Idli Recipe- Carrot Idli- Indian Breakfast Recipes- Kids Special Idli, carrot idli is a nutritious variation to the South Indian staple idlis. The idli batter is mixed up with minced carrots and spices. The detailed recipe with step by step cooking pictures follows. ( Scroll down for chutney recipe too)
Idli is a South- Indian traditional breakfast delicacy, made with soaked raw rice, urad dal, then grinded to a smooth batter and left to ferment for 7-8 hours. Then steamed in a idli pot until cooked. I used to make super soft idli using a mixer- grinder.
The wholesome and tasty breakfast too for kids. If your kids are bored of having regular idlis, try these flavorful, colorful carrot idlis. In this same recipe you can try out with different kinds of vegetables for a change. Always kids like variety taste, apart from providing nutrition and variety, idli is packed with flavor and visual appeal. So you can make them happy too.
I served the Idli along with a coconut chutney, its my kids favorite. If you want you can serve it with sambar too. It can be eaten as is and doesn’t need any chutney to go with.
How to Make Idli Recipe- Carrot Idli- Indian Breakfast Recipes- Kids Special Idli
Soak rice, urad dal and fenugreek seeds atleast for 3 hours. Clean it well and grind in a Mixer or grinder, along with cooked rice and salt. Do not add too much water while grinding, just add to just cover it.Ground it to a smooth consistency and keep it rest for 8 hours for fermenting. So idli batter is ready, If you can prepare idli too. Lets see now how to make carrot idli now.
Add in the soaked semolina ( soaked for 2 hours) and combine well.
Grind the carrot in a mixer without adding water. Transfer the minced carrot to the idli batter and mix well.
Add ghee along with the batter and combine well. ( optional)
Heat 1 tbsp oil in a pan. When oil is hot add mutard seeds and cumin seeds, when started to splutter add in green chillies, ginger, curry leaves and hing powder too, off the flame.
When the seasoning is fried nice aroma will come, transfer this seasoning to the idly batter and mix well till combined. Adjust salt at this level.
Now apply oil or ghee to the idli moulds and pour a ladle of idli batter in each moulds.
Steam covered for about 15 minutes. Turn off the heat and remove the lid after 5 minutes. Remove each idli carefully with a spoon and serve warm.
For chutney, in a blender grind coconut along with chana dal, shallots, green chillies, small piece ginger and salt to a fine paste. Heat a pan with coconut oil add mustard seeds, dry red chillies and curry leaves combine well and transfer this ground chutney to the tempering, mix well. Off the flame and serve along with idli.
Enjoy!! Happy Cooking.