Ingredients to Cook Carrot Idli with coriander coconut chutney Delicious

Carrot Idli with coriander coconut chutney.

Carrot Idli with coriander coconut chutney Food preparation Carrot Idli with coriander coconut chutney is a fun point, in addition it comes to be extra special value if you cook it yourself. By utilizing the complying with 18 components, you can start cooking 3 steps. observe the complying with area for you to begin cooking immediately.

Ingredients of Carrot Idli with coriander coconut chutney

  1. You need For Idli.
  2. Give 1 for cup: sooji/rawa/semolina.
  3. Require 1 cup: curd.
  4. It’s 1/2 of cup: water.
  5. Need 1 – carrot, grated.
  6. It’s 1 – tsp: salt or less.
  7. Provide 1/2 for tsp: baking soda.
  8. Provide For the coconut chutney.
  9. Need 3/4 cup – Desiccated coconut.
  10. Need 1 cup Coriander leaves.
  11. Prepare 10-12 of Curry leaves.
  12. Provide 1 inch for ginger peeled and roughly chopped.
  13. Need 1-2 of Green chilli(optional).
  14. Prepare 1/2 tsp salt or to taste.
  15. You need 1 tbsp of oil.
  16. You need Tempering.
  17. Give 1/2 tsp of mustard seeds.
  18. Provide 1 pinch for hing.

Carrot Idli with coriander coconut chutney how to cook

  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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