Spicy Vegetable Semolina Mini Idli FryVeg
Enjoy a nutritious and flavorful snack with this semolina-based mini idli dish. These bite-sized, steamed semolina cakes are tossed in a vibrant tempering of mustard seeds, curry leaves, and urad dal, then sautéed with a crunchy mix of fresh carrots, capsicum, onions, and shredded cabbage. Seasoned with aromatic sambhar masala and toasted sesame seeds, this healthy stir-fry offers a delightful texture and a savory, zesty punch that is perfect for any time of the day.
Ingredients
For the Idli Batter :
2 cups Semolina(Rava)
1 cup Curd
1 tsp Salt
2 cups Water
1 tsp Fruit salt (Eno)
For the Tempering and Stir-Fry :
2 tsp Oil
2 pinch Asafoetida Powder (Hing)
1 tsp Mustard Seeds
1 tbsp Black Gram (Urad Dal)
1 inch Ginger (chopped)
few Curry Leaves
2 Green Chilli
1 medium Onion (sliced)
1 slice Green Capsicum
1 Carrot (sliced)
1 cup Cabbage (shredded)
to taste Salt
1 tbsp White Sesame Seeds
For garnishing Coriander Leaves (chopped)
Sambhar masala (2 tsp)
Instructions
Step 1— preparing the batter
1
In a large mixing bowl, combine 2 cups of semolina, 1 cup of curd, and 1/2 tsp of salt.
2
Gradually add 2 cups of water and mix well to create a smooth, lump-free batter. Let the mixture rest for 20 minutes to allow the semolina to absorb the liquids.
Step 2— Steaming the Mini Idlis
1
Grease your mini idli moulds lightly with oil to prevent sticking.
2
Once the batter has rested, add 1/2 tsp of ENO (or 1/4 tsp baking soda) and mix gently until the batter becomes airy and frothy.
3
Spoon the batter into the prepared mini idli moulds.
4
Place the moulds in a steamer with boiling water and steam on medium heat for about 10 minutes.
5
Once cooked, allow the idlis to cool slightly before removing them from the moulds.
Step 3— Making the Vegetable Stir-Fry
1
Heat 2 tsp of oil in a large pan or kadhai. Add 2 pinches of asafoetida and 1 tsp of mustard seeds; allow them to crackle.
2
Add 1 tbsp of urad dal, 1/2 inch of chopped ginger, curry leaves, and 2-3 slit green chillies. Sauté for a few seconds.
3
Add the sliced onions, capsicum, and carrot. Stir-fry on high heat to ensure the vegetables remain crunchy.
4
Add 1 cup of shredded cabbage and toss everything together.
5
Season with salt (keeping in mind the idlis already contain salt), 1 tbsp of white sesame seeds, and 2 tsp of sambhar masala.
6
Add the steamed mini idlis to the pan and toss gently to coat them thoroughly with the vegetables and spices.
7
Garnish with freshly chopped coriander leaves and serve hot.
