Idli with Coconut Chutney

Here’s a recipe for Idli with Chutney, a quintessential South Indian breakfast dish. Soft, fluffy steamed rice cakes are paired with a flavorful chutney, often made with coconut or tomato. It’s a simple yet nourishing plant-based meal. 🌿✨

Idli with Coconut Chutney

Idli (Steamed Rice Cakes)

Serves: 4 (makes about 12 idlis)
Prep Time: 10 minutes (active) + 8 hours (fermentation)
Cook Time: 15 minutes

Ingredients:

• 1 cup parboiled rice (idli rice)
• ¼ cup urad dal (split black gram)
• ¼ tsp fenugreek seeds
• ½ tsp salt
• Water, as needed

Instructions:

Step 1: Soak the Rice and Dal

1. Rinse the rice, urad dal, and fenugreek seeds separately until the water runs clear.
2. Soak the rice and dal in separate bowls for 4–6 hours in enough water to cover them.

Step 2: Grind the Batter

1. Drain the urad dal and grind it in a blender or wet grinder with a little water until it becomes smooth and fluffy.
2. Similarly, grind the rice into a coarse batter.
3. Combine both batters, add salt, and mix well. The consistency should be similar to pancake batter.

Step 3: Ferment the Batter

1. Cover the batter with a loose-fitting lid and let it ferment in a warm place for 8–12 hours or overnight. The batter should rise and become airy.

Step 4: Steam the Idlis

1. Grease the idli molds lightly with oil. Stir the batter gently and pour it into the molds.
2. Steam in an idli steamer or regular steamer for 12–15 minutes, or until a toothpick inserted comes out clean.
3. Remove the idlis carefully using a spoon or butter knife and serve warm.

Coconut Chutney

Prep Time: 10 minutes

Ingredients:

• 1 cup grated fresh coconut (or frozen, thawed)
• 2 tbsp roasted chana dal (optional, for thickness)
• 1 green chili, chopped (adjust to taste)
• 1 small piece of ginger
• ¼ cup water (adjust as needed)
• Salt, to taste

For Tempering (Optional):

• 1 tsp coconut oil
• ½ tsp mustard seeds
• 1 sprig curry leaves

Instructions:

1. In a blender, combine grated coconut, roasted chana dal, green chili, ginger, and water. Blend until smooth. Adjust the consistency with water if needed.
2. For tempering, heat coconut oil in a small pan. Add mustard seeds and curry leaves. Let them splutter, then pour over the chutney.
3. Serve fresh with warm idlis.

Tips & Variations:

• Tomato Chutney Alternative: Blend sautéed tomatoes, onions, garlic, and chili with salt and temper with mustard seeds and curry leaves.
• Fermentation Tip: Keep the batter in a warm place, like an oven with the light on, to aid fermentation in cooler climates.
• Storage: Store leftover idli batter in the fridge for up to 3 days. Steam fresh idlis as needed.

This Idli with Coconut Chutney recipe offers a soft, flavorful experience of South Indian cuisine. Serve with a side of sambar for a complete and delicious meal! 🌿✨