Name: Carrot Idli
Prep time: 30 minutes
Cook time: 20 minutes
Yield: 20 people (80 idlis, 4 per person)
Cuisine: South Indian
Ingredients: 10 cups Idli Rice (soaked for 6 hours); 2.5 cups Urad Dal (soaked for 6 hours); 5 medium Carrots (grated); 2 tsp Oil (for sautéing); 1 tsp Mustard Seeds (for tempering); 2 tbsp Salt (adjust to taste)

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How to Prepare

Prepare the idli batter by mixing the pre-processed rice and urad dal with salt and allowing it to ferment for 8 hours.
Grate 5 medium carrots and sauté them lightly with 2 tsp of oil and a pinch of mustard seeds for 5 minutes.
Mix the sautéed carrots into the fermented idli batter gently.
Grease the idli molds with a little oil.
Pour the batter into the idli molds, filling them about 3/4 full.
Steam the idlis in an idli steamer for 10-12 minutes on medium heat.
Allow the idlis to cool for 2-3 minutes before removing them from the molds using a spoon.
Serve hot with coconut chutney and sambar.