Microwave rice idli squares with cococnut chutney

Name: Microwave rice idli squares with cococnut chutney
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 4
Cuisine: En
Ingredients: 1 pack rice Idli mix; 1/4 cup chopped broccoli; 1/4 cup chopped carrots; 1/2 tsp minced ginger; 1/2 green chilli; 1tbsp cilantro; extra half cup hot water; To serve; coconut chutney or ketchup or tomato chutney; Ingredients for coconut chutney; 1/3 cup unsweetened shredded coconut (I dry grind the coconut before making chutney); 1/4 cup buttermilk or add two tbsp water to yogurt; 1/2 green chilli; 1 tbsp chopped cilantro; salt as per taste; extra 1/2 cup hot water; no salt

Starter

Very Easy

12 min

Quick idli in microwave

Preparation

Preparation5 min

Cook time7 min

Grease a 8 or 9″ square microwave safe dish. In a bowl mix the idli batter as per directions on the pack. Add chopped vegetables except cilantro.
Pour the batter in the prepared pan. Microwave it for 2 minutes. Remove, add 1/2 cup hot water on top and sprinkle chopped cilantro. The idli batter will absorb all the water. Microwave for 2 minutes. After 4 minutes it will look like this.
Microwave again for 3 minutes. If it seems wet in the center, cook for another 1 minute. (If it still look wet, cut the idli into squares Remove on plate and cook just the middle part for another 1 minute.

Serve with coconut and tomato chutney
To make coconut chutney, grind everything in a blender.

Adjust the consistency by adding a tsp of water.You can also reduce cilantro if you want it less green.
For tomato chutney follow this link

http://www.simpleglutenfreekitchen.com/2012/01/sprouted-mung-beans-pancakes.html