CARROT IDLI

BASIC IDLI BATTER:

Urad dal	1 cup
Idli Rawa	2 cups
Rice flakes	1/8th cup
Salt	to taste
Water

• Wash and soak Urad dal, rice flakes and Idli rawa separately for 4-6hrs.
• In a mixer jar or grinder put washed urad dal, rice flakes and grind into fine paste by adding water till soft and fluffy.
• Wash rava and take hand full of rawa and squeeze as much you can. Combine both rawa and batter and mix well by adding salt to taste.
• Cover and keep the batter in a warm place overnight to let the idli batter ferment.
• Now batter is ready for making idli's.

CARROT IDLI:

Idli batter	1.5cups
Carrot grated	1/2cup
Coconut grated	1/4th cup
Fresh Peas	2tbsp
Coriander	2 tbsp chopped
Ghee	1tbsp
Mustard's	1/4th tsp
Cumin seeds(	1/4th tsp
Urad dal	1/2tsp
Red chilly	1 (break into tiny pcs)
Green chillies (optional)	1 tsp (chopped)
Salt	to taste

• In a bowl, mix carrot, coconut, peas, coriander and salt.
• Heat ghee, prepare tempering (urad dal, cumin seeds, mustard's, red chilly) and pour on carrot mixture. Mix well.
• To this add Idli batter and mix well.

 

• Grease ghee/oil to idli plates moulds and fill each of them with 3/4th full of batter.
• Cook idli's on steam for 15-20mins on medium flame. Off the flame and allow it to cool done.
• Pull the idli's with help of spoon.
• Serve with chutney.

CHUTNEY'S RECIPE:

 Allam chutney :

• http://paddusrecipehouse.blogspot.com/2010/04/allam-chutney.html

Gram dal chutney : 

• http://paddusrecipehouse.blogspot.com/2010/04/gram-dal-chutney.html