Millet Idli with Coconut Chutney
A fluffy, healthy South Indian breakfast with a tangy chutney.
⏱️ 30 min🍽️ Serves 1
🔥 280 kcal💪 9g protein🍚 40g carbs🥑 9g fat🌾 4g fibreper serving
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servings
Ingredients
- 🌾1 cup foxtail millet
- 🥣½ cup urad dal
- 🌱¼ tsp fenugreek seeds
- 🥥½ cup grated coconut
- 🌶️1 green chili
- 🫚½ inch ginger
- 🌰1 tbsp roasted chana dal
- 🌰¼ tsp mustard seeds
- 🍃5 curry leaves
- 🍶1 tbsp sesame oil
- 🧂 salt, to taste
Pro tips
- Ensure the batter consistency is not too thick or too watery for fluffy idlis.
- Adjust green chili in chutney to your spice preference.
- Adding a pinch of baking soda can help if your batter didn't ferment well (use sparingly!).
Method
- 1Soak millet, urad dal, and fenugreek seeds separately for 4-6 hours.
- 2Grind the urad dal and fenugreek seeds to a smooth batter with minimal water. Separately, grind the soaked millet into a slightly coarse batter.
- 3Combine both batters, add salt, mix well, and ferment overnight or for 8-10 hours until risen.
- 4For the chutney, blend grated coconut, green chili, ginger, roasted chana dal, and salt with a little water to a smooth paste.
- 5Prepare tempering for chutney: heat oil, add mustard seeds (let them splutter), then curry leaves. Pour over the chutney.
- 6Grease idli moulds, pour in the fermented batter, and steam for 10-15 minutes until cooked through.
- 7Serve hot millet idlis with fresh coconut chutney.