Grease a 8 or 9" square microwave safe pan. In a bowl mix the idli batter as per directions on the pack. Add chopped vegetables except cilantro.
Pour the batter in the prepared pan. Microwave it for 2 minutes. Remove add 1/2 cup hot water on top and sprinkle chopped cilantro. The idli batter will absorb all the water. Microwave for 2 minutes. After 4 minutes it will look like this.
Microwave again for 2 minute. Check if it looks cooked. If it seems wet in the center, cook for another 1 minute. Let cool for 5 minutes. Cut into squares and serve with coconut chutney. I had tomato chutney in my fridge so we enjoyed the rice idli squares with both.
1/3 cup unsweetened shredded coconut
1/4 cup buttermilk or add two tbsp water to yogurt
1/2 green chilli
1 tbsp chopped cilantro
salt as per taste
Grind everything together in a blender For chutneys I always use Magic bullet. Adjust the consistency by adding a tsp of water.You can also reduce cilantro if you want it less green.