Thai-Inspired Lemongrass Idli with Galangal Coconut Chutney
Idlis infused with lemongrass served with a zesty coconut chutney flavored with galangal and lime.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 2 cups Idli rice
- 1/2 cup Urad dal (split black gram)
- 2 stalks Fresh lemongrass stalks, finely minced
- 3 leaves Kaffir lime leaves, deveined and chiffonade
- 1 cup Fresh grated coconut
- 1 inch Fresh galangal, peeled and chopped
- 2 pieces Thai bird's eye chilies
- 1 tablespoon Lime juice
- 2 tablespoons Roasted chana dal (dalia)
- 1 teaspoon Salt
Instructions
- 1
Soak idli rice and urad dal separately for 6 hours, then grind into a smooth batter and ferment overnight in a warm place.
- 2
Once fermented, gently fold in the finely minced lemongrass and kaffir lime leaves into the batter with a pinch of salt.
- 3
Grease idli molds with a little oil and pour the lemongrass-infused batter into the slots.
- 4
Steam the idlis in a pressure cooker or steamer for 10-12 minutes until a toothpick comes out clean.
- 5
While idlis steam, prepare the chutney by blending coconut, galangal, chilies, roasted chana dal, and salt with a splash of water.
- 6
Stir fresh lime juice into the blended chutney to maintain a bright, zesty flavor profile.
- 7
Allow the idlis to cool for 2 minutes before de-molding to ensure they remain fluffy and intact.
- 8
Serve the hot lemongrass idlis with a generous side of the galangal coconut chutney.
Ratings & Reviews
No ratings yet
