MULTIGRAIN VEGGIE MASALA IdLI
Idlis are the most popular and lovingly eaten breakfast in India. Traditionally these are prepared with the rice-lentil batter by a soaking-grinding-fermenting process that takes hours to get ready to be steamed finally. But if this batter is not ready in hand, the best option is to prepare the idli batter with the flours. This flour batter can be made with any flour of your choice. I too do the same several times when fermented rice-dal batter is not in hand.
This time I have made the batter with three different flours. These flours are mixed with the curd or buttermilk by activating it with the soda bicarb. This batter contains ragi flour, rice flour and masala oats along with a few seasonal veggies. Ragi flour and oats are gluten-free and the healthiest ones.. Let’s have a look on easy to make MULTIGRAIN VEGGIE MASALA IDLIS
ALL YOU NEED TO MAKE TASTY AND HEALTHY MULTIGRAIN MASALA IDLI
1- INGREDIENTS FOR VEGGIE MASALA
• Very finely chopped onions – 1/4 cup
• Very finely chopped carrots – 1/4 cup
• Very finely chopped capsicum – 1/4 cup
• Very finely chopped cabbage or cauliflower – 1/4 cup
• Oil – 1 tbsp
• Salt – To taste
• Turmeric/Haldi powder – 1/4 tsp/a pinch
• Red chilly powder – 1 tsp/to taste
• Whole cumin/jeera – 1 tsp
• Black pepper powder – 1 tsp
2- INGREDIENTS FOR THE MULTIGRAIN IDLI
• Ragi flour/ finger millet flour/Nachni atta – 1/2 cup
• Rice flour /Chawal Atta – 1/2 tsp
• Masala Oats (I used tomato flavour) – 1/4 cup
• Sour Curd/Dahi – 1 cup
• Water – 3/4 cup or as required
• Soda bicarb /Eno salt- 1 tsp
• Salt – 1/2 tsp
STEP BY STEP
STEP 1- TO COOK VEGGIES
• Firstly, add oil to a pan and add jeera/ cumin seeds
• Allow jeera to splatter and add veggies(carrots, cabbage, onions, and capsicum) one by one (firstly those which take more time to cook)
• Saute the veggies for a minute or two and add salt and all the powdered spices mentioned above
• When veggies are cooked, add chopped coriander and mix. Switch off the flame and allow the veggies to cool down (Avoid overcooking, otherwise the veggies will lose the texture and crunch
STEP 2- HOW TO MAKE IDLI
• Add water in the idli boiler and keep for boiling to raise the steam
• Whilst, take a mixing bowl and add curd and water. Whisk well and add soda bicarb/eno salt and keep it to activate. After 2 minutes you will see the bubbles
• Add all the flours to the buttermilk and combine well to incorporate everything
• Keep the flour mix at rest for 5 minutes to absorb the liquid and for instant fermentation
• Now add the cooked veggies to the batter. Whisk the batter gently and fill the idli moulds with the batter
• Steam the idlis till perfection and serve with the chutneys of your choice
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