Udupi idli jar with carrot chutney Recipe

Udupi idli jar is a popular South Indian breakfast dish made with fermented rice and lentil batter. It is soft, fluffy, and served with a delicious carrot chutney. The idli jar is a convenient way to store and transport idlis, making it perfect for picnics or lunchboxes. The carrot chutney adds a tangy and slightly sweet flavor to the idlis, making it a delightful combination.

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45minstotal
20minsPrep
25minsCook
45m.total
20m.Prep
25m.Cook
Udupi idli jar with carrot chutney
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Ingredients for Udupi idli jar with carrot chutney Recipe

  • 1 cup Idli Batter': [' Rice
  • 1/2 cup Urad Dal
  • as per your need Water For Soaking And Grinding
  • As required Salt To Taste
  • 1 Carrot Chutney': [' Carrots, Grated
  • 1/4 cup Grated Coconut
  • 1.25 En Chilies
  • 1/2 inch Ginger
  • 1/2 tablespoon Oil
  • 1/2 tablespoon Tamarind Pulp
  • As required Salt To Taste
  • as needed Water For Blending

Directions: 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.
Nutrition
value
251
calories per serving
17 g Fat3 g Protein19 g Carbs6 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    3g
  • Carbs
    19g
  • Fiber
    6g

MacroNutrients

  • Carbs
    19g
  • Protein
    3g
  • Fiber
    6g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    60mg
  • Iron
    2mg
  • Vitamin A
    1386mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    48mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    16mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    35mg
  • Manganese
    < 1mg
  • Phosphorus
    65mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp