Wash and soak parboiled rice and urad dal separately for at least for hours. Drain and grind rice to a coarse and dal to a fine batter using enough water.
Mix both batters together, adding sufficient water to get dropping consistency.
Add salt and allow it to ferment for four to five hours or overnight, covered, in a warm place.
Peel, wash and grate carrot. String, wash and finely chop French beans. Wash and grate cauliflower florets. Wash, deseed and finely chop capsicum.
Peel, wash and grind ginger. Clean, wash and finely chop coriander leaves.
Add vegetables and ginger to fermented batter. Mix well.
Lightly grease idli moulds with oil. Pour a spoonful of batter into each mould. Garnish with crushed peppercorns and chopped coriander leaves.
Steam idlis till done. Allow standing time of five minutes, demould and serve hot with chutney. |
