Share
It has been rather difficult for me to accept carrots in savoury preparations. I have grown up in an Indian household, where a 'good carrot' is characterised by its ‘inherent sweetness’. While it's true the orange, hybrid ones are available throughout the year, but waiting for winter just so we could stock our pantry with desi gajar or the deep-red carrots is something only Indians can understand. These are the carrots that are shredded in bulk to make the iconic gajar ka halwa, carrots cooked with milk, nutmeg, cardamom and sugar for a soul-satisfying halwa can make anyone grin from ear to ear, and I am no different. But when the same carrots are used to make Gajar-Matar ki sabzi, I tend to run in the opposite direction. But that was until I tried this recipe of Masala Carrot Idli. Not only am I more open to using carrots in my savoury dishes, but I have also found my go-to breakfast for this winter.
Idli, are round, flat rice cakes that are slightly elevated from centre. There are, of course, many other kinds of idlis that come in different shapes and uses many bizarre ingredients. But what makes this idli, nothing short of magic is the ideal balance of flavours. Idli in itself is renowned for its mildness, which makes it an ideal companion to tangy sambhar or hot chutney. Here, however, the idli batter is not just the regular rice or rava batter. Instead, it comprises the goodness of rice, poha, urad dal, salt, turmeric powder, chilli powder, mustard seeds and of course grated carrots.
Tips To Keep In Mind
All you need to do here is mix all the ingredients together and add enough water to make thick, but smooth batter without any lumps. Make sure your batter is of pouring consistency and enough time is given for it to ferment. The tangy flavour that comes after fermentation is again a value addition to the lovely taste of this loaded idli.
Once you have the desired batter, pour it carefully in the idli moulds and make sure you steam it until it is cooked from the inside. You can check that by pricking a toothpick in the centre, when you pull out the toothpick and it comes out clean, it means your idli is well-cooked. If you do not have a steamer in working condition, you can also make them in a pressure cooker.
These idlis are so wholesome in themselves, you do not even need a bowl of sambhar or chutney in the side. You can just pair the idli with ketchup, kasundi, or chilli sauce and you are good to go.
Wondering how to go about making this winter-special idli? Here’s the complete recipe you have been looking for. Try your hands on the recipe soon and let us know how you liked it.
