18 May 2013,02:40 by

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Serves :

Preparation Time :
10 Hours

Cooking Time :
30 minutes

Preparation Method :

  • Soak the rice and urad dal separately for at least four hours.
  • Drain and grind the rice with water to a coarse batter.
  • Grind the dal with water to a thin batter.
  • Mix both the batters together, to make a batter of dropping consistency.
  • Add the salt, cover and leave to ferment overnight.
  • Add the vegetables to the fermented batter and mix well. Lightly grease the idli moulds with oil.
  • Pour a spoonful of batter into each mould.
  • Sprinkle each idli with chopped coriander leaves.
  • Heat water in a Idli cooker and place the idli stand in it. Seal the cooker with the lid and steam it for 10 minutes.
  • Serve hot with Sambhar or chutney.


  • 500 grams Rice, parboiled            
  • 200 grams Split black gram skinless
  • 10 French beans, chopped          
  • 2 medium Carrot, grated             
  • 1 medium Green capsicum, chopped     
  • 2 inch piece Ginger         
  • 30 ml IDHAYAM sesame Oil
  • Fresh coriander leaves, chopped
  • Salt to taste

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