Nothing like a good idli chutney breakfast to kick start your day. I am always game for giving T idli, dosai and the likes of all south Indian food. I mean after all he must do justice to his ‘Tambrahm’ roots when he gets older. But given that this is ‘Eggs-travaganza’ week I couldn’t help myself and I concocted the ‘Egg Veggie Idli’
Here’s what you’ll need:
Grated veggies, I opted for carrots
1 Egg yolk
Salt to taste
Seasame oil or Ghee
Mix it all together and pour into Idli mould. Steam. Once done, top it off with a generous drizzle of sesame oil or ghee and serve.
PS: Mine looked like this because I put them in cupcake paper cups which made them spread! Pffft… should’ve guessed that! With the cookie cutter to my rescue they looked a lot prettier than the ‘Idli muffin’ I was expecting. :)