Carrot Idli

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