Udupi idli jar with carrot chutney Recipe

Cooking Directions

• STEP 1.To make the idli batter, soak rice and lentils overnight. Grind them into a smooth paste and let it ferment for 8-10 hours.
• STEP 2.Grease the idli jar molds with oil and pour the batter into each mold, filling it halfway.
• STEP 3.Steam the idlis in a steamer for about 10-12 minutes or until they are cooked through and fluffy.
• STEP 4.To make the carrot chutney, heat oil in a pan and sauté grated carrots, grated coconut, green chilies, and ginger.
• STEP 5.Blend the sautéed mixture with tamarind pulp, salt, and water until smooth.
• STEP 6.Serve the idlis from the jar with the carrot chutney on the side.
• STEP 7.Store any leftover idlis in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

• Make sure the idli batter is well fermented for soft and fluffy idlis.
• You can add a pinch of baking soda to the batter for extra fluffiness.
• Adjust the spiciness of the carrot chutney by adding more or fewer green chilies.

Storage and Serving

• Store the idli jar in a cool place or in the refrigerator to keep the idlis fresh.
• Serve the idlis with the carrot chutney as a breakfast or snack option.
• You can also serve the idlis with sambar or coconut chutney for a traditional South Indian meal.