Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, carrot idli with coriander coconut chutney. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Carrot Idli with coriander coconut chutney is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Carrot Idli with coriander coconut chutney is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have carrot idli with coriander coconut chutney using 18 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Carrot Idli with coriander coconut chutney:
- Prepare For Idli
- Prepare 1 cup: sooji/rawa/semolina
- Make ready 1 cup: curd
- Make ready 1/2 cup: water
- Make ready 1 carrot, grated
- Get 1 tsp: salt or less
- Get 1/2 tsp: baking soda
- Make ready For the coconut chutney
- Prepare 3/4 cup Desiccated coconut
- Make ready 1 cup Coriander leaves
- Take 10-12 Curry leaves
- Get 1 inch ginger peeled and roughly chopped
- Get 1-2 Green chilli(optional)
- Make ready 1/2 tsp salt or to taste
- Make ready 1 tbsp oil
- Take Tempering
- Prepare 1/2 tsp mustard seeds
- Get 1 pinch hing
Instructions to make Carrot Idli with coriander coconut chutney:
- 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.
- 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
- Serve hot and soft idlis with green coriander- coconut chutney.
So that is going to wrap it up for this special food carrot idli with coriander coconut chutney recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
