Radish Lentil Idli Fry With Carrot Ginger Chutney is a steamed savory cake made into stir-fry with veggies. And its loveliness increases even more when it’s paired with sweet, spicy and tangy carrot ginger chutney. It’s a zesty addition.
Long weekend: Midsummer is here! Well, not to my taste weather-wise, but officially it’s here. This week is midsummer and it’s a long weekend.
Midsummer is cause for a celebration: Wait, did I tell you about midsummer already? Midsummer is a National holiday in all the Nordic countries including Finland. Here it’s a 3-day long weekend. This year Midsummer celebration is on Saturday. And there is a tradition of bonfire on Midsummer. I guess I did tell you about midsummer in brief in my earlier post about Yeast Free Naan. I don’t know how warmer midsummer would be as compared to last year, but weather is not that cold anymore since the last few days.
Bright mood — bright food: Since this is midsummer and I am all in bright mood, so I decided to share something beaming which also suits my holiday spirit.
Well the name of the dish I am sharing today is ‘Radish Lentil Idli Fry With Carrot Ginger Chutney’.
Little intro: For those who don’t know what idli is. Idli is a south Indian steamed cake made with rice, and served with sambhar. Sambhar is a lentil-based spicy vegetable stew.
What would you get? Well, there is idli, there is this chutney and and then there are some veggies. Yeah! So basically, this is a idli stir-fry with fresh veggies and invigorating chutney. Sounds like a KILLER dish, right? This is indeed AH-MAZING.
About this radish lentil idli: It’s really not a traditional idli made with lentils rice mixture. In these idlis, I have added radish, 2 types of lentils and rice flour. So many flavors to enjoy and I can surely talk about them for hours. And its loveliness increases even more when it’s paired with sweet, spicy and tangy carrot ginger chutney. It’s a zesty addition.
Related: Cornmeal Idli – Makki ki Idli
So what do you get in the end? You get idlis, chutney and veggies in a single dish. This is one of best idlis dishes I have ever tasted. And I promise you will feel the same.
About Carrot Ginger Chutney: Have you ever tried carrot ginger chutney? If you haven’t tried carrot chutney yet, then I suggest you to try this one. It has stunning color which gives a brighter feel.
I can talk about it all day: The goodness about this chutney is that it is not compulsory to serve this with idli only. You can serve with anything you want. Yes, anything. It tastes divine as a spread for bread, and along with chips. Such a bright summer treat. It has sweet carrots, distinct flavor from ginger and garlic, honeyed sweetness from honey, spiciness from dried red chili, a touch of coconut and vinegar kick for tartness. Mmmm, outstandingly yummy. When all these beautiful flavors have blended beautifully then you get this awesome carrot ginger chutney.
Carrot Chutney is also known as ‘gajar chutney’, and it is one of the most flavorful chutneys. There’s no tempering needed. So no oil/butter is added to this.
Related: Moong Dal Palak Idli
Idli fry aka masala idli: What do you do when you have got some nice Idlis? I love to eat them as they are at first, and then I love to give them a makeover. Once you have your idlis ready, the rest is pretty simple.
Snack or meal or both: This is a simple and easy snack/meal. You can also make this with leftover idlis. I am using fresh idlis, because I wanted to share this tweaked radish lentil idli recipe which I haven’t shared earlier. These radish lentil Idlis are best as they are, but to take them to that extra notch, I stir-fried them with veggies. These Idlis tastes so good that even Adoria enjoys her fair share with so much enthusiasm.
Beautiful looks and beautiful taste: This dish tastes as beautiful as it looks. Masala idli is such a perfect way to serve idlis for breakfast, lunch, tea-time snack or even dinners! I wonder how some beautiful dishes have that flexible quality to fit into all our meals. Another plus is that, they also make a great lunch box meal, because it is very healthy and satisfying. And this is dairy-free, gluten-free and vegan too.
You can also do one thing; Make idlis and chutney for breakfast and stir-fry the leftover idlis for dinner. This way you can get 2-in-1 meals.
It has lively invigorating flavors!
Don’t have idli maker, no worries: For making idlis you need idli maker. I had bought my idli maker from India, but those who don’t have it they can simply steam them in a microwave safe bowls, or simply steam in a steamer. Maybe someday I will share that method.
Related: Roasted Beet Kebab with Beet Dip
Here’s how you cook it:
- Make radish idlis with double lentil goodness.
- Stir-fry idlis with veggies.
- Make carrot chutney with ginger.
Slather-on generous amounts of chutney on serving dish.
Add idli fry. Top with some fresh veggies and chilies if you like. This addition is essential as they make them more appealing. DONE.
Now Eat. Play. Sleep. Repeat! 🙂
- Radish, stem removed - 2 cup
- Ginger, peeled and chopped - 2 tbsp
- Onion, diced - 2
- Green chilies - 2-3
- Split black gram skinned/Urad dal, washed and soaked in water overnight - 1 cup
- Split green gram/Moong dal, washed and soaked in water overnight - 1 cup
- Salt - 1.5 tbsp
- Rice flour - 1 cup or more as needed
- Baking soda or eno fruit salt - 2 tsp
- Carrots, sliced into 2 inch pieces - 3 large
- Ginger peeled, and chopped roughly - 1 tbsp
- Garlic cloves, peeled - 4
- Dried ref chili - 2-3
- Salt to taste
- White vinegar - 1 tbsp
- Honey - 1 tbsp
- Dessicated coconut - 3 tbsp
- Oil - 2 tbsp
- Onion, sliced - 1 large
- Green chilies, sliced diagonally - 3-4
- Carrot, julienned - ¾ cup
- cabbage, chopped lengthwise - ¾ cup
- Pinch of salt to taste
- White vinegar - 1.5 tsp
- Turmeric powder - ½ tsp
- Dessicated coconut - 2 tbsp
- Sriracha sauce - 2 tbsp
- Carrot ginger chutney
- sliced, chilies (they give nice contrast)
- Cabbage, chopped
- Add carrots to pan with enough water and cook covered till they become soft.
- Blend all the chutney ingredients to a smooth consistency.
- Check the seasoning and add more salt or water if required.
- In a food processor add radish, ginger, onion, green chili and grind well.
- Remove water from dals and wash one more time.
- Now add soaked dals, salt to the food processor and grind into a smooth paste.
- Transfer lentil mixture into a large mixing bowl. Add rice flour and mix well. Add some water or more rice flour if needed.
- Add Eno Fruit Salt or soda to the batter and mix well. The batter would be so light, fluffy and almost double in size. This is exactly what we need.
- Add ¼ cup boiling water to the base of steamer.
- Grease the idli molds. Now pour a idli batter into the molds and microwave it on high for 3-4 minutes. Insert a toothpick in idli to check if it is cooked. We want soft and spongy idlis, so do not overcook idlis as they might absorb the moisture and will become hard.
- Remove the idlis from mold by inverting the mold. They will come out automatically.
- Now repeat the same process with rest of the batter.
- Dice idlis into 4 pieces.
- Heat oil in a pan. Add onions and sauté for a minute.
- Now add green chilies, carrot, cabbage, salt and cook for 2 minutes.
- Add vinegar, turmeric powder, desiccated coconut and mix well.
- Add chopped idlis and fold gently. Cook for a minute.
- Now add Sriracha sauce and mix well gently.
- Slather a generous amounts of carrot chutney on serving dish. Add idli stir-fry. Top with cabbage and chilies. This addition is essential as they make them more appealing.
If you cook this dish, be sure to tag your photo with this hashtag: #mggk
Happy Cooking & Keep Sharing! 🙂