This dish is a specialty in Karnataka, where it is a popular item for breakfast. The best part about this iddli is that, there is no need to plan ahead, grind or ferment the batter for long. Just ensure that the sourness of the curd is just right and the batter is thick, for the iddlies to be soft.
| Ingredients |
| 01. Oil - 2 tbsp 02. Mustard seeds - ½ tsp 03. Green chillies (finely chopped) – 3 04. Bengal gram dhal -1 tsp 05. Ginger paste - ½ tsp 06. Rava -1 cup 07. Carrot (grated) - ½ cup 08. Ginger paste - ½ tsp 09. Coconut (grated) - 2 tbsp 10. Coriander leaves - half a bunch 11. Salt - to taste 12. Baking soda - ¼ tsp 13. Curd - 1 cup 14. Cashew nuts - as required |
| Preparation |
| 01. Heat oil in a pan and add the mustard seeds. 02. When they splutter, add the green chillies, Bengal gram dhal and the ginger paste and sauté well. 03. Now, lower the flame. Add the rava and mix it well. 04. Add the grated carrots, ginger paste, coconut, coriander leaves, salt, baking soda and curd and blend it all well. Keep this mixture undisturbed to ferment for thirty minutes. 05. Grease the idli moulds with oil and place a nut in the centre of each mould. 06. Pour the batter into each idli mould and steam for 15 minutes, as is done for the regular idlis. Serve hot. |
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