Carrot Idli

About Carrot Idli

Ingredients

• Carrot puree 1 cup
• Readymade idli batter 2 cups
• Medium onions, finely chopped 2
• Green chillies, chopped to taste
• Oil 1 tbsp + to grease
• Mustard seeds ½ tsp
• Split skinless black gram (dhuli urad dal) ½ tsp
• Split Bengal gram (chana dal) 1 tsp
• Curry leaves 5 to 6
• Salt to taste
• Carrot sticks to garnish
• Tomato flowers to garnish
• Chutney
• Fresh coconut, scraped ½ cup
• Split Bengal gram (chana dal) 1 tsp
• Green chilli, chopped 1
• Oil 1 tbsp
• Musrard seeds 1 tsp
• Curry leaves 5 to 6
• Dried red chilli, broken 1

How to Make Carrot Idli (Stepwise Photos)

Method

1. Take idli batter in a mixing bowl, add carrot puree, onions and green chillies and mix well.
2. Heat oil in a non-stick pan, add mustard seeds, split black gram, split Bengal gram and curry leaves and saute till the grams turn a light brown.
3. Add this tempering to the batter mixture and mix well. Add salt and mix well.
4. Grease dhokla moulds with a little oil. Heat sufficient water in a steamer.
5. Half fill the dhokla moulds with the idli batter. Attach the moulds to the stand, keep the stand in the steamer and steam for 15 minutes or till done.
6. Meanwhile to make chutney, put coconut in a blender jar, add split Bengal gram, green chilli and a little water and blend it to a fine chutney. Transfer the chutney into a bowl and salt.
7. Heat oil in the same non-stick pan, add mustard seeds, curry leaves and red chilli and saute till the seeds splutter. Add the tempering to the chutney and mix well.
8. The idli must be done. Open the lid of the steamer and take the stand out and set aside to cool down a little.
9. You can cut the idlis into any shape you want with different shaped cookie cutters.
10. Arrange the idlis on a serving platter and serve with a bowl of chutney. Garnish with carrot sticks and tomato flowers and serve.

Additional Tips and Tricks

About chef

Chef Jasmine Dsouza

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps