Carrot Idli

Carrot Idli

Prep: 25 minutes

Cook: 25 minutes

Method: Easy

Course: Snack

Type: American

Carrots add not only a lovely colour but also plenty of essential nutrients


  • Carrot puree 1 cup
  • Readymade idli batter 2 cups
  • Medium onions, finely chopped 2
  • Green chillies, chopped to taste
  • Oil 1 tbsp + to grease
  • Mustard seeds ½ tsp
  • Split skinless black gram (dhuli urad dal) ½ tsp
  • Split Bengal gram (chana dal) 1 tsp
  • Curry leaves 5 to 6
  • Salt to taste
  • Carrot sticks to garnish
  • Tomato flowers to garnish
  • Chutney
  • Fresh coconut, scraped ½ cup
  • Split Bengal gram (chana dal) 1 tsp
  • Green chilli, chopped 1
  • Oil 1 tbsp
  • Musrard seeds 1 tsp
  • Curry leaves 5 to 6
  • Dried red chilli, broken 1


  • Take idli batter in a mixing bowl, add carrot puree, onions and green chillies and mix well.
  • Heat oil in a non-stick pan, add mustard seeds, split black gram, split Bengal gram and curry leaves and saute till the grams turn a light brown.
  • Add this tempering to the batter mixture and mix well. Add salt and mix well.
  • Grease dhokla moulds with a little oil. Heat sufficient water in a steamer.
  • Half fill the dhokla moulds with the idli batter. Attach the moulds to the stand, keep the stand in the steamer and steam for 15 minutes or till done.
  • Meanwhile to make chutney, put coconut in a blender jar, add split Bengal gram, green chilli and a little water and blend it to a fine chutney. Transfer the chutney into a bowl and salt.
  • Heat oil in the same non-stick pan, add mustard seeds, curry leaves and red chilli and saute till the seeds splutter. Add the tempering to the chutney and mix well.
  • The idli must be done. Open the lid of the steamer and take the stand out and set aside to cool down a little.
  • You can cut the idlis into any shape you want with different shaped cookie cutters.
  • Arrange the idlis on a serving platter and serve with a bowl of chutney. Garnish with carrot sticks and tomato flowers and serve.