Oats & Carrot Instant Idli | Coriander Mint Chutney

Name: Oats & Carrot Instant Idli | Coriander Mint Chutney
Total time: 2400 s
Yield: 5 servings
Cuisine: American
Ingredients: 1/2 cup quick cooking oats; 11/2 cups fine semolina /barik sooji; 2 medium sized carrots; 1/4 cup thick part of curd; 3/4 cup Around liquid part of curd / water; 1 teaspoon salt or as per choice; 3/4 teaspoon eno fruit salt; 1-2 tablespoons Around of oil; 1/2 teaspoon mustard seeds; 1/2 cup chopped fresh coconut; 2 tablespoons roasted gram dal/dalia; 3 green chillies; pieces Dry or fresh mango; 2-3 cloves garlic; 1/4 cup roughly chopped coriander leaves; 1/4 teaspoon salt or as per choice; 4-6 dried or fresh mint leaves; 1 tablespoon oil; 1/2 teaspoon mustard seeds

PV Iyer @pviyer79

Nagpur

#kidstiffin
Oats and carrot tastes amazing in Idli and the light yellowish orange colour makes the kids tiffin so interesting.

PV Iyer @pviyer79

Nagpur

#kidstiffin
Oats and carrot tastes amazing in Idli and the light yellowish orange colour makes the kids tiffin so interesting.

Saved

Ingredients

40 minutes

5 servings

Idli batter
1/2 cupquick cooking oats
11/2 cupsfine semolina /barik sooji
2medium sized carrots
1/4 cupthick part of curd
3/4 cupAround liquid part of curd / water
1 teaspoonsalt or as per choice
3/4 teaspooneno fruit salt
1-2 tablespoonsAround of oil
1/2 teaspoonmustard seeds
Chutney
1/2 cupchopped fresh coconut
2 tablespoonsroasted gram dal/dalia
3green chillies
piecesDry or fresh mango
2-3 clovesgarlic
1/4 cuproughly chopped coriander leaves
1/4 teaspoonsalt or as per choice
4-6dried or fresh mint leaves
1 tablespoonoil
1/2 teaspoonmustard seeds

Saved

Steps

40 minutes

1

In a big bowl add semolina, salt and ground oats
2

Wash peel and finely grate carrots.
3

Add it to the mixture along with beaten thick part of curd.
4

In a tadka pan add oil, heat and add mustard seeds. Add this to the bowl.
5

Mix together and leave aside for 20-25 minutes.
6

After sometime add the watery part of curd and mix the batter. It should not be too loose or too thick. Just pouring consistency.
7

Add water in the Idli pan and heat to prepare steam.
8

Divide batter into 3 parts. Take one part and add 1/4 teaspoon of eno and mix.
9

Grease the Idli trays with a drop of oil. Immediately pour 2 tablespoons of batter in each cavity in the plates. Place the trays inside the pan.
10

Cover and cook for 12-15 minutes on medium flame.
11

Once done, remove the trays and let them cool for 2 minutes. Then scoop out idlis with a sharp spoon. Repeat same procedure with the remaining batter.
12

Was and add all the chopped chillies, coconut, coriander, dal, dry mango pieces, salt and mint leaves into a mixer and blend to smooth paste
13

Prepare tadka and add to the chutney. Pack this tasty and healthy meals in your kids lunchbox.