Carrot Idli with coriander coconut chutney

Name: Carrot Idli with coriander coconut chutney
Total time: 1800 s
Yield: 12 idlis
Cuisine: Indian
Ingredients: For Idli; 1 cup: sooji/rawa/semolina; 1 cup: curd; 1/2 cup: water; 1 carrot, grated; 1 tsp: salt or less; 1/2 tsp: baking soda; For the coconut chutney; 3/4 cup Desiccated coconut; 1 cup Coriander leaves; 10-12 Curry leaves; 1 inch ginger peeled and roughly chopped; 1-2 Green chilli(optional); 1/2 tsp salt or to taste; 1 tbsp oil; Tempering; 1/2 tsp mustard seeds; 1 pinch hing

Swati @swati_17

Chandigarh/ Gurgaon, India

#week3of5
Idlis are not only a popular breakfast dish, they qualify really well for an amzing and healthy snack for your tea time or a quick bite in between. Complex carbs, protein, minerals, vitamins and fiber none of the nutrients are left out. Here I bring to you an instant idli recipe using rava/semolina and carrots. It's quick and easy to make and comes out amazing every single time I cook it. You also try making it and enjoy a healthy and easy snack.

Swati @swati_17

Chandigarh/ Gurgaon, India

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Ingredients

prep 10 mins, cook 20 mins

12 idlis

For Idli
1cup: sooji/rawa/semolina
1cup: curd
1/2cup: water
1carrot, grated
1tsp: salt or less
1/2tsp: baking soda
For the coconut chutney
3/4 cupDesiccated coconut
1 cupCoriander leaves
10-12Curry leaves
1 inchginger peeled and roughly chopped
1-2Green chilli(optional)
1/2 tspsalt or to taste
1 tbspoil
Tempering
1/2 tspmustard seeds
1 pinchhing

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Steps

prep 10 mins, cook 20 mins

1

For the Idli: Heat 1 tbsp of oil in a kadai and roast the sooji for 2-3minutes till it's fragrant but the colour should not change.
Add the salt and let it cool.
In a bowl, add the roasted sooji, curd, grated carrot and water mix well. Add the soda-bi-card and mix.
Leave it for 10 minutes to rise. In the meanwhile grease the idli mold and heat the water in a steamer.
After 10 minutes, transfer the batter to the mold and steam for 12-15 minutes or till idlis are done.
2

For the chutney
Add all the ingredients for the chutney to a grinder jar and grinder to a smooth paste using some water.
For the tempering, heat oil in a terming pan. Add the mustard seeds and hing.
Let it splutter. Add the tempering to the chutney
3

Serve hot and soft idlis with green coriander- coconut chutney.

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Swati @swati_17

on June 03, 2020 07:18

Chandigarh/ Gurgaon, India

Hi, I am Swati.Food has always been my eternal love.I had always been a foodie. So much so that one of my aunts used to say it’s a pleasure to serve you. I also started cooking at a very young age in my mother’s kitchen.As I grew, my love for food grew with me. However, I did not even realize when this passion of mine became comfortable in some corner of my heart and the race towards economic and social goals took over my entire time.I am a Human Resource executive in the Education Industry by profession.Now, after years of juggling between my work and my passion, I finally decided to take my passion to another level.Here will share with you my recipes some tradition and some noval.My blog/website: ediblelovebyswati.comInstagram: ediblelovebyswatiFacebook: ediblelovebyswati