Soft Idli with Coconut Chutney
A classic South Indian breakfast, fluffy idlis paired with zesty chutney.
⏱️ 35 min🍽️ Serves 1
🔥 320 kcal💪 10g protein🍚 55g carbs🥑 7g fat🌾 3g fibreper serving
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servings
Ingredients
- 🍚1 cup idli rice
- 🫘¼ cup urad dal
- 🌿½ tsp fenugreek seeds
- 🥥1 cup grated coconut
- 🥣¼ cup roasted chana dal (dalia)
- 🌶️1 green chili
- 🫚½ inch ginger
- 🍃2 sprigs curry leaves
- 🌰¼ tsp mustard seeds
- 🧴1 tbsp sesame oil
- 🧂 salt, to taste
Pro tips
- Ensure your batter is well-fermented for truly soft idlis. A warm spot like an oven with the light on helps.
- Don't overmix the batter after fermentation; gentle mixing preserves the airiness.
- Adjust green chili in the chutney to your preferred spice level.
Method
- 1Wash idli rice, urad dal, and fenugreek seeds. Soak them together in water for 4-6 hours.
- 2Drain and grind the soaked ingredients into a smooth, thick batter using a little water. Add salt, mix well, and ferment overnight (8-12 hours) in a warm place.
- 3For the chutney, grind grated coconut, roasted chana dal, green chili, ginger, and salt with a little water to a smooth paste.
- 4Heat sesame oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves and sauté briefly.
- 5Pour the tempering over the ground chutney and mix well. Set aside.
- 6Grease idli molds and pour the fermented batter into each mold, filling about 3/4 full.
- 7Steam the idlis in an idli cooker or steamer for 10-15 minutes until cooked through and fluffy.
- 8Remove the idlis from the molds and serve hot with the prepared coconut chutney.