Carrot Coconut Idli
These soft, fluffy idlis get a lovely color and subtle sweetness from carrots, balanced with the delicate flavor of coconut. They're a comforting breakfast.
Ingredients
- 2 cups idli rice
- 0.75 cup urad dal
- 0.5 teaspoon fenugreek seeds
- 1.5 cups grated carrots
- 0.5 cup grated fresh coconut
- 1 teaspoon salt
- Water as needed for grinding and batter consistency
- 0.25 teaspoon cooking oil for greasing idli molds
- 0.5 cup Coconut Chutney for serving
- 0.5 cup Sambar for serving
Instructions
- Wash 2 cups idli rice, 0.75 cup urad dal, and 0.5 teaspoon fenugreek seeds together thoroughly under running water until the water runs clear. Soak them in 4 cups of fresh water in a large bowl for at least 6 hours, or preferably overnight.
- After soaking, drain the water completely from the rice and dal mixture. Transfer the soaked mixture to a wet grinder or a high-speed blender. Add 1 cup of fresh water gradually while grinding to form a very smooth, fine batter. The batter should be light and fluffy. This process might take 20-30 minutes in a wet grinder or 5-7 minutes in a high-speed blender.
- Transfer the ground batter to a large bowl. Add 1 teaspoon salt, 1.5 cups grated carrots, and 0.5 cup grated fresh coconut. Mix everything well with your hands. Using your hands helps to introduce air into the batter, which aids fermentation.
- Cover the bowl with a lid and let the batter ferment in a warm place for 8-12 hours, or until it has doubled in volume and has a slightly sour aroma. The fermentation time can vary based on the room temperature.
- Once the batter has fermented, gently stir it without deflating too much air. If the batter is too thick, add a tablespoon or two of water to adjust the consistency; it should be pourable but not watery.
- Heat water in an idli steamer or pressure cooker (without the weight/vent cap) until it starts boiling. Grease the idli molds with 0.25 teaspoon cooking oil.
- Pour the batter into the greased idli molds, filling each about three-quarters full.
- Carefully place the filled idli molds into the hot steamer. Cover and steam for 10-12 minutes over medium-high heat. The idlis are cooked when a toothpick inserted into the center comes out clean.
- Remove the idli molds from the steamer and let them cool for 2-3 minutes before demolding. This makes it easier to remove the idlis without them sticking.
- Serve the soft, warm Carrot Coconut Idlis immediately. Garnish with a small sprig of fresh curry leaves on each idli and serve with 0.5 cup Coconut Chutney and 0.5 cup Sambar on the side.