CARROT IDLI

INGREDIENTS

• 2 carrots,pureed(gajar)
• 3 cups idli batter
• 2 onions, finely chopped,( pyaaz)
• 1 Green chilli, finely chopped(Hari Mirch)
• 1 ½ tsp mustard seeds,(Sarson/ rai)
• 1 tsp split black lentil, (Dal urad)
• 1 tbsp Bengal gram, (dal chana
• 10 curry leaves,( kadi patte)
• 1 tbsp oil,(Tel )
• Salt to taste, (Namak)

COCONUT CHUTNEY

• 1 tbsp oil,(Tel )
• ½ cup coconut, grated( nariyal)
• 1 tbsp Bengal gram, (dal chana)
• 1 Green chilli, finely chopped(Hari Mirch)
• Salt to taste, (Namak)
• 1 red chilli, dried, (sookhi laal mirch)
• 1 tsp mustard seeds,(Sarson/ rai)
• 5-6curry leaves,( kadi patte)

PREPARATION METHOD

• Add the carrot puree,chopped onions and 01 chopped green chilli to into the idli batter and mix well.
• Take 1 tbsp oil in a frying pan, once the oil is hot add 1-½ tsp mustard seeds, 1 tsp urad dal and 1 tbsp chana dal into it.
• Add 10 curry leaves to it and cook on slow fire. After the dals are cooked,remove from the fire and add the tempering into the batter and mix well. Add salt and mix again.
• Now pour the batter into the steamer trays and cook for 15 mins. Make sure the batter fills up only half of the steamer tray depth.
• Once the idlis are ready,allow them to cool down a bit and then cut them into small pieces.
• Arrange them in a serving plate and serve with coconut chutney.
• To make coconut chutney grind the grated coconut, 1 tbsp chana dal, 1 green chilli, and salt to taste in a blender and mix well.Remove in a bowl.
• Take a tempering pan and heat a little oil, add remaining mustard seeds, curry leaves and 1 dried red chilli and when they crackle ,add this tempering into the coconut chutney.

Serving Suggestions

• Serve the carrot idlies with the coconut chutney.