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

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

Kezhvaragu maavu idli with vegetables topping

Ragi flour idli