Ingredients and Preparations
Heat Oil 1 tbsp, add 1/2 tsp jeera. Once aroma comes, add 1 big chopped onion with wee bit salt, once light brown add 1 tsp ginger-garlic paste, fry for a few seconds, add 1 tbsp green chili paste, fry well for a minute.
Add 1 small cabbage finely chopped along with 2 capsicums finely chopped. Keep frying till water evaporates from the veges.
Add 2 cups whole wheat flour/ atta, 1 cup semolina/ rava, 1/2 cup rice flour, salt to taste in a big bowl along with cumin pdr 1/2 tsp, turmeric pdr 1/4 tsp, red chili pdr 1 tsp/ to taste, pepper pdr 1/2 tsp or to taste, ajwain 1/4 tsp, red chili flakes 1 tsp or to taste, mix all well adding finely chopped coriander leaves 1 tbsp.
add curd 1/2 cup, mix well, add the prepared veges, mix well, add 1 tsp Eno fruit salt, knead to a smooth dough without adding any water.
Grease the idli plates, keep water in idli steamer/ pressure cooker, grease your hands, take small amount of dough, big enough to fill your idli plates like a flat idli about 1/2 cm thick.
Once all the dough is ready, steam for 18-20 minutes. To check done, when you poke a knife, it should come clean. Serve hot with any chutney of your choice.
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