Idli gets a crunchy makeover

Name: Idli gets a crunchy makeover
Total time: 2100 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 1 Cup Rolled Oats- (I used Quaker oats); 1/2 cup Sooji/Semolina-; 1 cup Curd-; 1/2 tsp Salt-; 1/2 tsp Eno salt/baking powder-; 2 tsp Cooking Oil-; 1/2 tsp Mustard seeds-; 4-5 few Curry leaves; 1/2 cup Shredded carrots-; 1/2 cup Shredded cabbage-; 3-4 Chopped spring onions with greens -; 1/2 Yellow capsicum cut in long strips-; 1/2 Green capsicum cut in long strips; 1 Blanched boiled broccoli- small; as required Finely chopped green chillies (optional); 1 Lemon; to taste Salt; 2 tsps Tomato sauce -; to taste Black pepper powder; 1/2 tsp Garam masala -

Sangita Kalra @sanria_savoury

The day my daughter got home due to lockdown, was the time I knew I had to invent something unique for a quick lunch which is healthy and equally filling. In today's scenario of work from home I see my family members sitting all day on chair so this fibrous dish had to be included in their diet for sure.

Shhhh..make sure not to disclose your healthy ingredients to them .. as they won't believe it.

#sangitakalra #cookpad

Shhhh..make sure not to disclose your healthy ingredients to them .. as they won't believe it.

#sangitakalra #cookpad

Sangita Kalra @sanria_savoury

Shhhh..make sure not to disclose your healthy ingredients to them .. as they won't believe it.

#sangitakalra #cookpad

Shhhh..make sure not to disclose your healthy ingredients to them .. as they won't believe it.

#sangitakalra #cookpad

Saved

Ingredients

30-35 mins

4-5 servings

for idli
1 CupRolled Oats- (I used Quaker oats)
1/2 cupSooji/Semolina-
1 cupCurd-
1/2 tspSalt-
1/2 tspEno salt/baking powder-
for crunchy vegetables
2 tspCooking Oil-
1/2 tspMustard seeds-
4-5few Curry leaves
1/2 cupShredded carrots-
1/2 cupShredded cabbage-
3-4Chopped spring onions with greens -
1/2 Yellow capsicum cut in long strips-
1/2 Green capsicum cut in long strips
1 Blanched boiled broccoli- small
as required Finely chopped green chillies (optional)
1Lemon
to tasteSalt
2 tspsTomato sauce -
to tasteBlack pepper powder
1/2 tspGaram masala -

Saved

Steps

30-35 mins

1

Dry roast the oats and sooji for 2 mins in a wok.Cool and then grind it to a fine powder. Keep it aside.
2

Now, take a bowl, add curd with the powder kept aside, salt, half cup water and mix to a paste with no lumps consistency. Keep it aside covered for 10 mins.
3

Meanwhile let's saute all the vegetables. For that, take a wok, add oil, mustard seeds,curry leaves, spring onions and stir.
4

After 2 mins, add rest of the vegetables and saute. Don't overcook, let them remain crunchy. You may take vegetables of your choice.
5

Add the seasonings - salt and green chillies. Switch off the gas and keep aside.
6

Take the covered batter kept before, add Eno salt and 2-3 spoons of water in it and beat till mixture becomes frothy.
7

Immediately pour the mixture in greased idli mouldes (I used the mini idlis mould, bigger mould can be used as well). Steam it for 10-15 mins till done (You may check with the tooth pick, it should come out clean).Demould the idlis once done.
8

Transfer these to our sauted vegetables mixture. Switch on the gas again, add tomato sauce, black pepper powder, garam masala and lemon juice. Mix well and check the seasoning according to your taste.
9

Serve hot with pudina or imli chutney.
Yayyy... The lunch is ready. Let's enjoy it.
10

NOTE:
Before shredding and chopping the veggies make sure to wash them properly. Also, blanch vegetables like cabbage and broccoli. Best way is to place these veggies in a bowl, add water and micro for 1 min. Remove and immediately add to the ice cold water for 1 min, this way the colour of the veggies will not fade.