Idlis have always been my favorite. Not sure if I liked it more because my brother didn’t like it. Well that’s a thing of childhood. While we were young, it was always a case of me not liking what my brother liked to eat. How else do you think, I kept my Amma busy? If Sree likes Pongal, I don’t like it. Sree hates idlis, I simply loved it. And he still hates it! I guess I made sure of this likes and dislikes till I was 10 to 12 years old. This was extended to even vegetables.The ones he ate, I made it a point never to even touch. I do remember saying its very difficult to ruffle his anger, so these were some of the antics I resorted to get him fight with me. Well nothing worked out, expect Amma getting wild at my behavior!
Having crossed that age and having kids of my own, I understand what a challenge it must’ve been to my parents. I was always saying they loved my brother more than me. Now I know how much that must’ve hurt them, cos my Konda says the same now. She feels I give more attention and kisses to her little brothers than her. I find history repeating itself! I try explaining, but as I know, it will not get registered in her mind. Hubby dear makes sure he spends every second he gets with her, but I guess she will forever think I am ignoring her. Well I hope time will heal that and make her understand that a mother’s heart is big enough for all her kids and some more too!
Thinking of this, reminds me of those Idlis that Amma used to make. She wanted to try a different one in hope that Sree will like it. Whether he liked it or not, I remember lovely every bite. She used to stuff Potato Masala in the Idli batter and steam them. It used to be so spicy and tasty. Well that promoted the preparation of these masala idlis mixed with Carrot and Coconut. They make a great evening snack. Well not to mention a great ones for the early start of the day too.
This time we used the idli rava that’s readily available. This cream of Rice is not mostly used in Tamil Nadu, and more common in Andhra. Athamma had got a packet from her place and this masala suited the idli texture very well.
Idli Rava (cream of rice) – 1 cup
Urad Dal – 1/4 cup
Salt to taste
Soda a pinch
Grated Carrot – 1/2 cup
Grated Coconut – 1/2 cup
Salt to taste (Since idli batter has, adjust the salt)
Green Chilies – 1 finely chopped
Wash and soak Idli Rava for 1 hr Soak Urad dal separately for 4-5 hrs. After soaking, drain the water from the Urad dal and grind till soft and fluffy and mix with the idli rava. Mix well.. Let it ferment overnight. Remember there should not be any water in the Idli Rava.
After fermentation, the batter will rise to double.Before pouring them into the molds, add salt and pinch of soda bi carbonate. Then mix in the grated chillies, Carrot and Coconut.
Grease the Idli molds and pour a ladle ful of batter into the molds. Steam them for 10 – 15 mins or till they are cooked. Cool for few mins, then remove each idli carefully with a spatula.
Idli Rava is sold separately in most stores. Its the called the cream of Rice. And can be used to make instant idlis this way. The usual process of grinding the idli rice takes practice.
Also I have noticed that these idlis are little porous than the ones that we usually make. I haven’t experimented a lot with this, so I am not sure if they really come out as soft as our regular Idlis made with Parboiled Rice. But these tasted great.
For making regular idlis check this post. See in that post too its the same story about my liking for Idli!
The addition of vegetables to the Idlis make it a great thing to have for the breakfast!
And hubby dear was so happy seeing this, as he is so used to eating these idlis during his growing up. So next time we visit our place, I will have to get more to stock.
Enjoy your Carrot Coconut idli with Groundnut or Coconut chutney!