Idli with Coconut Chutney
Soft, fluffy idlis paired with a tangy, fresh coconut chutney.
⏱️ 27 min🍽️ Serves 1
🔥 280 kcal💪 9g protein🍚 45g carbs🥑 7g fat🌾 4g fibreper serving
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servings
Ingredients
- 🍚2 cup idli rice
- ⚫½ cup urad dal (split black lentils)
- 🌱½ tsp fenugreek seeds
- 🥥½ cup fresh grated coconut
- 🌶️2 green chilies
- 🫚1 inch ginger
- 🍃1 sprig curry leaves
- 🌰1 tsp mustard seeds
- 🧅½ tsp asafoetida (hing)
- 🧴1 tbsp vegetable oil
- 🌿1 tsp tamarind paste
- 🧂 salt, to taste
Pro tips
- Ensure your idli batter ferments well for fluffy idlis; a warm spot or oven with the light on can help.
- Adjust the amount of green chilies in the chutney according to your spice preference.
- For extra soft idlis, add a pinch of baking soda to the batter just before steaming if your fermentation is not strong enough.
Method
- 1Wash idli rice, urad dal, and fenugreek seeds separately. Soak them in water for at least 4-6 hours or overnight.
- 2Grind the soaked dal and fenugreek seeds first to a smooth, fluffy batter using a little water. Then grind the rice to a slightly coarse batter. Mix both batters with salt and ferment overnight in a warm place.
- 3For the chutney, blend fresh coconut, green chilies, ginger, and tamarind paste with a little water until smooth. Add salt to taste.
- 4Prepare the tempering for the chutney: heat oil in a small pan, add mustard seeds, and let them splutter. Then add curry leaves and asafoetida. Pour over the blended chutney.
- 5Grease idli moulds with a little oil. Pour the fermented idli batter into the moulds.
- 6Steam the idlis in an idli steamer for 10-12 minutes or until a toothpick inserted comes out clean.
- 7Remove the idlis from the moulds and serve hot with the fresh coconut chutney.