Remember this old hand-me-down cookbook I was talking about? I flipped through the pages to find something simple to cook one evening. I wanted something that could be made quick and with minimal mess.

I kept coming back to this recipe called Kanchipuram Idlli (I might be an abysmal cook but I can Google and Google told me that the actual Kanchipuram idlli was something totally different)

Kanchipuram Idlli (adapted from Pavayarkana Palsuvai Malar)

(makes 4 idllis)

1/3 cup Semiya (rice vermicelli)

1/3 cup Rava

2/3 cup Greek Yogurt

1 pinch instant Dry Yeast

1/3 cup Mixed Vegetables (I used frozen carrots, peas, broccoli, cauliflower and corn mix)

Add the yogurt and yeast to rava and semiya and let it sit for 2 hours (or so). Saute the vegetables in some oil and add it to the yogurt mixture. At this stage I had to add some water as my yogurt-rava mix was really thick. Pour it into prepared idlli plates and steam for around 5 minutes.

Served hot with kiwi chutney and idlli podi

This post is for the CC Challenge of the month