Healthy Carrot & Chia Seed Idli: A Nutrient-Packed South Indian Breakfast
40 minutes
993 reads
About Healthy Carrot & Chia Seed Idli: A Nutrient-Packed South Indian Breakfast
Craving a healthy and flavorful twist on a classic? These vibrant Carrot & Chia Seed Idli are a delightful South Indian-inspired treat that's as nutritious as it is delicious. Imagine fluffy, soft idli infused with the bright sweetness of carrot and the satisfying crunch of chia seeds.Made with convenient ready-to-use Idli/Dosa batter, this recipe is quick and easy, perfect for a wholesome breakfast, lunch, or even a quick snack. The added carrot not only boosts the nutritional value but also lends a beautiful golden hue and a subtle sweetness that everyone will love.Whether you're a health-conscious foodie or catering to picky eaters, these Carrot & Chia Seed Idli are a guaranteed crowd-pleaser.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Idli Batter
- 1/2 packet Idli/Dosa Batter 500g, or f2f white
Carrot Mixture
- 150 ml Carrot Juice fresh
- 3 tbsp Carrot use leftover carrots from cold-pressed juicer, grated, if available
- 2 tsp Chia Seeds plus extra for garnishing
Dry Ingredients
- 2 tbsp Ragi Flour
- 1/2 tsp Chili Powder
- 1 1/2 tsp Salt or to taste
Other
- Oil for greasing
Instructions
- Lightly grease the idli plates with oil. This prevents the idli from sticking.
- In a large bowl, combine the Idli/Dosa batter, fresh carrot juice, grated carrot, chia seeds, ragi flour, chili powder, and salt. The batter should be well combined but not overmixed.
- Fill the greased idli molds about three-quarters full. Sprinkle a few extra grated carrots and chia seeds on top for added texture and visual appeal.
- Pour enough water into the idli steamer or pressure cooker and bring it to a rolling boil. Once boiling, carefully place the filled idli plates in the steamer.
- Steam the idli for 10-15 minutes over medium heat. To check for doneness, insert a toothpick into the center of an idli. If it comes out clean, the idli are cooked through. If not, steam for another 3-5 minutes.
- Once cooked, carefully remove the idli plates from the steamer and let them cool slightly before gently removing the idli from the molds. Serve hot with your favorite chutney or curry.
Recipe Notes
Good To Know
- Lightly toast the chia seeds in a dry pan for 1-2 minutes before mixing them into the batter to enhance their nutty aroma and prevent clumping.
- For a sweeter idli with a lovely pink hue, grate in a small amount of beetroot along with the carrot.
- Sprinkle a few pumpkin or sunflower seeds on top of each idli before steaming for added crunch and nutrition.
Expert Tips
- Soaking the lentils and rice separately before grinding ensures a smoother batter and lighter idlis.
- Fermentation time can vary depending on the temperature. In warmer climates, the batter may ferment faster.
- For a savory variation, temper mustard seeds and curry leaves in oil and add them to the batter before steaming.
Storage Instructions
- These idlis freeze well. Let them cool completely, then store in a sealed container for up to two weeks.
- Steam or microwave briefly before serving to restore softness.
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Recipe Nutrition
Calories: 174kcalCarbohydrates: 6gProtein: 1gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 1140mgFiber: 2gSugar: 3g
Soumya Gopi
Articles: 6
6 Comments
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This looks incredible! Thank you.
This looks divine! Can’t wait to make it.
This is a fantastic recipe! Thanks for sharing.
Super recipe again, Soumya
Like the idea of adding chia seeds on idli. I face one problem when I make vegetables idli by using beetroot or carrot. They are never fluffy. Any tip for that?
Looks so delectable! Thanks for posting.