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Home / Recipes / Udupi Idli Jar with carrot chutney

Photo of Udupi Idli Jar with carrot chutney by Mona Santosh at BetterButter

Udupi Idli Jar with carrot chutney

Mona Santosh
20 minutes
Prep Time
25 minutes
Cook Time
2 People
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ABOUT Udupi Idli Jar with carrot chutney RECIPE

Our humble idli when steamed in a jar with a layer of udupi sambhar's flavour, takes it to a new level. Served it with a spiced sweet n sour carrot chutney.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Steaming
  • Breakfast and Brunch

Ingredients Serving: 2

  1. For udupi sambhar powder-
  2. 8 dried bedgi Chillies
  3. 1 teaspoon black pepper
  4. 3 teaspoon coriander seeds
  5. half teaspoon fenugreek seeds
  6. teaspoon cumin seeds
  7. one sprig fresh curry leaves
  8. one teaspoon turmeric powder
  9. half teaspoon asafoetida powder
  10. For carrot chutney -
  11. 1 large carrot, grated
  12. 4 tsp brown sugar
  13. 2 tsp brown vinegar
  14. 1/4 tsp cloves, powdered
  15. 1 tbsp golden raisins
  16. Other ingredients-
  17. Idli batter(I have used readymade)
  18. 1/2 cup cubed pumpkin
  19. 1/4 cup cut- broccoli
  20. 1/4 cup zucchini cubes
  21. 1/4 cup thick coconut milk
  22. 1 tsp tamarind pulp
  23. 1 pinch asafoetida
  24. Few curry leaves
  25. 1 tbsp oil
  26. salt to taste
  27. 2 heat resistant glass jars, Size of 1 serving


  1. Dry roast sambhar powder's ingredients, cool and powder it, you can alternatively use 1 tsp of oil to fry it.
  2. Peel and cube pumpkin, boil it in just enough water until almost cooked
  3. Heat up oil add asafoetida. Add chopped broccoli and zucchini and boiled pumpkin, cook.
  4. Add 1 tbsp prepared sambhar powder.
  5. Add tamarind pulp and coconut milk and salt
  6. Cook until it thickens. Keep aside.
  7. Mix all carrot chutney ingredients in a pan. Cook till carrot softens and glossy. Chutney is ready.
  8. In a deep saucepan keep a glass cloth/kitchen napkin folded. Fill it half with water, boil.
  9. Grease the jar from inside with some oil. Add a thick layer of prepared vegitables. Press it with a spoon.
  10. Now add idli batter over it it should be double the thickness of veggies below or depending on the bottle size.
  11. Steam it by keeping it in the saucepan, covered. This takes about 10-12 minutes.
  12. Alternatively you can prepare 3 layers. 1st steam one inch thick idli batter, top it with prepared veggies. Press and add 1 inch thick idli batter and then steam.
  13. In between add more boiling water to saucepan if needed. Keep covered for few minutes once done.
  14. Serve it steaming hot with carrot chutney

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Shelly Sharma
Shelly Sharma   Dec-05-2018

Thanks for sharing this recipe.

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