Idli with Coconut Chutney, The soft, steamed idlis are made from rice and lentil batter, making them light, easy to digest, and packed with nutrients. Taste and health are perfectly balanced in this meal, which is served with a flavourful coconut chutney. Whether you’re having it for breakfast, lunch, or a quick snack, idli with chutney feels like a warm, satisfying hug on your plate.
Ingredients:
- 2 cups idli rice (or parboiled rice)
- 1 cup urad dal (split black gram)
- 1 tsp fenugreek seeds (optional)
- Salt to taste
- Water as needed
Instructions:
Soak the Rice and Dal:
- For four to five hours, wash and soak the rice in water.
- Separately, wash and soak the urad dal with fenugreek seeds for 4 hours.
Grind the Batter:
- Drain the water from the urad dal and grind it into a smooth, fluffy batter. Use water as needed.
- Grind the rice coarsely, adding a little water. The consistency should be slightly grainy.
- Mix both batters together and add salt.
Ferment:
- Cover the batter and let it ferment in a warm place for 8-12 hours or overnight, until the batter doubles in volume.
Steam the Idlis:
Grease idli plates with oil and pour the batter into each mold.
Steam in an idli cooker or steamer for 10-15 minutes until they are soft and cooked through.
Let them cool slightly, then remove the idlis from the molds.
Coconut Chutney Recipe
Ingredients:
- 1 cup grated fresh coconut
- 2 tbsp roasted chana dal (dalia)
- 1-2 green chilies
- 1/2 inch ginger piece
- Salt to taste
- Water as needed
- For tempering:
- 1 tsp mustard seeds
- 1/2 tsp urad dal
- 1 dried red chili
- 6-8 curry leaves
- 1 tsp oil
Instructions:
Grind the Chutney:
- In a blender, combine grated coconut, roasted chana dal, green chilies, ginger, salt, and some water. Blend into a smooth chutney.
Tempering:
- Heat oil in a small pan, add mustard seeds, urad dal, dried red chili, and curry leaves. Let them splutter.
- After adding the tempering to the chutney, thoroughly stir.
