VEG IDLI...

           
RECIPE:

Ingr:

Idli batter                                     1 bowl
Carrot, beans, peas,coconut     1 cup
(finely cut)
gr. chillies                                   4
ginger                                          1/2"
curry leaves                               1 sprig
coriander leaves                         2 sprigs
mustard seeds                            1 tsp
urad dal  (split, skinless)            1 tsp
chana dal                                     1 tsp 
salt to taste

Method:

1. Take little oil in a pan and put in mustard seeds, on crackling add urad dal, chana dal 
2. When they turn golden brown, add ginger, gr. chillies, curry leaves and stir.
3. Now add the cut vegetables except for coconut.
4. Toss and stir fry till the veggies are half done.
5. Add coconut and salt . Remove from heat and sprinkle coriander leaves. Mix in idli batter.
6. Grease the idli mould and pour the mixed batter. Place in idli cooker and steam for    8 - 10 mts. on medium flame. 
7. When done remove the idli plates and let them cool for 2 - 3 mts.
8. Remove with a wet spoon , dipping it in water for each idli . They will come out perfect.
9. Serve hot with chutney of choice. 

( To get veggies on top as well : Grease the idli mould. Place 2 tsp veggie mix in each mould and then pour the mixed batter on top. Steam as usual and on removing you will have the veg covering on the top)

COCONUT CHUTNEY:

Coconut (cut into cubes)               1 cup
Ginger                                             1/4"
Gr. chillies                                       4
Salt to taste

Grind all the above into paste. Temper with mustard seeds, urad dal, curry leaves.

( Ginger enhances the flavour of the chutney; but be careful , use it very mildly)