it.
Remove gasket(ring) and whistle of pressure cooker.
Now add baking soda into the batter and stir it lightly and slowly.
Pour the batter into idli moulds of idli stand and keep it for cooking for 15 minutes in presure cooker (which is already kept for preheating)
After 15 minutes check the batter by inserting a knife or tooth pick into the batter. If the batter leaves on the knife or the tooth pick then cook it for further 15 minutes.
Take out all idlis from idli moulds and erve it with sambar and chutney.
Here your soft, tasty and colorful idli dish is ready. You can serve this idli with sambar, red chutney and green chutney.
How to make sambar
INGREDIENTS
- Pigeon peas(toor dal) – 3 cups)
- Turmeric powder (haldi) – 1 teaspoon
- Red chili powder (lal mirch) – 2 tablespoon
- Mustard seeds (raee) – 1 teaspoon
- Refined oil – 2 to 3 tablespoon
- Asafoetida (hing) – 1 pinch
- Penugreek seeds (methi dana) – 1/2 teaspoon
- Sambar masala – 2 tablespoon (You can use ready made sambar masala as available in market)
- Salt(namak) – 1 tablespoon
- Jaggery (gud) – 1 tablespoon
- Onions chopped – (2 big onions)
- Tomatoes chopped – (2 tomatoes)
- Capsicum (shimla mirch) chopped – 1 capsicum – optional
- Curry leaves – 7 to 8
- Coriander leaves – (1 handful)
- Fresh water (pani) – as per requirement
COOKING TIME - 30 TO 35 MIN
SERVE QUANTITY - 5 PLATES
PROCEDURE
First of all wash the pigeon peas with fresh water at least 4 to 5 times.
Now put the pigeon peas in vessel with adding fresh water in it.
The level of water should be above pigeon peas.
Now cook this pigeon peas in pressure cooker. ( Make 4 to 5 whistles so that it cooked well).
After that turn off the gas and let it down for cooling.
This process takes around 15 minutes.
Meanwhile cuts the vegetables till the cooked pigeon peas is getting cool.
After 10 minutes take out cooked pigeon peas from pressure cooker and mash it well, so that it gets smooth and plain.
Now keep this aside and put a kadhai or a pan on the cooking gas and heat the oil in it for tempering process(tadka).
Add mustard seeds, penugreek seeds in the heated oil
When mustard seeds pops then add pinch of asafotida, turmeric powder, chopped onions, chopped tomatoes, chopped capsicum, salt, curry leaves in it.
Saute it well till chopped onion becomes golden brown.
After that you have to add sambar masala, red chili powder and again saute it well.
Add the cooked and mashed pigeon peas into this mixture and 3 to 4 cups of water and then stir the mixture well.
Also add jaggery into this mixture and stir it well for 5 to 7 minutes.
If you want to add some more water you can add.
Here your sambar is ready.
Garnish it with chopped coriander leaves.
You can serve this sambar with idli, dosa, medu vada or with rice also.
How to make red chutney
For red chutney recipe you can see our
HOW TO MAKE green CHUTNEY
For green chutney recipe you can see our
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