Tri-Colour Idli With Unique Carrot Chutney

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
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.
Notes
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Awesome
Yummy recipe