Spicy Red Coconut Chutney and Mini Ghee Idlis
Bite-sized idlis tossed in ghee served with a fiery roasted red chili and coconut chutney.
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Ingredients
- 2 cups Parboiled idli rice
- 1/2 cup Urad dal (split black gram)
- 1 cup Fresh grated coconut
- 6 pieces Dried red chilies
- 2 tablespoons Roasted chana dal (dalia)
- 1 teaspoon Tamarind paste
- 3 tablespoons Ghee (clarified butter)
- 1 teaspoon Mustard seeds
- 10 leaves Curry leaves
- 1 1/2 teaspoons Salt
Instructions
- 1
Soak rice and urad dal separately for 4 hours, then grind into a smooth batter and ferment overnight.
- 2
Grease a mini idli mold with a drop of oil and pour the fermented batter into the small cavities.
- 3
Steam the mini idlis for 8-10 minutes until firm, then remove and let them cool slightly before demolding.
- 4
For the chutney, lightly roast the dried red chilies in a drop of oil until fragrant but not burnt.
- 5
In a blender, combine the roasted chilies, coconut, chana dal, tamarind, and salt with a little water to form a thick, spicy paste.
- 6
Heat 1 tablespoon of ghee in a small pan, add mustard seeds and curry leaves, then pour this tempering over the chutney.
- 7
In a large pan, heat the remaining ghee and toss the mini idlis on medium heat until they are lightly golden and coated.
- 8
Serve the warm, buttery mini idlis immediately with a generous side of the spicy red coconut chutney.
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