Besan Rava idlubesan - 1 cup
Semolina - 1 cup
Curd - 1 cup (Fattened)
Peas - ½ cup
Capsicum - 1 (finely chopped)
Tomatoes - 1 (finely chopped)
Oil - 2 tablespoons
Curry Leaf - 8 to 10
Salt - 1 teaspoon or as per taste
Mustard seeds - ¼ teaspoon
Urad Dal - 1 Tbsp
Ginger - 1 teaspoon paste or grated
Green Chilli - 2 (Finely chopped)
Eco Fruit Salt - 1 teaspoon: Add gram flour, semolina and curd in a big bowl and mix well. Add some water to it and make a smooth paste. Consistency of the solution should be exactly the conservancy of lentil-rice idlis batter. Mix green pepper and ginger paste into it.
Add oil to the pan and heat it, add mustard seeds in hot oil and then chop them, then add urad dal and fry them lightly. Then put curry leaves in it and shut the gas. Mix the prepared cloves in the solution and mix it.
Put tomato pieces, peas, finely chopped capsicum and salt in this solution. Mix all the ingredients well and mix them. This batter uses ¼ cup of water. Keep the batter for 10 minutes.
During this time, put 2 cups of water in the cooker to boil. Prepare the mold of idli stands until the water boils. Grab the suits with oil and grease it. Then put 2 to 3 pieces of tomato and peas in the molds.
Until now, the batter is ready to flutter. Mix the egg into fruit salt and mix it. Fill an equal amount in the molds of Idli stand with a spoon, fill all the food and apply them in Idli stand. Place the stand in the cooker to cook Idli. Close the lid of the cooker, do not whistle over the lid.
Let the eggplant cook for 10 to 12 minutes on high broth. Turn the gas off. Idli is ready to be ready. Open pressure cooker, remove Idli stand from the cooker and separate the mold, cool it. Take out Idli with the help of knife and take it out in the plate.
Very Spongy and Tasty Besan Rava Vege Idli is ready. You can serve them with coconut chutney or peanut sauce.
