Veggies Bajra Idli

1: In a bowl add pearl millet flour, semolina, and yogurt. Mix well.

2: Add around 1/2 cup of water and whisk to make a smooth batter and let it rest for 20 minutes.

3: Add salt, carrots, bell peppers, and cilantro; mix well.

4: Prepare Tadka: Heat oil in a pan on medium heat. Add mustard seeds, asafetida, chana dal, urad dal, and curry leaves. Sauté for a few seconds.

5: Mix the tadka into the batter. Add 1-2 tablespoons more water if the batter looks thick.

6: Boil water in your steamer.

7: Add eno (fruit salt) into the batter and mix well until it becomes light.

8: Grease your idli plates with oil and sprinkle sesame seeds in each compartment.

9: Fill each compartment with the prepared batter, ensuring not to overfill.

10: Place the idli plates in the steamer, cover, and steam on high heat for 10 to 12 minutes.

11: Check if the idlis are done by inserting a knife; it should come out clean.

12: Remove the plates from the steamer, let them sit for 5 minutes, and then carefully remove the idlis.

13: Serve hot with Sambhar and coconut chutney.