For Jowar Idli Batter:
Udad Dal – 1 cup
Idly Rice – 1 cup
Jowar – 2 cups
Fenugreek seeds – 1 tbsp
Mixed Vegetables – 1 cup
Green chilli – 1
Curry leaves – handful
Pepper powder – 1/8 tsp
Cumin powder – 1/2 tsp
Mustard seeds – 1 tsp
Hing – a pinch
Turmeric powder – 1/8 tsp
Oil – 1 tsp
Baking soda – 2 pinch
Oil – For greasing idli plates
Wash and soak udad dal and fenugreek seeds overnight.
Wash and soak jowar seeds and idly rice overnight.
Next day, grind first udad dal and fenugreek mixture in mixer or grinder adding water little by little till it turns soft and fluffy.
Take it out in a large container.
Next grind jowar and idly rice mixture into a smooth paste adding required water.
Add this mixture to the udad dal mixture.
Mix well and ferment it for 12 hours.
For making Vegetable Jowar idlis:
Heat oil in a pan. Once hot, add mustard seeds.Once it starts spluttering, add hing,chopped curry leaves and fry for few seconds.
Add mixed vegetables and turmeric powder. Mix well and cook for 5 to 10 minutes.
Add all the remaining spice powder except salt.
Mix well and switch off the stove.
In a vessel, add the cooked vegetables and required jowar idli batter.
Add salt as required and mix well.
Grease the idli moulds with little oil.
Heat an Idly cooker with required water.
Add baking soda to the vegetable idli batter and mix well.
Pour into idli moulds and steam for 15 – 20 minutes.
Once cool, unmold and serve with coconut chutney.
PS: Mixed Vegetables i have used is Carrots,French beans and sweet corn.