Name: Tri-Colour Idli With Unique Carrot Chutney
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: For Idlis; 2 cups semolina; 2 cups thick curd; 2 small carrots; 2 tablespoon mint leaves; 1/2 cup corriander leaves; Salt; 11/2 tsp baking soda (approx, divided); 1-2 tsp oil; Some Cashews to decorate; For Carrot Chutney; 2 small carrots (grated); 2 small tomatoes; 3 green chillies; 1/2 teaspoon tamarind pieces or u sweetened sauce; 2 tablespoons roasted black gram or roasted peanuts; For tempering; 3 curry leaves (chopped); 1 teaspoon Oil; 1 teaspoon mustard seed; Pinch of aesofotida

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Recipes

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.

Prep Time 30

Cook Time 15

Total Time 45

Served AsBreakfast, Brunch, Lunch, Snacks

CuisineBreakfast, Brunch, Fusion, Indian, Soul Food

Servings

Ingredients

Instructions

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Method; In a large bowl mix semolina and curd and let it sit for 30 minutes.
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Till the batter gets ready let's prepare chutney.
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Heat Oil in a pan add chillies and fry, add tomatoes and roast till they are cooked and soft and gratef carrots and sautÃ©.
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Add tamarind plus roasted gram, Switch off flame. Add salt and grind into paste.
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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
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Check with the idli batter. Add oil and little water and mix into a thick batter.
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Grind mint and corriander leaves finely.
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Grind carrots finely.
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Divide batter in 3 bowls. 3/4 cup for carrot flavour and 1/2 cup for mint-corriander.
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Grease idli trays. Preheat pan with water.
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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
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I am giving approx measurement as I always eyeball it according to the quantity of batter.Cool on wire rack. Frost if you like.
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Pour 2 teaspoons of white batter and spread. Add 1 teaspoon of orange batter and spread. Lastly add the green batter.
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Decorate with cashews. Prepare all the trays this way. Keep the trays in the pan, cover and cook for 12-15 minutes.
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After 12 minutes check the idli's, they will look cooked and it will be firm when touched.
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Remove the trays from the pan and let them cool for few minutes.
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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.