Semolina / Rawai – 2 cups
Curd - 2 cups
Grated Carrot - 2 tbsp
Chopped Coriander Leaves – 2 tbsp
Onion – 1finely chopped
Green Chilly – 5 (finely chopped)
Curry Leaves – few
Mustard Seeds – ½ tsp
Broken Black Gram – ½ tsp
Bengal Gram – 2 tsp
Salt – to taste
Baking soda - 1/2 tsp
Mix the semolina and curd by adding enough salt and baking soda without forming lumps. Batter should not be too thick or too watery.
Heat oil in a pan and saute it with mustard seeds, broken black gram and Bengal gram. Add onions and green chilly to it and stir fry it. Add curry leaves to it. Add this to the prepared batter.
Grease the idli plates with oil and fill in the idli plates with grated carrot and coriander leaves. Pour batter over this and let it to cook for 5 to 10 minutes.
Side Dish: Coconut Chutney, Sambar, Coriander Chutney