Vegetable Idlis

It is so true ... once you get a break from blogging ... however small, you find it difficult to get back into the grind. Grind? Yup .... right now for me it is.
Even though I do cook ... we all have to :-) .... I don't feel like going through the whole process of making the dish presentable and actually presenting on my blog .... which means ..... waiting for the right natural light, arranging, clicking numerous snaps, uploading, editing ... and finally on to the posting part.

And after my net connectivity problem, connection is extremely slow. So I have sit and stare at the screen ... willing it to be a wee, wee bit faster on its uploading. :-(

I find the writing and publishing the easiest part right now. Anyway, since these snaps were ready when I was having connectivity prob., am posting this very common recipe now.

When making idlis if I happen to have veggies in the fridge ( I make idlis when there is nothing else to make ... usually for weekend brunches) ... I just chop them up and add them to the batter.

This time it there was no time to make a sambar. So had them with my favourite Onion Chutney ... which is nowadays always found in my fridge.

Need : Idli batter ( Urad dal and rice, proportion 1:2, soaked and ground into a thick liquid consistency, preferably left overnight to ferment .... otherwise use a little baking powder to make the idlis fluffy ), finely chopped vegetables ( I just had beans, carrots, onions, green chilles ), a little salt.

How to : Add the chopped veggies and salt to the batter and steam in an idli mould.

Done! :-)

A bite, anyone? :-)