Avil Vegetables Idli | Poha Vegetables Idli is an easy and quick non fermented idli which can be enjoyed for breakfast or snacks by kids as well as adults. The soaking time around 1-2 hours. These are soft and fluffy as curd is added. Here we have used brown flattened rice which makes this dish more healthier. We have added few vegetables as it makes more filling and thats a great way sneak in veggies in our meals. you can use thick or thin poha. If you do not have idli rice, then use parboiled rice or sela chawal. You can also use any regular rice like sona masuri or parimal rice. also make sure that the urad dal is fresh and not close to its expiry date. You can use any vegetables of your choice.
Clean and cut the Onion, Cabbage, Cauliflower and Carrot into small pieces. Heat about 1 Tspn. Oil in a Cheenachatti/Frying Pan and add these ingredients into this hot oil and stir it for some time. When colour of the ingredients turns into golden/brown , put off the stove and keep it aside.
Wash the Avil 2 – 3 times and grind it with some Water and keep the batter separately.
Soak raw rice, black urad dal and fenugreek seeds for 2 hours.
Similarly, wash the soaked Rice, Fenugreek seeds and Black gram and grind them together properly and change this batter also into the batter of Avil.
Add Curd into this batter and stir it well. Then add the heated/roasted Carrot, Cabbage, Cauliflower and Onion pieces also along with required quantity of Salt, stir the mix further and keep it aside for about 1 – 2 hrs.
After about 2 hrs. apply little oil in each of the Idli mould with some cotton/brush and put the batter in the moulds with a big spoon. Add 2 – 3 cups of water in the Idli making vessel (Idli maker), place the Idli mould(s)/plates filled with the batter into the Idli maker, close it with its cover and cook the idli in medium flame for about 15 - 20 minutes. When the Idli is cooked properly, take it out and change to a serving plate.
Poha Vegetables Idli is ready. This Idli can serve with Coconut Chutney/Sambar/Chutney powder.