Veggie Rava Idli
Indian
Prep Time
15 min
Cook Time
20 min
Serves
4
Difficulty
Medium
Soft, fluffy semolina idlis packed with colorful vegetables — carrots, corn, peas — and served with a vibrant tomato chutney. The shortcut idli that never disappoints.
Ingredients
- Rava (semolina)2 cups
- Yogurta generous cup
- Ginger, grateda small knob
- Green chilli, chopped1 or 2
- Carrot, finely diced1 small
- Corn kernelsa handful
- Green peasa handful
- Mustard seedsa pinch
- Curry leavesa few
- Eno fruit salt1 tsp
- Saltto taste
- Oilfor tempering and greasing
- Tomatoes, onion, garlic, red chillifor chutney
Method
- 1
Temper mustard seeds and curry leaves in a little oil. Add veggies and sauté briefly — just enough to take the raw edge off.
- 2
Mix rava, yogurt, ginger, chilli, salt, and the sautéed veggies into a thick batter. Rest for 10 minutes.
- 3
Just before steaming, stir in eno. The batter will froth — work fast and fill greased idli moulds immediately.
- 4
Steam for 12–15 minutes until a toothpick comes out clean.
- 5
For chutney: blend roasted tomatoes, onion, garlic, and red chilli until smooth. Season to taste.
- 6
Unmould, arrange in a circle, chutney in the centre. Serve hot.
