Thai Green Curry Idli with Basil Coconut Chutney
Idli batter mixed with green curry paste served with a sweet basil and coconut milk chutney.
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Ingredients
- 4 cups Idli batter (fermented)
- 3 tablespoons Thai green curry paste
- 1/2 cup Coconut milk (thick)
- 4 leaves Kaffir lime leaves (finely shredded)
- 1 cup Fresh Thai basil leaves
- 1 cup Grated fresh coconut
- 2 pieces Green chilies
- 2 tablespoons Roasted chana dal (dalia)
- 1 teaspoon Palm sugar
- 1/2 teaspoon Salt
- 1 teaspoon Sesame oil
- 1/2 inch Ginger
Instructions
- 1
In a large mixing bowl, combine the fermented idli batter with the Thai green curry paste and coconut milk.
- 2
Whisk the batter gently until the green paste is fully incorporated and the batter turns a pale green color.
- 3
Fold in the finely shredded kaffir lime leaves to add a citrusy aroma to the idli batter.
- 4
Grease idli molds with a drop of sesame oil and pour the batter into each cavity, filling them about 3/4 full.
- 5
Steam the idlis in a traditional steamer or pressure cooker (without weight) for 10-12 minutes until a toothpick comes out clean.
- 6
While idlis steam, prepare the chutney by blending coconut, Thai basil, green chilies, ginger, chana dal, palm sugar, and salt with a splash of water.
- 7
Once the chutney is smooth, stir in a tablespoon of thick coconut milk for a creamy finish.
- 8
Allow the idlis to cool for 2 minutes before demolding and serve hot with the basil coconut chutney.
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