Dalia Vegetable Idli
1 1/2 cups broken wheat (dalia)
3/4 cup whisked curds (dahi)
1/4 cup finely chopped onions
1/4 cup finely chopped carrot
3 tbsp finely chopped french beans
1 tsp ginger-green chilli paste
2 tbsp finely chopped coriander (dhania)
salt to taste
1 tsp fruit salt

For The Tempering
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
1/2 tsp urad dal (split black lentils)
a pinch of asafoetida (hing)
1 tbsp chopped curry leaves (kadi patta)

For the tempering
To make dalia vegetable idli recipe, heat the oil in a small pan, add the mustard seeds, urad dal, asafoetida and curry leaves.
Sauté for a few seconds and keep aside.

For the idli batter
Dry roast the broken wheat in a broad pan, till they are golden brown in colour. Remove and keep aside to cool completely.
Once cooled, transfer it into a mixer jar, blend till coarse powder.
In a deep bowl, combine the broken wheat powder, curd, prepared tempering, 1½ cups of water, onion, carrot, french beans, ginger green chilli paste, coriander and salt to taste.
Mix everything well. Cover with a lid and keep aside for 15 to 20 minutes.
After resting, the batter consistency will thicken a little.
Just before steaming, add the fruit and 1 tbsp water over it. Mix it gently.

How to proceed
Pour a spoonful of the idli batter into each greased idli mould.
Steam the idlis in a steamer for 10 to 12 minutes or until they are perfectly cooked.
Repeat steps 1 and 2 to make more idlis using the remaining batter.
Serve dalia vegetable idli hot.

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