Vermicelli Veggie Idly

These idlies come handy when I do not have Idly/Dosa batter and those days not wanting to make chapathis and sabzi, yet want to have a delicious food :)

Ingredients

Vermicelli – 1 cup

Rava  – ½ cup

Curd –   ¾ cup (beaten up)

Cabbage – ¼ cup (shredded)

Carrot – 1 (shredded)

Beans – 6 strings shredded or sliced thinly

Coriander leaves –  1 tablespoon chopped

For seasoning

Oil

Mustard

Jeera

Green or Red chillies  – According to the spice level. For this quantity, I usually add 1 green chilly de-seeded and 1 red chilly broken into 2

Hing

Curry leaves

Method:

Add little ghee or dry roast Vermicelli and Rava and keep it aside in a bowl and add the beaten curd. Add water and let it soak for few mins till you do other prep. (Do not add too much water.)

Add oil and do the seasoning in the order given above. Add the shredded veggies and sauté them for few mins with little salt. After the vegs are cooked, remove it from the flame and add it to the batter.

Add coriander leaves and salt(according to taste)mix it together.

Add more water if needed .The batter should not be too watery or too thick.

Apply oil to Idli plates and pour the batter and steam it for 10 mins and serve it hot with chutney. Kids love to eat as it is or with little ketchup.