Instant Cabbage Idli with Sweet Potato

Step 1: Combine Dry Ingredients and Vegetables

In a large mixing bowl, combine the rice flour, soaked moong dal, chopped cabbage, grated sweet potato, chopped green chilies, and ginger. Add the cumin seeds.

Step 2: Add Salt and Water

Sprinkle salt to taste over the mixture, then add 1/2 cup of water.

Step 3: Mix the Batter

Mix all the ingredients thoroughly until a consistent batter is formed. The batter should be thick enough to hold its shape.

Step 4: Prepare Idli Plates

Grease the idli plates with a little oil to prevent sticking.

Step 5: Fill Idli Molds

Divide the batter into 12 equal portions and place them onto the greased idli plates. Gently spread the batter a little thin in each mold, forming a ring shape if desired.

Step 6: Steam the Idlis

Place the filled idli plates into an Instant Pot or a traditional steamer. Steam on 'Steam' mode with the vent open for 12 minutes. If using a traditional steamer, steam for 12-15 minutes until cooked through.

Step 7: Remove Cooked Idlis

Once steaming is complete, carefully remove the idlis from the molds using a spoon or knife.

Step 8: Serve

Serve the instant cabbage idlis warm with mango pickle or raw mango coconut chutney.

• Spread the batter a little thin on the idli plates for best results.

• No need to rest the batter before steaming.

• Serve warm for the best taste.

• Serve with mango pickle.

• Serve with raw mango coconut chutney.