Mini Vegetable Idli

Ingredients:
1 bowl, rice milled½ bowl, urad dal1 tsp, finely chopped onion2 tbsp, shredded carrot1 ½ tbsp, capsicum green1 ½ tbsp, capsicum yellowGhee as requiredSalt to tasteCumin seeds as requiredOil for greasing the idli molds

Preparation:
Soak the rice and urad dal for 5-6 hours. Grind the dal till it’s light and fluffy and follow the same for rice as well. Mix them well and add salt as per the taste. Keep the batter for 4-5 hours so that it ferments well. The amount of fermentation will define the softness and fluffiness of the idli. Heat ghee in a pan, add cumin seeds, when it splutters, add all the vegetables, salt needed and cook on medium flame for a few minutes stirring frequently. You do not have to cook it fully as we are going to steam it. Remove from the heat when half done. After it cools, mix it with the idli batter. Take a ladle of batter and pour it in the idli molds. Steam for 15 minutes or until a toothpick inserted in the center comes out clean. Serve it hot with chutney or sambhar.
Pic courtesy: Google
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