Classic South Indian Idli with Fresh Coconut Chutney
Steamed fermented rice cakes served with a traditional tempered coconut and green chili dip.
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Ingredients
- 3 cups Idli Rice (Parboiled)
- 1 cup Whole Skinless Urad Dal (Black Gram)
- 1 teaspoon Fenugreek Seeds
- 1 1/2 teaspoons Salt
- 1 cup Fresh Grated Coconut
- 2 tablespoons Roasted Chana Dal (Dalia)
- 3 pieces Green Chilies
- 1/2 inch Ginger
- 1 teaspoon Mustard Seeds
- 10 leaves Curry Leaves
- 1 piece Dried Red Chili
- 1 tablespoon Vegetable Oil
Instructions
- 1
Wash and soak idli rice and urad dal with fenugreek seeds in separate bowls for at least 6 hours.
- 2
Grind the urad dal into a very smooth, fluffy paste using cold water; then grind the rice into a slightly coarse, rava-like consistency.
- 3
Mix both batters together with salt using your clean hands (the natural bacteria helps fermentation) and let it sit in a warm place for 8-12 hours until doubled in volume.
- 4
Gently fold the fermented batter and pour into greased idli molds, ensuring you don't over-mix and deflate the air bubbles.
- 5
Steam the idlis in a pressure cooker or steamer without the whistle for 10-12 minutes until a toothpick comes out clean.
- 6
For the chutney, blend grated coconut, roasted chana dal, green chilies, ginger, and salt with a little water into a smooth paste.
- 7
Prepare the tempering by heating oil and adding mustard seeds, dried red chili, and curry leaves until they splutter.
- 8
Pour the hot tempering over the coconut chutney and serve immediately with the warm, fluffy idlis.
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