Chettinad Variety Idlis

Ingredients

1/2 kg Idli batter

3 tablespoons oil

1 big sliced onion

2 big blanched and chopped tomatoes

1/4 cup blanched carrot

1/4 cup blanched beans

1/4 cup blanched cauliflower

1/4 cup blanched green peas

1/2 teaspoon turmeric powder

1 teaspoon salt

1/4 teaspoon Asafoetida

1 teaspoon red chili powder

2 tablespoons Chettinad powder

Process

• In a skillet, heat the oil and sauté the chopped onions for 2-3 minutes.
• Mix in the remainder of the blanched vegetables.
• Cook for 10 minutes, or until the tomatoes are thoroughly cooked, with the spices, Chettinad powder, and salt.
• Water can be used to adjust the consistency. Cook the mixture completely.
• Take out the idli steamer. Pour half a ladle of batter into the mould. Pour 1 spoon of the veggie Chettinad mixture on top, followed by the other half ladle of idli batter.
• Idlis should be steamed for 8-10 minutes, or until fully done.
• Serve immediately.