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Explore Meri aur inki pasand bht alag hai #sonalkirasoi gluten free idli rava lauki idli with 1,893,929 views, 25,862 likes, and 159 comments. Experience the impact of this video content that has captured audience attention.

The tastiest and super healthy idli, and the best part, it’s quick and gluten free. But is idli ke sath ye chutney jaroor banana, ek idli me khud ko rok nhi paoge Ingredients For the Idli • 1 medium lauki (bottle gourd), grated • 1 carrot, grated • ⁠1½ cups idli rava • ⁠½ cup curd • ⁠½ fresh coconut • ⁠2 green chillies • ⁠1 small piece ginger • ⁠Salt, to taste For Idli Tempering • 1–2 tsp oil • ⁠1 tsp mustard seeds • ⁠1 tsp urad dal • ⁠1 tsp chana dal • ⁠Few curry leaves • ⁠1 tsp sesame seeds • ⁠1 green chilli, finely chopped (optional) • ⁠A pinch of baking soda For the Chutney • 1–2 tsp oil • ⁠A pinch of asafoetida (hing) • ⁠½ tsp cumin seeds • ⁠1 tsp mustard seeds • ⁠¼ cup peanuts • ⁠1 small onion, roughly chopped • ⁠¼–½ cup fresh coconut • ⁠Small piece of tamarind • ⁠Small piece of jaggery • ⁠Salt to taste • ⁠½–1 tsp Kashmiri red chilli powder • ⁠Few curry leaves • ⁠Water, as required For Chutney Tempering • 1–2 tsp oil • ⁠1 tsp urad dal • ⁠1 tsp chana dal • ⁠½ tsp mustard seeds • ⁠1–2 dry red chillies • ⁠Few curry leaves Method 1. Prepare the Idli Batter • Grate the lauki and carrot and transfer them to a bowl. • ⁠Add 1½ cups idli rava and ½ cup curd. • ⁠In a mixer, take ½ coconut, 2 green chillies and ginger. • ⁠Coarsely grind them. • ⁠Add this coconut mixture to the idli batter. • ⁠Add salt and mix everything well. • ⁠You may not need additional water because the grated lauki releases moisture. Add a little water only if required to get a thick, pourable consistency. • ⁠Cover and rest the mixture for 1 hour, allowing the idli rava to soften and absorb the moisture. 1. Make the Chutney • Heat a little oil in a pan. Add hing, cumin and mustard seeds. • Add peanuts, onion and coconut and sauté lightly. • ⁠Add tamarind, jaggery, salt, Kashmiri red chilli powder and curry leaves. • ⁠Sauté everything briefly. • ⁠Let it cool slightly, then add water and grind into a smooth chutney. 1. Temper the Chutney • Heat oil in a small pan. • ⁠Add urad dal, chana dal and mustard seeds. • ⁠Once they crackle and turn lightly golden, add dry red chillies and curry leaves. • ⁠Pour this tempering over the chutney and mix. 1. Temper the Idli Batter • Once the batter has rested for an hour, prepare another tempering. • ⁠Heat a little oil. • ⁠Add mustard seeds, urad dal, chana dal, curry leaves and sesame seeds. • ⁠Add finely chopped green chilli, if using. • ⁠Let everything crackle and turn lightly golden. • ⁠Pour this tempering into the idli batter and mix well. • ⁠Finally, add a little baking soda and gently mix. 5. Steam the Idlis • Grease the idli moulds lightly with oil. • ⁠Fill the moulds with the prepared batter. • ⁠Steam on high flame for about 10 minutes. • ⁠Check with a toothpick or knife—if it comes out clean, the idlis are ready. • ⁠Remove from the moulds and serve hot. Serve these soft, flavourful lauki-carrot idlis with the peanut-coconut chutney. Save it before you loose it.

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