Ingredients
- 300 g fine semolina
- 50 g yoghurt
- 40 g Kissan Fresh Tomato Ketchup
- 30 g rice flour
- 30 g coriander leaves
- 20 g spinach
- 20 g carrots
- 20 g fresh French bean
- 15 g sunflower oil
- 10 g coconut
- 1 tsp ghee
- 1 tsp mustard seed
- 1 tsp asafoetida
- 1/2 tsp fresh curry leaves
- 1/2 tsp salt
- 1/2 tsp black urad dal
- 1/2 tsp chilli
- 1/4 tsp salt
Directions
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Sieve the semolina, urad dal and rice flour together.
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Add salt, Kissan Fresh Tomato Ketchup, coconut, green chilli and coriander leaves.
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Heat the oil in a small pan and add the tempering ingredients. When they start to splutter, add the carrots, beans, and spinach. Add the tempered spices to the semolina and mix well.
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Stir in the sour yoghurt and mix to make a smooth batter.
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Grease the idli moulds with ghee. Heat the water in the steamer.
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Add fruit salt to the idli batter and immediately pour the batter into idli moulds.
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Steam for 15 minutes. Remove idlis carefully and serve hot with chutney.
