I have the Idli batter in the refrigerator most of the time. But, my children would not like to have plain Idli all the time. So I have come up with many variations of idli to keep meal time interesting 🙂 One such variation is Mini Vegetable Masala Idli. It is definitely a healthy dish. It is a good dish to take to work/school in the lunch box as well.
Home Made Idli Batter – 1 cup
Oil – 2 tbsp
Green Chillies – 2 (slitted)
Mustard – 1 tsp
Urad Dal – 1 tsp
Chopped Cabbage – 1 cup
Carrot – ½
Beans – 8 to 10
Bell Pepper – ½ cup
Ginger Garlic Paste – 1 tsp
(All the Vegetables must be cut into thin strips)
Finely Chopped Coriander Leaves – 2 tbsp
Sambar Powder – 2 tsp
Salt to taste
Grease the mini Idli Molds with some oil.
Using a small spoon, pour the Idli batter into the Idli molds. (I made 30 Idlis with 1 cup of batter. They are really mini Idlis).
Steam the Idlis for 10 minutes. Once the Idlis are done, scoop out them from the molds. Keep aside and allow them to cool.
Heat 1 tbsp of Oil in a broad non- stick pan. Add the Green Chilies. Stir fry for a few seconds. Add the Idlis.
Roast the Idlis to golden brown in low to medium flame. Toss them at intervals. When the Idlis are done, transfer to a bowl and keep them aside.
In the same pan, add 1 tbsp of Oil. Add the Mustard Seeds and Urad Dal. Allow the Mustard to crackle. Add Cabbage, Beans, Carrot, Ginger and Salt.
Cook the Vegetables for 2 to 3 minutes in medium flame till the vegetable are done. Do not overcook them.
Add the Bell Pepper. Sauté them for 3 to 4 minutes.
Add the roasted Idlis, little Salt, Sambar Powder and the Coriander Leaves. Stir cook them gently for 2 to 3 minutes without breaking the Idlis.
The Mini Vegetable Masala Idli is ready.
If you do not have mini Idli molds, you can make regular Idlis and cut them into small pieces and use.
You can make this dish without roasting the Idlis.
You can use vegetables of your choice.