Prepare a checklist. Keep the necessary items near the cooking area

Prepare a checklist. Keep the necessary items near the cooking area

Dry roast walnut in a saucepan over medium heat, about 2 minutes. Remove from heat, cool and powder it in a blender. Mix semolina with ragi flour in a bowl and dry roast it in microwave for 2 minutes. Alternatively you can dry roast them in a saucepan over medium heat until aromatic, about 3-4 minutes. Mix the dry roasted ingredients with baking soda and salt. Whisk to combine.

Heat oil in a pan over medium heat, add mustard seeds, let the mustard splutter. Add cumin seeds, and asafetida., roast until aromatic. Stir in curry leaves, chilies, ginger, and sauté. Add carrots and sauté. Salt to taste. Add cilantro. Turn off the stove. cool

Beat the yogurt and whisk it into the flour a little at a time. Add water if needed. Whisk. There should be no lumps. Add the sautéed veggies. Mix together. Rest for 30 minutes

Grease the idli plate. Add ¼ c of batter to the wells. Do not fill to the brim. Take enough water in the cooker to generate steam. Let the water boil. Place the idli stand in the cooker close the cooker with the lid. As always, steam the idlis in the idli steamer for 7-9 minutes. When you smell the aroma of cooked idlies, turn off the stove. Let it cool. Take out the idlies from idli stand. Place them on a serving plate.

Aromatic flavorful nutritious idlies are ready to taste. Serve idlis with chutney, chili powder or sambar