Step-by-Step Instructions

1. 1.Prepare the Batter

   In a mixer grinder, add 1 bowl of leftover rice, 1 bowl of leftover dal, 1.5 bowls of semolina, and 1 bowl of curd. Grind into a smooth paste, adding about 0.5 cup of water if necessary to achieve a smooth consistency. Transfer the batter to a bowl and let it rest for 10 minutes.

2. 2.Prepare the Tempering

   Heat 1 tsp of oil in a pan. Add 0.5 tsp of cumin seeds and 0.5 tsp of mustard seeds. Once they splutter, add 2-3 chopped green chilies, 1 chopped onion, 1 chopped capsicum, and 1 grated carrot. Sauté the vegetables for 1 minute until slightly softened. Turn off the heat.

3. 3.Combine and Season

   Add the sautéed vegetables to the rested idli batter. Add chopped coriander leaves, salt to taste (remembering dal might already have salt), and 0.5 tsp of chili flakes. Mix all ingredients thoroughly until well combined.

4. 4.Prepare Idli Molds and Steamer

   Grease the idli molds with a little oil to prevent sticking. Fill the steamer with water and bring it to a boil while preparing the batter.

5. 5.Add Fruit Salt

   Just before steaming, add 1.5 pouches of fruit salt (Eno) to the batter. Pour about 1 tablespoon of water over the Eno to activate it. Quickly mix the Eno into the batter until it's frothy. Do not overmix.

6. 6.Steam the Idlis

   Immediately pour the batter into the greased idli molds, filling each cavity about three-quarters full. Place the molds into the pre-heated steamer. Cover and steam on medium flame for 7-8 minutes after the steam has built up.

7. 7.Serve

   Once steamed, remove the idli molds from the steamer and let them cool for 2 minutes. Gently demold the idlis. Serve the soft and fluffy leftover dal chawal idlis with your favorite chutney.