Step-by-Step Instructions

1. 1.Prepare the Semolina Batter

   In a bowl, combine 1 cup of fine semolina (सूजी), 1/2 cup of curd (दही), and 1/2 cup of water (पानी). Mix thoroughly until a smooth batter is formed. Cover the bowl and let the batter rest for 10 minutes to allow the semolina to absorb the liquids and swell.

2. 2.Prepare the Vegetable Tempering

   Heat 1 tablespoon of oil (तेल) in a pan. Add 1 teaspoon of mustard seeds (सरसों), 1 tablespoon of chana dal (चना दाल), and 1 tablespoon of urad dal (उड़द दाल). Sauté for approximately 1-2 minutes until the mustard seeds splutter and the dals turn a light golden brown. Then, add 1 finely chopped onion (प्याज), 1 finely chopped green capsicum (शिमला मिर्च), and 1 finely chopped red bell pepper (or tomato). Sauté for a few minutes until the vegetables are slightly softened but still retain their crunch.

3. 3.Combine and Season the Batter

   Transfer the sautéed vegetable tempering into the rested semolina batter. Add 1 teaspoon of salt (नमक) and 1/2 teaspoon of red chilli powder (लाल मिर्च). Add 2 tablespoons of water (पानी) and mix all ingredients thoroughly. Adjust the amount of water as needed to achieve a thick, pourable consistency, similar to traditional idli batter. Just before steaming, add 1/2 teaspoon of baking soda (बेकिंग सोडा) to the batter and mix gently until it is just combined.

4. 4.Prepare Steaming Bowls

   Take small steel bowls (katoris) and thoroughly grease their insides with oil using a brush. This will prevent the idlis from sticking and make demolding easier.

5. 5.Fill the Bowls with Batter

   Pour the prepared batter into each greased bowl, filling them approximately halfway. Do not overfill, as the idlis will expand and rise significantly during the steaming process. Gently tap each bowl to release any trapped air bubbles.

6. 6.Steam the Idlis

   Place a steaming stand in a large pot or kadhai with about 1-2 inches of water at the bottom. Bring the water to a rolling boil. Carefully place the filled bowls onto the stand inside the pot. Cover the pot tightly and steam the idlis on a low to medium flame for 10 to 12 minutes. To check for doneness, insert a toothpick into the center of an idli; it should come out clean.

7. 7.Demold and Serve

   Once steamed, remove the idlis from the pot and let them cool for a few minutes. This cooling period helps them firm up and makes demolding easier. Use a spoon or a small knife to gently loosen the edges of the idlis from the bowls, then carefully demold them. Serve the soft, fluffy, and healthy vegetable mini idlis with green chutney or your favorite accompaniment.