Carrot Idly is a healthy and colorful twist on the traditional South Indian idli, where grated carrots are added to the idli batter. It's a great way to include vegetables in your meal, especially for kids, and adds a slightly sweet and earthy flavor to the soft idlis.
Ingredients:
1 cup idli rice (or parboiled rice)
1/2 cup urad dal (split black gram)
1/4 tsp fenugreek seeds
1 cup grated carrots
Salt to taste
Water (for soaking, grinding, and steaming)
Oil or ghee for greasing the idli molds
Alternatively, you can use store-bought idli batter.
Instructions:
1. Soak and Grind:
Soak the idli rice and urad dal (with fenugreek seeds) separately for 4-6 hours.
Drain the soaked water and grind the urad dal into a smooth paste, adding water as needed.
Grind the rice to a coarse batter.
Combine both batters in a large bowl, add salt, and mix well. Let the batter ferment overnight or for 8-12 hours.
2. Prepare the Carrot Mixture:
Once the batter is fermented, fold in the grated carrots.
Gently mix the batter without deflating it too much.
3. Prepare the Steamer:
Grease the idli molds with oil or ghee. Heat water in an idli steamer or large pot.
4. Steam the Idlis:
Pour the carrot-infused batter into the greased molds. Steam for 10-12 minutes on medium heat until the idlis are cooked through. Check with a toothpick; if it comes out clean, the idlis are ready.
5. Serve:
Once done, let the idlis cool slightly before removing them from the molds.
Serve hot Carrot Idlis with coconut chutney, tomato chutney, or sambar.
Tips:
You can also sauté the grated carrots for a couple of minutes before adding them to the batter for an extra flavor boost.
For a more nutritious version, add finely chopped spinach or grated beetroot along with the carrots.
Carrot idli pairs well with a spicy tomato chutney or coconut chutney to balance the natural sweetness of the carrots.
This variation of idli is a tasty and nutritious way to incorporate more vegetables into your meals while maintaining the soft and fluffy texture of traditional idlis.