Masala Idli / Vegetable Idli, is a colourful, nutritious breakfast recipe

Recipe Summary
Difficulty: Easy
Cook Time: 45 minutes
Yield: 4 servings

Ingredients
Par boiled rice - 4 cups
Blackgram dhal - 1 cup
Peas – 50 gms
Cauliflower (flowerettes) – 50 gms
Potatoes- 2 big
Tomato – 1 big
Carrot -1
Beans - 5
Onion (medium sized) – 200 gms
Cashew nuts - 10
Red chillies- 6
Bengal Gram Dhal – 2 teaspoons
Coconut (grated) – 1 teaspoon
Salt to taste

To Saute:
Blackgram dhal – 1 teaspoon
Mustard seeds – 1 teaspoon
Curry leaves – 10
Ghee – 4 tablespoons

Preparing Method
1. Soak the rice and dhal for 2 hours
2. Grind rice and blackgram dhal dhal separately with required amount of water and mix together this mixture, add salt and leave it to ferment for 10 - 15 hours or leave overnight
3. Cut potatoes, cauliflower, carrots, beans, tomatoes, onions and cashew nuts to small pieces and keep them separately
4. Half boil the potatoes, beans and caulifower
5. Grind grated coconut, fried bengal gram, chillies and coriander leaves to a fine paste
6. Heat 3 tsps of Ghee in a shallow pan. Saut?© mustard and blackgram dhal for 2 minutes and then add curry leaves, tomato, onions, cashew nuts, half boiled vegetables and saut?© for a few minutes till soft
7. Add them into the batter and mix well. Pour this batter into greased plates into idli plates and steam cook for 10 minutes or till it is cooked. Serve hot with Coconut chutney