Carrot Idli with coriander coconut chutney
Carrot Idli with coriander coconut chutney

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, carrot idli with coriander coconut chutney. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Carrot Idli with coriander coconut chutney is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Carrot Idli with coriander coconut chutney is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have carrot idli with coriander coconut chutney using 18 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Carrot Idli with coriander coconut chutney:
  1. Take For Idli
  2. Make ready 1 cup: sooji/rawa/semolina
  3. Prepare 1 cup: curd
  4. Prepare 1/2 cup: water
  5. Prepare 1 carrot, grated
  6. Take 1 tsp: salt or less
  7. Take 1/2 tsp: baking soda
  8. Take For the coconut chutney
  9. Take 3/4 cup Desiccated coconut
  10. Get 1 cup Coriander leaves
  11. Prepare 10-12 Curry leaves
  12. Make ready 1 inch ginger peeled and roughly chopped
  13. Get 1-2 Green chilli(optional)
  14. Get 1/2 tsp salt or to taste
  15. Get 1 tbsp oil
  16. Take Tempering
  17. Prepare 1/2 tsp mustard seeds
  18. Take 1 pinch hing
Steps to make Carrot Idli with coriander coconut chutney:
  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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