How to Make Tasty Carrot Idli with coriander coconut chutney

Carrot Idli with coriander coconut chutney.

You can cook Carrot Idli with coriander coconut chutney using 18 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Carrot Idli with coriander coconut chutney

1. Prepare of For Idli.
2. It's 1 of cup: sooji/rawa/semolina.
3. You need 1 of cup: curd.
4. Prepare 1/2 of cup: water.
5. It's 1 of carrot, grated.
6. You need 1 of tsp: salt or less.
7. It's 1/2 of tsp: baking soda.
8. You need of For the coconut chutney.
9. You need 3/4 cup of Desiccated coconut.
10. It's 1 cup of Coriander leaves.
11. You need 10-12 of Curry leaves.
12. It's 1 inch of ginger peeled and roughly chopped.
13. You need 1-2 of Green chilli(optional).
14. It's 1/2 tsp of salt or to taste.
15. You need 1 tbsp of oil.
16. It's of Tempering.
17. It's 1/2 tsp of mustard seeds.
18. It's 1 pinch of hing.

Carrot Idli with coriander coconut chutney instructions

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..