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To make vegetable idlis, first, add 1tbsp boiled sweet corn, black sesame seeds, 1/2 tbsp each of chopped tomato, onion, capsicum and carrot in prepared idli batter.
Then, prepare a greased idli tray with 1 tsp oil.
Pour batter into the tray carefully into each mold.
Put the loaded tray into the idli stand.
Cover and steam cook the idlis.
Remove and let hot steam escape.
Chop into cubes when cool.
To make the chutney, add 1/4th cup of chopped fresh coconut in a blender jar.
Add 1/2 tsp chopped ginger, 1 tbsp chana dal, 1/4th tsp tamarind paste, 1 tsp chopped green chili, and 1/4th tsp salt.
Add white sesame seeds, add sufficient water and blend well.
To prepare the tempering, first, add 1/2 tsp oil.
Add 1/2 tsp rai and allow it to crackle.
Add 4 curry leaves, 1/4th tsp urad dal and let it all crackle.
Add this spluttering tadka on the prepared coconut chutney.