Ingredients:(Servings-2)
- Ragi flour / finger millet – 1/2 cup
- Semolina / sooji – 1/2 cup
- Mixed Veggies – Sliced Carrots, Capsicum, Onion, Cabbage, Beans – 1/2 cup
- Salt – to taste.
- Curd / yogurt (sour) – 1/2 cup
- Water (add as required) – 1/2 cup
- Baking soda/ cooking soda – ¼ tsp
- Mustard Oil – 1/2 + 1 tsp
- Asafatida – 1/4 tsp
- Curry Leaves, Mustard Seeds, Green Chilies, for tempering
Method:
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Dry roast the Ragi & Sooji Separately on medium flame for 2-3 minutes.
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Cool them completely before preparing Idli.
- Meanwhile in a pan make tempering mixture – add 1/2 tsp of mustard oil, add curry leaves & mustard seeds & let the seeds splutter
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In a large bowl, add the flours, salt and curd, water & tempering mixture to get batter like consistency.
- Keep its aside for 30 minutes.
- Before steaming add a pinch of baking soda and mix well till it turns frothy.
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Grease the idli plates with oil and pour the batter immediately into the idli plate.
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Steam the idlis for 8-10 mins on medium flame. Let them sit for 5 minutes.
- Prepare the sauteed veggies mixture – with 1 tsp of mustard oil & Hing.
- Add sliced idlis to this sauteed mixture & serve hot with coconut chutney.
