Masala Idli

Ingredients

1 tin rice - soak for 4 to 6 hours

1/2 tin lentils (white)

1/2 teaspoon fenugreek

4 tablespoon cauliflower - the top part only

1 carrot }

2 potatoes } peel and great

1 big onion }

curry leaves } clean and chop

2 tablespoon coconut flakes

coriander leaves

1/2 teaspoon turmeric powder

salt and oil

1 inch cinnamon }

5 dry chilies }

2 teaspoon chick pea } roast separately and pound together to make powder

1 half cup cooked rice

Method:

Grind the soaked rice in a blender a bit rough. Grind the lentils, fenugreek and cooked rice very fine. At both these mixture together with salt and leave it overnight. In the morning roast the mustard in oil and add into the mixture. Also add in chopped coriander and curry leaves. Mix well.

Heat the oil in frying pan. Put in onion and pepper for some time. Add in the grated vegetables, turmeric powder, salt , pounded powder mixture and mix them well and let it cook. When half cooked, add in the coconut flakes and cook for five minutes and remove.

Boil water in Idly pan, when the water is boiling, put a wet cloth over the Idly mould and pour half spoon of Idly batter on the mould. Take a tablespoon of the vegetable mixture and spread it over. Take another half spoon of the Idli batter and pour over the vegetable mixture.

Repeat it until the mixture finish, steam for ten minutes and remove.

Note: you can steam the Idly in cake tray. Once cooked cut it into pieces and serve.