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Vegetable Semolina Idly

 INGREDIENTS:

  1. Semolina (Suji/Rawa) 2 cups
  2. Green Peas 3 tbsp
  3. Carrot 1 (Grated)
  4. Coriander Leaves 3-4 tbsp chopped
  5. Green Chili 2-3 chopped
  6. Ginger 1 inch grated
  7. Oil 2 tbsp
  8. Yogurt 1 cup
  9. Mustard Seeds 1/2 tsp
  10. Cumin Seeds 1/4 th tsp
  11. Roasted Bengal Gram (chana dal) 1/2 tsp
  12. Curry Leaves 1 sprig
  13. Salt as required
  14. Water as needed
  15. Baking soda 1 tsp

METHOD:

Serving Size: 4-5

Heat 1 tbsp oil in a pan. Add mustard seeds and cumin seeds. When they splutter add curry leaves, green chilis, ginger and chana dal. Fry until the dal turns golden.

Add the green peas and semolina. Roast on a low flame stirring constantly until the semolina turns slightly aromatic. Remove and set aside to cool down.

To the roasted rawa add grated carrots, chopped coriander leaves, yogurt and salt. 

Next add yogurt and water as required, until you get a medium consistency batter.

Mix and let the batter rest for 30 minutes.

Bring water to a boil in a steamer. Check the consistency of the batter and add 3-4 tbsp water if needed.

Add baking soda and give a good mix. Grease the idly plates and place 4-5 green peas and some grated carrots in each of the moulds. 

Pour the batter in the idly moulds. Place them in the hot steamer and steam for 10 minutes on high flame.

Allow the idlis to cool down for 3-4 minutes. Demold them with a wet spoon.

Serve steaming hot vegetable semolina idly with sambar and coconut chutney.



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