Name: Vegetable Idli
Prep time: 30 minutes
Cook time: 20 minutes
Yield: 20 people (60 idlis, 3 per person)
Cuisine: South Indian
Ingredients: 10 cups Idli Rice (soaked for 6 hours); 2.5 cups Urad Dal (soaked for 6 hours); 2.5 tsp Salt (adjust to taste); 1.5 cup Carrots (finely chopped); 1.5 cup Green Beans (finely chopped); 1 cup Green Peas (fresh or frozen); 2 tbsp Oil (for greasing molds)

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How to Prepare

Prepare the batter by mixing the soaked and ground rice and urad dal with salt. Let it ferment for 8-10 hours or overnight.
Finely chop carrots, beans, and green peas. Lightly sauté them with a pinch of salt and set aside.
Grease the idli molds with a little oil or ghee.
Mix the sautéed vegetables into the fermented batter gently.
Pour the batter into the idli molds, filling them about 3/4th full.
Steam the idlis in an idli steamer for 10-12 minutes on medium heat.
Check if the idlis are cooked by inserting a toothpick; it should come out clean.
Allow the idlis to cool for 2-3 minutes, then remove them from the molds using a spoon.
Serve hot with coconut chutney and sambar.