Oats and carrot tastes amazing in Idli and the light orange colour makes breakfast so much fun. Isn't this really an amazing way to sneak in veggies in food?? specially when your kids are picky eaters.
My Son always removes carrots from his salads, curries or sambar. But this idli he just loved. He also went ahead and said to me that I should make idlis in many more colours!!! Which will be a new project for me to make different coloured idlis. I will keep you all posted if I do make some new experiments.
I used oats in powdered form and added semolina to give the idlis its texture. Put some finely grated carrots in the batter.
Chutney is a bit different with dried mint leaves( that I made at home) and dried mango (fresh mango pieces can also be added)
Bottom line is that I was successful in combining all the ingredients that sounds really weird to kids and put together a descent breakfast.
Try this out and do share your feedback friends.
Serves: 4 people
Prep time: 25 minutes
Cook time: 45 minutes
Tools: Steamer, mixer grinder
INGREDIENTS
1. Instant oats 1/2 cup
2. Fine semolina 1.5 cups
3. Carrots 2 medium sized
4. Curd 1/2 cup
5. Salt 2-3 tsp
6. Oil 2-4 tbsp
7. Eno fruit salt / Baking soda 3/4 tsp
8. Fresh coconut pieces 1/2 cup
9. Mango pieces fresh or dry 2 tbsp
10. Roasted gram dal/dalia 2 tbsp
11. Green chillies 3 nos.
13. Garlic cloves 2 pieces.
14. Coriander leaves 1/4 cup.
15. Mint leaves 4-5 (optional)
16. Mustard seeds 2 tsp
17. Asafoetida a pinch
18. Water as needed
9. After 20 minutes check the batter. It should be like a thick idli batter consistency. It should not be too loose or too thick.
11. Before moving to the next step. Keep the steamer on heat with 1 or 2 cups of water. Once the water starts to boil Follow the next step.
12. Divide batter into 3 different bowls. Steam one batch at a time. Take one part and add 1/4 teaspoon of eno and mix roughly. Act swiftly after this step of adding eno.
13. Grease the Idli trays with a drop of oil. Immediately pour 2 tablespoons of batter in each cavity. Place the trays inside the steamer pan.
14. Cover and cook for 15 minutes on medium flame.
15. Once done, remove the trays from the pan and let them cool for few minutes.
16. Using a sharp flat spoon, scoop out the idlis. Repeat same procedure with the remaining 2 batches of batter. Grease the idli cavities after removing each batch.
17. For making chutney, take a mixer grinder and add all the chopped chillies, coconut, coriander, dal, mango pieces, salt and mint leaves and blend to smooth paste. Remove in a bowl.
18. Prepare tempering, by heating 2 tbsp oil. Add mustard seeds and let them splutter, add asafoetida and pour for over the chutney.
1. Instant oats 1/2 cup
2. Fine semolina 1.5 cups
3. Carrots 2 medium sized
4. Curd 1/2 cup
5. Salt 2-3 tsp
6. Oil 2-4 tbsp
7. Eno fruit salt / Baking soda 3/4 tsp
8. Fresh coconut pieces 1/2 cup
9. Mango pieces fresh or dry 2 tbsp
10. Roasted gram dal/dalia 2 tbsp
11. Green chillies 3 nos.
13. Garlic cloves 2 pieces.
14. Coriander leaves 1/4 cup.
15. Mint leaves 4-5 (optional)
16. Mustard seeds 2 tsp
17. Asafoetida a pinch
18. Water as needed
METHOD
1. In a mixer jar take instant oats and grind to fine powder. Set aside.
1. In a mixer jar take instant oats and grind to fine powder. Set aside.
2. Cut open a coconut and remove the fruit. Cut into small pieces and use to make the chutney.
3. Wash peel and finely grate carrots and keep ready.
4. In a big bowl add semolina, salt and ground oats.
5. Add grated carrots to the bowl.
6. Also add in the curd and some water.
7. In a tadka pan add 2 tsp oil, heat it for few seconds and add mustard seeds. Add this to the bowl with carrot mixture.
8. Mix together and let stand for 20-25 minutes.
9. After 20 minutes check the batter. It should be like a thick idli batter consistency. It should not be too loose or too thick.
11. Before moving to the next step. Keep the steamer on heat with 1 or 2 cups of water. Once the water starts to boil Follow the next step.
12. Divide batter into 3 different bowls. Steam one batch at a time. Take one part and add 1/4 teaspoon of eno and mix roughly. Act swiftly after this step of adding eno.
13. Grease the Idli trays with a drop of oil. Immediately pour 2 tablespoons of batter in each cavity. Place the trays inside the steamer pan.
14. Cover and cook for 15 minutes on medium flame.
15. Once done, remove the trays from the pan and let them cool for few minutes.
16. Using a sharp flat spoon, scoop out the idlis. Repeat same procedure with the remaining 2 batches of batter. Grease the idli cavities after removing each batch.
17. For making chutney, take a mixer grinder and add all the chopped chillies, coconut, coriander, dal, mango pieces, salt and mint leaves and blend to smooth paste. Remove in a bowl.
18. Prepare tempering, by heating 2 tbsp oil. Add mustard seeds and let them splutter, add asafoetida and pour for over the chutney.
Thanks for visiting 😊
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