Idli is a traditional breakfast in South Indian households. Idli is a savory cake that is popular throughout India and neighboring countries like Sri Lanka. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. Since plain idlis are mild in taste so just added a little twist and it comes out soft and delicious. It is easy fast to make, healthy and an awesome recipe to try. I am sure you all will love this instant carrot cashew Idli.
Preparation time : 15 minutes Cooking time : 10 to 12 minutes Serves : 4 Ingredients : 2 cups instant idli mix 1 cup poha /flattened rice 1 cup grated carrot ¼ cup cashew half crushed ¼ tsp whole cumin ¼ tsp grated ginger ¼ tsp pepper powder 2 pinch of hing 1 tbsp oil salt to taste
Methods Of Cooking:Soak the instant idli mix with water as directed in the pack for 10 to 12 minutes. Meanwhile heat oil in pan. Add cashew and fry then add grated ginger and carrot and hing, salt and pepper powder. Mix and fry a little till the carrots are bit soft.Now soak the poha in water for a minute and then drain the water well. Mix the soaked poha and carrot cashew mixture with the idli mixture well. Now take your idli steamer or pressure cooker. add some water and keep it on the stove with the fire on, grease the idli mold with oil. gently and lightly swirl the batter. Now with a spoon pour portions of the batter in the greased idli molds. Keep the idli mold in the steamer or pressure cooker. If using a pressure cooker, then cover the pressure cooker with its lid, remove the vent weight/whistle from the lid. steam the idlis for approx 10-12 minutes. When done remove the idli mold from the cooker. Remove the idlis, they comes out easily. This idli are soft fluffy with slight bit of crunch of cashew. I serve hot with raw mango sambar ( the usual sambar used raw mango instead of tamarind ), green coconut chutney ( added fresh coriander with coconut and other spices), Molagapodi (gun powder) and topped with a big dash of ghee ( clarified butter). Truly it’s a platter you will all love to remember.