A+ A-
BY JAYOTI GUPTA
BY JAYOTI GUPTA

[dropcap type=’4′]I[/dropcap]

NGREDIENTS: 1 cup wheat flour , 1 cup besan ( gram flour ), 1 cup oats (grinded ), 1 cup semolina or rawa, 1 cup grated carrots, 1 cup finely chopped beans, 3-4 finely chopped green chillies, 4-5 tablespoon curd , 2 tablespoon oil , 1 teaspoon carom seeds, 1-2 teaspoon fruit salt or Eno , some hing , water, salt and turmeric.

STEPS:

Take all the ingredients (except fruit salt / Eno) in a bowl one by one, slowly add water to turn them into a medium thick batter. Keep aside.

Grease the idili tray. Pour three cups of water in the Idli pot and bring it to boil.

Once the water starts boiling, add the fruit salt to the batter that was kept aside earlier. Give it a quick stir and pour the batter on to the Idli tray and put it to steam on high flame. Let the flame be on high for five minutes then reset it to medium.

Steam for 15- 20 minutes and your healthy delicious idlies will ready.

CHUTNEY

INGREDIENTS: Freshly grated coconut 1 cup, roasted peanuts 1 cup, roasted chana dal ½ cup, green chilli according to taste, salt, 2 teaspoon oil for tempering, 1 teaspoon black mustard seeds, 1 teaspoon whole jeera, and some curry leaves.

STEPS:

Grind coconut, peanuts, chana dal and green chillies into a fine paste by adding water.

Heat up oil in a pan. Add mustard seeds, jeera, curry leaves, salt, and the fine paste. Add a little water and give it a quick stir and put out the flame.

Serve the hot Idli with chutney.

(Originally from Namsai, Arunachal Pradesh, Jayoti Gupta now lives in Bangalore. She teaches history at a private college. Click here to read all her previous recipes.)

Comments