Fluffy idlis topped with za'atar spice blend paired with a creamy tahini and coconut chutney.
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Grease the idli steamer plates lightly with a drop of oil to prevent sticking.
Pour the fermented idli batter into the molds until they are three-quarters full.
Sprinkle a generous teaspoon of za'atar spice blend over the top of each raw batter portion.
Steam the idlis in a pressure cooker or steamer for 10-12 minutes until a toothpick comes out clean.
While idlis steam, combine tahini, coconut, lemon juice, chili, and salt in a blender.
Pulse the dip while slowly adding warm water until a smooth, creamy consistency is reached.
Remove the idlis from the steamer and let them rest for 2 minutes before scooping them out.
Drizzle the warm idlis with a little olive oil and serve immediately with the tahini-coconut dip.
