Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, carrot idli with coriander coconut chutney. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Carrot Idli with coriander coconut chutney is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Carrot Idli with coriander coconut chutney is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook carrot idli with coriander coconut chutney using 18 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Carrot Idli with coriander coconut chutney:
- Prepare For Idli
- Make ready 1 cup: sooji/rawa/semolina
- Get 1 cup: curd
- Take 1/2 cup: water
- Get 1 carrot, grated
- Make ready 1 tsp: salt or less
- Make ready 1/2 tsp: baking soda
- Make ready For the coconut chutney
- Make ready 3/4 cup Desiccated coconut
- Prepare 1 cup Coriander leaves
- Make ready 10-12 Curry leaves
- Take 1 inch ginger peeled and roughly chopped
- Get 1-2 Green chilli(optional)
- Take 1/2 tsp salt or to taste
- Get 1 tbsp oil
- Prepare Tempering
- Make ready 1/2 tsp mustard seeds
- Get 1 pinch hing
Steps 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’s going to wrap this up for this exceptional food carrot idli with coriander coconut chutney recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
