Bottle Gourd & Carrot Idli Recipe – Authentic South Indian Snack

Last Updated on 2 months by Neha Deshmukh

Bottle Gourd & Carrot Idli Recipe – Authentic South Indian Snack

Hey everyone! If you’re anything like me, you love a good South Indian breakfast. And while classic idlis are amazing, sometimes it’s fun to switch things up, right? Today, I’m sharing my recipe for Bottle Gourd & Carrot Idli – a super soft, subtly sweet, and incredibly healthy twist on a beloved classic. I first made these when I was trying to sneak more veggies into my kids’ diet, and they’ve been a hit ever since!

Why You’ll Love This Recipe

These aren’t your average idlis. The addition of bottle gourd (lauki) and carrot adds a lovely sweetness and moisture, making them extra fluffy. Plus, it’s a fantastic way to get a serving of veggies in first thing in the morning! They’re perfect for a quick breakfast, a satisfying snack, or even as part of a festive spread. Trust me, once you try these, you’ll be making them again and again.

Ingredients

Here’s what you’ll need to make these delicious idlis:

• ½ cup Idli rice
• ¼ cup Bengal gram dal (kadalai paruppu)
• ¼ cup Tur dal (arhar dal)
• 2 tbsp Urad dal (black gram dal)
• ⅓ cup Grated bottle gourd
• ⅓ cup Grated carrot
• ⅓ cup Coriander leaves, chopped
• 1 tsp Ginger garlic green chilli paste
• ¼ tsp Turmeric powder
• 1 tsp Roasted cumin powder
• ¾ tsp Red chilli powder
• Salt as needed
• 1 tsp Sugar
• 2 tbsp Curd (plain yogurt)
• ½ tsp Eno fruit salt
• 1 tbsp Oil (for tempering)
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 2 Red chillies, broken into pieces
• 1 pinch Hing (asafoetida)
• 3 tbsp Oil (for cooking the idlis)
• 2 tsp Sesame seeds (white)

Ingredient Notes

Let’s talk ingredients! Using the right rice is key – Idli rice is specifically chosen for its texture and ability to create that perfect fluffy idli. Don’t substitute with regular rice if you can help it!

The combination of dals – Bengal gram, tur dal, and urad dal – is traditional and contributes to the idli’s soft texture and slight tang. Feel free to adjust the amount of red chilli powder to your liking.

Now, about the bottle gourd and carrot… these aren’t just for flavor! They add moisture and a subtle sweetness. You can also experiment with other veggies like beetroot or spinach. And the curd? It helps with fermentation and adds to the softness.

Traditionally, Idli recipes vary from region to region. Some families add a little bit of methi (fenugreek) seeds to the soaking water for extra flavour and a beautiful colour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the idli rice, chana dal, urad dal, and toor dal together. Then, soak them in plenty of water for at least 5 hours – or even overnight! This is crucial for a soft batter.
2. Drain the soaked ingredients and grind them into a very smooth batter. Add a little water if needed, but aim for a thick consistency.
3. Now comes the fermentation part. Transfer the batter to a large bowl, cover it, and let it ferment for 6-7 hours, or until it’s doubled in size. The warmer the environment, the faster it will ferment.
4. Once fermented, it’s time to add the veggies! Mix in the grated bottle gourd, grated carrot, chopped coriander leaves, ginger-garlic-chili paste, turmeric powder, cumin powder, red chilli powder, salt, sugar, and curd. Mix well.
5. Heat 1 tbsp of oil in a small pan. Add the mustard seeds and cumin seeds. Once they splutter, add the red chillies and hing. Fry for a few seconds, then add the curry leaves. Pour this tempering into the idli batter and mix well.
6. Just before you’re ready to steam, add the Eno fruit salt and 1 tbsp of water to the batter. Gently mix – don’t overmix! You’ll notice the batter becoming light and airy.
7. Grease your idli moulds with a little oil. Heat 3 tbsp of oil in a separate pan. Temper mustard seeds, cumin seeds, and sesame seeds. Add hing and curry leaves.
8. Pour about 5 ladles of batter into each idli mould. Spread it slightly. Cover the idli steamer and cook on low heat for 6-7 minutes.
9. Carefully remove the idlis from the moulds (a little oil helps!). Cook uncovered for another 6-7 minutes until golden brown.
10. Let the idlis cool slightly before slicing and serving.

Expert Tips

• Fermentation is key: A well-fermented batter is the secret to soft idlis.
• Don’t overmix: Overmixing after adding the Eno will result in dense idlis.
• Grease well: Thoroughly greasing the idli moulds prevents sticking.
• Low heat: Steaming on low heat ensures even cooking.

Variations

• Rava Idli: Add ½ cup of semolina (rava) to the batter for a slightly different texture. My mom always made these when we were short on time!
• Spicy Idli: Increase the amount of red chilli powder or add a finely chopped green chilli to the batter.
• Herb Idli: Experiment with different herbs like mint or curry leaves.

Vegan Adaptation

To make these idlis vegan, simply substitute the curd with vegan yogurt. Coconut yogurt works beautifully!

Gluten-Free Confirmation

Yes! These Bottle Gourd & Carrot Idlis are naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the red chilli powder to ¼ tsp or omit it altogether.
• Medium: Use ¾ tsp red chilli powder (as per the recipe).
• Spicy: Add 1 tsp or more of red chilli powder, or include a finely chopped green chilli.

Festival Adaptations

These idlis are perfect for breakfast any day, but they’re also a wonderful addition to festive breakfasts during Ganesh Chaturthi or Onam.

Serving Suggestions

Serve these idlis hot with:

• Coconut chutney
• Sambar
• Tomato chutney
• Spicy peanut chutney

They’re also delicious on their own as a light snack!

Storage Instructions

Leftover idlis can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them by steaming or microwaving. You can also freeze them for longer storage.

FAQs

What is the best way to ferment the batter for Idli?

Keep the batter in a warm place, covered, for 6-7 hours. You can even place it near a warm oven or in a slightly preheated (then turned off!) oven.

Can I use rice flour instead of Idli rice?

While you can use rice flour, the texture won’t be the same. Idli rice has a specific starch content that gives idlis their fluffiness.

How can I adjust the sweetness in this Idli recipe?

Adjust the amount of sugar to your preference. You can also add a little grated beetroot for natural sweetness.

What chutney varieties pair well with Bottle Gourd & Carrot Idli?

Coconut chutney, tomato chutney, and sambar are classic pairings. Spicy peanut chutney also adds a delicious contrast.

Can I make this Idli in an Instant Pot or Steamer?

Yes! You can use an Instant Pot with the steam function or a regular steamer to cook the idlis. Just ensure there’s enough water in the base.

Enjoy making these delicious and healthy Bottle Gourd & Carrot Idlis! Let me know how they turn out in the comments below. Happy cooking!