Step-by-Step Guide to Make Ultimate Oats & Carrot Instant Idli | Coriander Mint Chutney
Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Simple Way to Make Award-winning Oats & Carrot Instant Idli | Coriander Mint Chutney. One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Oats & Carrot Instant Idli | Coriander Mint Chutney, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Oats & Carrot Instant Idli | Coriander Mint Chutney delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Oats & Carrot Instant Idli | Coriander Mint Chutney is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Oats & Carrot Instant Idli | Coriander Mint Chutney estimated approx 40 minutes.
To get started with this recipe, we have to prepare a few components. You can have Oats & Carrot Instant Idli | Coriander Mint Chutney using 21 ingredients and 13 steps. Here is how you can achieve that.
#kidstiffin
Oats and carrot tastes amazing in Idli and the light yellowish orange colour makes the kids tiffin so interesting.
Ingredients and spices that need to be Prepare to make Oats & Carrot Instant Idli | Coriander Mint Chutney:
- Idli batter
- 1/2 cup quick cooking oats
- 11/2 cups fine semolina /barik sooji
- 2 medium sized carrots
- 1/4 cup thick part of curd
- 3/4 cup Around liquid part of curd / water
- 1 teaspoon salt or as per choice
- 3/4 teaspoon eno fruit salt
- 1-2 tablespoons Around of oil
- 1/2 teaspoon mustard seeds
- Chutney
- 1/2 cup chopped fresh coconut
- 2 tablespoons roasted gram dal/dalia
- 3 green chillies
- pieces Dry or fresh mango
- 2-3 cloves garlic
- 1/4 cup roughly chopped coriander leaves
- 1/4 teaspoon salt or as per choice
- 4-6 dried or fresh mint leaves
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
Steps to make Oats & Carrot Instant Idli | Coriander Mint Chutney
- In a big bowl add semolina, salt and ground oats
- Wash peel and finely grate carrots.
- Add it to the mixture along with beaten thick part of curd.
- In a tadka pan add oil, heat and add mustard seeds. Add this to the bowl.
- Mix together and leave aside for 20-25 minutes.
- After sometime add the watery part of curd and mix the batter. It should not be too loose or too thick. Just pouring consistency.
- Add water in the Idli pan and heat to prepare steam.
- Divide batter into 3 parts. Take one part and add 1/4 teaspoon of eno and mix.
- Grease the Idli trays with a drop of oil. Immediately pour 2 tablespoons of batter in each cavity in the plates. Place the trays inside the pan.
- Cover and cook for 12-15 minutes on medium flame.
- Once done, remove the trays and let them cool for 2 minutes. Then scoop out idlis with a sharp spoon. Repeat same procedure with the remaining batter.
- Was and add all the chopped chillies, coconut, coriander, dal, dry mango pieces, salt and mint leaves into a mixer and blend to smooth paste
- Prepare tadka and add to the chutney. Pack this tasty and healthy meals in your kids lunchbox.
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