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Serve these unique idlis with coconut chutney.
- Heat little oil in a pan, add the broken wheat and saute till they turn pink in colour.
- Cool, add the salt, curds and cumin seeds and blend in a mixer till smooth, using water if required.
- Cover and keep aside for 30 minutes.
- Grease the idli moulds using oil and place some carrots, coriander and coconut in each moulds.
- Pour a spoonful of batter on top and steam in a idli steamer for 15 minutes or till cooked.
- Serve hot.
This recipe was contributed by Foodie#389904 on 27 Jul 2011
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