An all time hit in my family be it summer, monsoon, or winter. Hope all of u love it.
vegetarian 4 servings
4 cups of Chilled curds
24 prepared Idlis
1 cup Carrots
1 1/2 tbsp. Oil
1 tbsp. Coriander leaves
1/4 tsp Black Mustard Seeds
1/2 tsp Salt
A pinch of Asafoetida
4 nos. Green chillies (chopped)
Make idlis as usual way. Cool them.
Beat curd adding a cup of water, add salt to it. If preferred 1/2 teaspoon of sugar.
Grate carrots and chop coriander leaves. Heat 1/2 tabs oil, add mustard.
When mustard splutters add hing, pour on to the curds. Keep half the curds mixture aside.
Soak the idlis in the other half of the curd mixture and keep in the fridge to chill well.
To serve - fry chillies in the remaining oil. Place the soaked idlis in an attractive platter, cover them wih the remaining curd mixture- scatter the fried chillies over them, and decorate with grated carrots and coriander leaves.