Day 2: Add grated carrots, onions and chopped coriander leaves and make adai (Chila) / Kuzhi appams in appam maker and serve with Morkuzhambu / Kadhi.
Gooseberry Chatni: Grind together ½ cup grated coconut, ½ gooseberry (seed removed), 1 tablespoon roasted peanuts, 2 green chillies. salt and few coriander leaves to coarse chatni adding required amount of water.
Notes
I have used Kodo Millet. However, you can use any millet of your choice.
Remember to serve the idlis when they are hot. They tend to harden on cooling. But can be steamed again to make them soft.