Carrot Idli Recipe

A healthy twist to our favorite breakfast- Idli adds tons of fiber, vitamin A and color. Serve with sambar or coconut chutney !

Nutritional info

  • 0.4 gm
    Protein
  • 0.9 gm
    Total Fat
  • 7.0 gm
    Carbohydrate
  • 42.1 kcal
    Energy
  • 2.4 mg
    Calcium
  • 0.1 mg
    Iron
  • 0.2 mg
    Vitamin C
  • 53.6 mcg
    Vitamin A
1/4 Cup(28.0 gm) Carrot(Grated)
1 Tbsp(13.0 gm) Rice
1 Tsp(4.0 gm) Urad Dal
1 Tsp(0.76 gm) Pudina(Chopped)
1/8 Tsp(0.56 gm) Salt
1/2 Tsp(2.0 ml) Oil
As Required(50.0 ml) Water
  • Soak 1 tbsp Rice and 1 tsp Urad Dal for 2 Hours and Grind with Water, add 1/8 tsp Salt and Ferment Overnight.

  • In a mixing bowl pour 1 cup batter, add 1/2 bowl grated carrot, 1 tsp chopped pudina and mix well.

  • Grease the idli mould with oil, pour a spoonful of batter in the mould and steam until the idlis are cooked.

  • Once the idlis are cooked, allow them to cool slightly, remove and transfer them to a serving platter.

  • Serve hot with coconut chutney.