In this session let’s try a healthy South Indian breakfast dish for kids.
Mini Carrot Coriander Idlis
Idlis as such make wonderful breakfast options. These steamed delights are quite often served with various types of chutney or a spicy mix lentil powder along with oil. Here I have made them into bite-sized breakfast options with the goodness of carrots and coriander. Make sure you serve them along with 6 almonds and a glass of milk for a complete meal.
Ingredients:
For Idli Batter:
Idli rice – 1 cup
Urad dal – 1/3 cup
Salt – to taste
Others:
Carrot – 2, medium sized, peeled, finely grated
Onions – 1, medium sized, peeled, finely chopped
Coriander leaves – 1 tbsp
Red chili powder – ½ tsp
Dhaniya powder – ½ tsp
Salt – to taste
READ ALSO: An easy and delightful breakfast recipe for kids
How To Make:
Soak idli rice and urad dal separately for 3 to 4 hours after washing thoroughly in clean water.
Grind rice with water in a food processor or blender until it becomes smooth.
Grind urad dal with a little water. Add more water when required to make the batter fluffier.
Mix both the batters and season with salt to taste.
Keep aside for about 8 hours to allow fermentation.
How to Proceed:
Saute onions in a little oil until it becomes golden brown.
Add carrots, onions, green chilies, and coriander leaves along with the spice powders to the idli batter.
Grease the mini idli pans with very little sesame seed oil.
Add a tbsp each of the batter on each of the space in the plates.
Steam for about 10 to 12 minutes or until a toothpick inserted in the centre of the idli comes out clean.
Serve hot with tomato ketchup.
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