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Idli with Coconut Chutney Recipe

Writer's picture: SAPSAP
5 days ago2 min read

Updated: 2 days ago


Idli is a soft, fluffy steamed rice and lentil cake, served with coconut chutney and sambar. Coconut chutney is a creamy and delicious chutney made with coconut and some spices. Idli is a South Indian dish that can be eaten anytime for breakfast or dinner. It is a light, healthy, and delicious meal. Let's see how it is made:


Idli Recipe

Ingredients:

  • 2 cups idli rice or parboiled rice

  • 1 cup urad dal (black lentils)

  • 1 tsp fenugreek seeds

  • 1 tsp salt

  • Water (for soaking, grinding and steaming)

  • Oil or ghee (for greasing the idli moulds)



Idli with Coconut Chutney Recipe


Method of making idli:

  • First, we wash idli rice and fenugreek seeds and soak them in water for 6 hours.

  • After this, wash urad dal separately and soak it in water for 4-6 hours.

  • Now grind urad dal in a blender till it becomes smooth and fluffy. Grind it finely.

  • After this, put rice in the blender and make a slightly thick paste of it.

  • Put both these batters in a large bowl and mix well. Add salt to it and mix well with clean hands.

  • After mixing, cover the batter and keep it overnight (8-12 hours) in a warm place to ferment until its volume doubles.

  • To cook the idlis, you will need a steamer. Put the water to boil in the steamer.

  • While the steamer is ready, grease the idli moulds with oil or ghee and pour the batter into it.

  • Then place the idlis in the steamer and steam them for 10-12 minutes.

  • After cooking, take out the idlis and let them cool. Then take out all the idlis with the help of a spoon and serve hot with coconut chutney.



Coconut Chutney Recipe


Ingredients:

  • 1 cup freshly grated coconut

  • 2 tbsp roasted chana dal

  • 1 green chilli

  • 1 small piece of ginger

  • 1/4 cup water (adjust as per consistency)

  • Salt to taste

For tempering:

  • 1 tsp oil

  • 1/2 tsp mustard seeds

  • 1 sprig of curry leaves

  • 1 dried red chilli

  • 1/4 tsp asafoetida


Idli with Coconut Chutney Recipe

Method of Coconut Chutney:

  • In a blender, add grated coconut, roasted chana dal, green chilli, ginger, salt and water and prepare a smooth paste.

  • Take out the paste in a bowl.

  • Now to temper this chutney, heat oil in a small pan. Add mustard seeds and let them crackle.

  • Then add curry leaves, dried red chilli and asafoetida. Saute for a few seconds.

  • Then pour this tempering over the chutney and mix well.

  • Coconut chutney is ready. You can eat it with idli and dosa.




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