Carrot Idli with Eggplant Chutney

This idli is a variation of the plain idli-one of the most popular Indian breakfasts'. But one problem with making idli is, if you want to eat it today you need to start preparing for it since yesterday morning...not even previous evening. I guess, whatever you take so much time to make is bound to turn out to be delicious
              I made chutney with eggplant to go with it and the combination is just great

Carrot Idli (Indian steamed rice with carrot)

Carrot idli

Carrot Idli

Ingredients:

1. 1 cup urad dal (peeled black gram)
2. 2 cups rice (If possible do not use Basmati)
3. 1 cup finely shredded carrot
4. 1/2 teaspoon salt
5. 1 tablespoon oil divided

Soak the Urad dal and rice in separate containers for atleast 6 hours (The morning before your intended day of eating Idlis works best). In the evening grind the rice and dal (separately....else the rice won't get ground) into a smooth and thick paste with as little water as possible. Add salt and shredded carrot and mix the batter well and set on the counter overnight
Mom's tip: Add 1/4 cup of cooked rice while grinding. This enhances the fermentation process and Idlis turn out fluffier

In the morning of your special idli day, take the idli patra (this is a special dish to make idlis) if you don't have it, get some banana leaves add some batter to it and close them and steam them. I am assuming you have an idli patra. Greece the individual idli things and drop some batter in it and steam cook idlis for 20 minutes. After the steam escapes from the cooker. Open and let the patras cool a bit. With a big spoon scoop up the idlis and serve warm with ghee on top, and chutneys or plain if you are serving them to kids. My 1 yr old loves these

Brinjal Chutney (Ground eggplant accompaniment)

Brinjal Chutney

Ingredients:

1. 1 medium American eggplant sliced into 4 vertically
2. 1 small onion chopped
3. 1 green chilly
4. 1/2 teaspoon each of salt, cumin
5. 1/4 cup chopped cilantro
6. 1 tablespoon oil

Roast the eggplant at 300 for 10 minutes skin side down. Keep an eye on it, so that it won't burn
After it gets cool to handle, scrape the flesh of the eggplant
In a pan heat the oil and fry the cumin for few minutes. Add onions and fry till tender. Add green chillies and fry a bit. Add eggplant flesh and salt and stir to combine. Let it cool and grind to a fine paste. Serve

Also try Peanut Chutney
        Ridge gourd Peel Chutney