Vegetable ragi idli | Kezhvaragu maavu idli | Fermented finger millet flour idli with vegs


Vegetable ragi idli


Cuisine Style: Tamil Nadu, South India | Cooking Time: 8 to 10 minutes | To Serve: 4 | Take with: Tomato chutney or sambar | Type: Breakfast or Dinner, Weight loss & Easy diabetic recipes

Ingredients

  • Ragi flour – 3 cups
  • Urad dal – ¾ cup
  • Salt to taste
  • water as needed
  • Red capsicum – 2 tbsp [finely chopped]
  • Yellow capsicum– 2 tbsp [finely chopped]
  • Green capsicum– 2 tbsp [finely chopped]
  • Carrot– 2 tbsp [finely chopped]
  • Coriander leaves – 2 tbsp [finely chopped]
  • Curry leaves– 2 tbsp [finely chopped]
  • Green chilli – 1 tbsp [finely chopped]

Preparation

  • Wash & soak urad dal for 4 hours. Then grind to fine batter.
  • Take a bowl with ragi flour add water mix well without lumps [idli batter consistency].
  • Add urad dal batter, salt cover it & leave it for fermentation [Apr 5 to 7 hours].
  • Heat oil in a pan; add chopped vegetables, green chilli sauté for a min.
  • Heat water in idli cooker, grease idli plates with oil, add 1 tbsp of sautéed vegs, and pour 1 ladle of fermented idli batter.
  • Repeat the process for all cavities. Then cover lid & steam it for 10 min.
  • Then de-mould & serve hot with chutney or sambar.

Note

  • Don’t use rice. Rice might make the idli harden.

Veg finger millet flour idli

Veg finger millet flour idli

Kezhvaragu maavu idli with vegetables topping

Kezhvaragu maavu idli with vegetables topping

Ragi flour idli

Ragi flour idli

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