15 minsA healthy twist to our favorite breakfast- Idli adds tons of fiber, vitamin A and color. Serve with sambar or coconut chutney !
Nutritional info
- Ingredients
- Step-by-step
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
To prepare the batter, take 2 tbsp rice and 2 tsp urad dal, soak for 2 hours, grind it to a paste and then keep it overnight allowing it to ferment.
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.
