Tri-Colour Idli With Unique Carrot Chutney
About Tri-Colour Idli With Unique Carrot Chutney
Although Idli chutney are popular food of South India,,,, they have become a favourite breakfast for the whole country (hence came up with the idea of colouring it in tri colour).
Street food are believed to be unhealthy food,,,,, but not this one. These are made with almost no spices and very little oil. Any street food lane is incomplete without a handcart of these, 'Idlis'.
Idli's on street are made with semolina so i too used the same. Also because semolina is much lighter, easier to digest and can be prepared instantly (without waiting and prior planning, then soaking and fermenting)
I added carrot puree for orange colour and mint-corriander paste for green colour. My both kids very excited to see them. My elder one took all the clicks for me (she was that happy). Tatse was superb.
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Recipe Time & More
Ingredients
- 2 cup Semolina (or idlis for idlis)
- 2 cup Thick Curd
- 2 Carrot
- 2 tbsp Mint
- 1/2 cup Corriander Leaves (corriander)
- 1-2 tsp Salt (or as per taste)
- 11/2 tsp Baking Soda (approx, divided)
- 1-2 tsp Oil
- to Decorate (or cashews some cashews)
- 2 Carrot (grated, or carrot for carrot chutney)
- 2 Tomato
- 3 Green Chillies
- 1/2 tsp Tamarind (or sauce or u sweetened sauce)
- 2 tbsp Roasted Peanuts (black or roasted)
- 3 leaves Tempering (chopped, or curry for curry)
- 1 tsp Oil
- 1 tsp Mustard Seed
- Pinch Of Aesofotida (of aesofotida)
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Instructions
- Method; In a large bowl mix semolina and curd and let it sit for 30 minutes.
- Till the batter gets ready let's prepare chutney.
- Heat Oil in a pan add chillies and fry, add tomatoes and roast till they are cooked and soft and gratef carrots and sauté.
- Add tamarind plus roasted gram, Switch off flame. Add salt and grind into paste.
- Prepare tempering and add to the paste. (Heat Oil add mustard seeds. Let it splitter, add hing and chopped curry leaves) our tangy carrot chutney is ready
- Check with the idli batter. Add oil and little water and mix into a thick batter.
- Grind mint and corriander leaves finely.
- Grind carrots finely.
- Divide batter in 3 bowls. 3/4 cup for carrot flavour and 1/2 cup for mint-corriander.
- Grease idli trays. Preheat pan with water.
- Add baking soda to batter just before starting to steam. 3/4 teaspoon for white batter, 1/2 teaspoon for carrot batter and 1/4 teaspoon for green batter
- I am giving approx measurement as I always eyeball it according to the quantity of batter.Cool on wire rack. Frost if you like.
- Pour 2 teaspoons of white batter and spread. Add 1 teaspoon of orange batter and spread. Lastly add the green batter.
- Decorate with cashews. Prepare all the trays this way. Keep the trays in the pan, cover and cook for 12-15 minutes.
- After 12 minutes check the idli's, they will look cooked and it will be firm when touched.
- Remove the trays from the pan and let them cool for few minutes.
- Scoop the idli's out from the trays. Use a sharp spoon dipped in cold water each time you scoop one idli out. this way the idlis will come out perfectly without sticking to the tray.
Recipe Notes
Tried this recipe?Mention @plattershare or tag #plattershare!
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Pv Iyer
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I’m thrilled to try this recipe!
What a flavorful dish! Thanks for sharing.
Awesome
Yummy recipe
Looks so good! Can’t wait to try it.
Great recipe! I’m eager to try it.