Vegetable Idli With Coconut Chutney

Recipes Steps

• For Idli

  • Step 1 Make a batter by soaking , blending and fermenting 3 tbsp rice with 3 tsp urad dal and 1/4 tsp salt.
  • Step 2 To make vegetable idlis, first, add 1 tbsp boiled sweet corn,1/2 tbsp each of chopped tomato, onion, capsicum and carrot in prepared idli batter.
  • Step 3 Give a Nestle Twist by adding white sesame seeds.
  • Step 4 Then, prepare a greased idli tray with 1 tsp oil.
  • Step 5 Pour batter into the tray carefully into each mold.
  • Step 6 Put the loaded tray into the idli stand.
  • Step 7 Cover and steam cook the idlis.
  • Step 8 Remove and let hot steam escape.

• For Chutney)

  • Step 1 To make the chutney, add 1/8 tbsp of chopped fresh coconut in a blender jar.
  • Step 2 Add 1/8 tsp chopped ginger, 1/8 tbsp chana dal, 1/8 tsp tamarind paste, 1/8 tsp chopped green chili, and 1/8 tsp salt.
  • Step 3 Add sufficient water and blend well.
  • Step 4 To prepare the tempering, first, heat 1/8 tsp oil.
  • Step 5 Add 1/8 tsp rai and allow it to crackle.
  • Step 6 Add 1/2 no. kadi patta, 1/8 tsp urad dal and let it all crackle.
  • Step 7 Add this spluttering tadka on the prepared coconut chutney.