Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, carrot idli with coriander coconut chutney. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Carrot Idli with coriander coconut chutney is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Carrot Idli with coriander coconut chutney is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook carrot idli with coriander coconut chutney using 18 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Carrot Idli with coriander coconut chutney:

1. Get For Idli
2. Take 1 cup: sooji/rawa/semolina
3. Make ready 1 cup: curd
4. Take 1/2 cup: water
5. Prepare 1 carrot, grated
6. Prepare 1 tsp: salt or less
7. Make ready 1/2 tsp: baking soda
8. Make ready For the coconut chutney
9. Make ready 3/4 cup Desiccated coconut
10. Prepare 1 cup Coriander leaves
11. Take 10-12 Curry leaves
12. Make ready 1 inch ginger peeled and roughly chopped
13. Prepare 1-2 Green chilli(optional)
14. Prepare 1/2 tsp salt or to taste
15. Make ready 1 tbsp oil
16. Prepare Tempering
17. Take 1/2 tsp mustard seeds
18. Get 1 pinch hing

Instructions to make Carrot Idli with coriander coconut chutney:

1. For the Idli: Heat 1 tbsp of oil in a kadai and roast the sooji for 2-3minutes till it's fragrant but the colour should not change. - Add the salt and let it cool. - In a bowl, add the roasted sooji, curd, grated carrot and water mix well. Add the soda-bi-card and mix. - Leave it for 10 minutes to rise. In the meanwhile grease the idli mold and heat the water in a steamer. - After 10 minutes, transfer the batter to the mold and steam for 12-15 minutes or till idlis are done.
2. For the chutney - Add all the ingredients for the chutney to a grinder jar and grinder to a smooth paste using some water. - For the tempering, heat oil in a terming pan. Add the mustard seeds and hing. - Let it splutter. Add the tempering to the chutney
3. Serve hot and soft idlis with green coriander- coconut chutney.

So that’s going to wrap this up with this special food carrot idli with coriander coconut chutney recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!