Step-by-Step Instructions

1. 1.Prepare the Semolina Batter

   In a mixing bowl, combine 1 cup of semolina with approximately 3/4 cup of water. Mix well to form a thick, smooth batter. Set aside for a few minutes to allow the semolina to absorb water.

2. 2.Add Vegetables and Spices

   To the semolina batter, add 1/4 cup finely chopped carrots, 1/4 cup finely chopped onions, 1/4 cup finely chopped capsicum, 1/4 cup corn kernels, 1/2 teaspoon chili flakes, 1/2 teaspoon oregano, 1/2 teaspoon salt, 1 tablespoon cashew pieces, and 1 teaspoon ginger-garlic paste.

3. 3.Combine Ingredients

   Mix all the added vegetables and spices thoroughly with the semolina batter until everything is well combined.

4. 4.Activate Eno Fruit Salt

   Just before steaming, add 1 packet (5g) of Eno fruit salt to the batter. Pour 1-2 teaspoons of water over the Eno to activate it, then gently mix the batter until it becomes frothy. Do not overmix.

5. 5.Prepare Steamer

   Pour water into a large pot or steamer, place a steaming rack inside, and bring the water to a rolling boil over medium-high heat.

6. 6.Fill Molds and Steam

   Place silicone molds (or greased idli molds) on the steaming rack. Spoon the prepared vegetable semolina batter into each mold, filling them about three-quarters full. Sprinkle a few extra chili flakes on top for garnish.

7. 7.Cook Idlis

   Cover the pot with a lid and steam the idlis for 10-12 minutes, or until a toothpick inserted into the center comes out clean. The idlis should look firm and cooked.

8. 8.Serve Hot

   Carefully remove the steamed idlis from the molds and transfer them to a serving plate. Serve hot with your favorite chutney and tomato sauce.