Red Carrot Idli

Red Carrot Idli is a nutritious twist on the traditional South Indian idli, incorporating the vibrant flavor and health benefits of red carrots. This dish is a great choice for a wholesome breakfast or snack, offering a soft and fluffy texture that pairs perfectly with coconut chutney or sambar. The addition of grated carrots not only adds a touch of sweetness but also boosts the nutritional value of the idlis.

For a Serving Size of Two:

Ingredients:

• 60 grams rice
• 30 grams urad dal
• 60 grams grated carrot
• 30 grams onion (finely chopped)
• 30 ml plain curd
• Salt as per taste
• 2 teaspoons oil

Procedure:

• Wash the rice and dal separately. Soak them, in enough water overnight.
• Drain the rice and with little water, blend them to a coarse paste in the mixer.
• Drain the dal and again add water little by little, blend it to a fine paste. While the rice paste is coarse, the lentil paste is very fine. Grind it till there are bubbles in the paste.
• Then add curd to it and add water to adjust the consistency.
• Then add in salt. This batter should be of thick consistency. Keep the batter in a warm place for 8-10 hours (or overnight). The batter will rise and become sour.
• Once the batter is fermented and add grated carrot and onion.
• Gently mix the batter once. Don’t mix it vigorously or too often as it would remove all the air in the batter. Rub a little oil on each of the idli moulds.
• Fill in the batter in each mould. Place the idli stand in the steamer and steam on for 15-20 minutes.
• Remove the steamer from heat and let it stand for 5 minutes. Open and remove the idlis from the mould with a knife.
• Serve hot with coconut chutney or sambar.

Nutritional Benefits:

Nutritional Information:

• Calories: 443 kcal
• Protein: 13.5 g
• Carbohydrates: 70.9 g
• Fat: 13.2 g