Ingredients with Measurements:
- 2 cups of idli batter
- 1 cup of grated carrots
- 1/2 cup of grated coconut
- 2 green chilies
- 1/2 inch piece of ginger
- 1 tsp of mustard seeds
- 1 tsp of urad dal
- 1 tsp of chana dal
- 1/4 tsp of asafoetida
- 1 tbsp of oil
- Salt to taste
- Water as needed
Special equipment needed:
- Idli steamer
Step-by-step instructions:
For Idli Kukus:
1. Grease the idli plates with oil.
2. Pour the idli batter into the plates.
3. Place the plates in the idli steamer and steam for 10-12 minutes.
4. Once done, remove the plates from the steamer and let them cool for a few minutes.
5. Use a spoon to remove the idlis from the plates.
For Carrot Chutney:
1. In a blender, add grated carrots, grated coconut, green chilies, and ginger.
2. Blend until smooth, adding water as needed.
3. In a pan, heat oil and add mustard seeds, urad dal, and chana dal.
4. Once the mustard seeds start to pop and the dals turn golden brown, add asafoetida.
5. Add the blended carrot mixture to the pan and cook for 5-7 minutes.
6. Add salt to taste and mix well.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Idli steamer: High heat
- Pan for chutney: Medium heat
Serving size:
- 4-5 people
Nutritional information:
- Calories: 150 per serving
- Fat: 5g
- Carbohydrates: 22g
- Protein: 4g
Substitutions for ingredients:
- Idli batter can be made at home or bought from a store.
- Grated carrots can be substituted with grated beets or grated radish.
- Grated coconut can be substituted with desiccated coconut.
Variations:
- Add chopped coriander leaves to the chutney for added flavor.
- Add chopped onions to the chutney for a different texture.
Tips and tricks:
- Make sure to grease the idli plates well to prevent the idlis from sticking.
- Do not overcook the idlis as they will become hard.
- Adjust the amount of green chilies according to your spice preference.
Storage instructions:
- Idli kukus can be stored in an airtight container in the refrigerator for up to 2 days.
- Carrot chutney can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat idli kukus, steam them for a few minutes until heated through.
- To reheat carrot chutney, microwave it for a minute or heat it on the stove.
Presentation ideas:
- Serve the idli kukus on a plate with the carrot chutney on the side.
- Garnish with chopped coriander leaves or grated coconut.
Pairings:
- Idli kukus can be paired with sambar or coconut chutney.
- Carrot chutney can be paired with dosa or rice.
Suggested side dishes:
- Serve with a side of roasted papad or pickle.
Troubleshooting advice:
- If the idlis are sticking to the plates, grease them more next time.
- If the chutney is too thick, add more water to thin it out.
Food safety advice:
- Make sure to wash your hands and all utensils before cooking.
- Make sure the idli batter is fresh and not expired.
Food history:
- Idli is a traditional South Indian breakfast dish made from fermented rice and lentil batter.
- Chutney is a popular condiment in Indian cuisine made from various ingredients.
Flavor profiles:
- Idli kukus are soft and fluffy with a slightly sour taste from the fermentation process.
- Carrot chutney is sweet and spicy with a hint of coconut flavor.
Serving suggestions:
- Serve hot for breakfast or as a snack.
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Region: Indian