Microwave rice idli squares with cococnut chutney

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

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Preparation

• 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