Carrot Idli

Methods

• Take idli batter in a mixing bowl, add carrot puree, onions and green chillies and mix well.
• 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.
• Add this tempering to the batter mixture and mix well. Add salt and mix well.
• Grease dhokla moulds with a little oil. Heat sufficient water in a steamer.
• 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.
• 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.
• 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.
• The idli must be done. Open the lid of the steamer and take the stand out and set aside to cool down a little.
• You can cut the idlis into any shape you want with different shaped cookie cutters.
• Arrange the idlis on a serving platter and serve with a bowl of chutney. Garnish with carrot sticks and tomato flowers and serve.