
Idli & Coconut Chutney Recipe

20 mins

2-3 people

15 mins
Idli& Coconut Chutney
Ingredients
For Idli:
2 cup soaked UradDaal
3 cup soaked Parboiled Rice
Salt to taste
Moist Muslin Cloth
For Chutney:
1 cup fresh shredded Coconut
1-2 Green Chilly
2 tbsp Roasted Chana daal
1 small piece Ginger
1 tsp Cumin Seeds
Few Curry Leaves
Salt to taste
Half Lemon Juice
For tempering:
1 tsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Roasted UradDaal
1 tsp Roasted Chana Daal
1-2 Red Chillies
Few Curry Leaves
Method
- For Idli
- First, soak the Uraddaal and some parboiled rice overnight for the idli batter.
- Then in the morning grind the daal to a nice fine paste and then next, grind the rice into a paste.
- • Now mix both daal and rice paste and it keep aside for a few hours for fermentation.
- After a few hours take the batter and add some salt and mix everything well.
- Now take an idlisteamer and keep it on flame and boil some water inside it.
- Once the water starts to boil, take the idli stand and place a moist muslin cloth on top of the idli stand or you can apply some oil to the idli stand.
- Then put a big spoonful of the idli batter on each mold of the stand and then place the stand in the steamer.
- Cover the lid and let it steam for about 15-20 minutes. Your idli will be ready after that.
- For Chutney:
- Now for chutney, take a coconut and grate it and then add some green chilies, roasted chana dal and some ginger.
- Now for a tangy taste you can add some lemon or tamarind water then add some cumin seeds and curry leaves.Then grind all of it in coarsely.
- Once it is done take it out in a bowl and add some salt to taste.
- Now for tempering, take a pan, put some coconut oil and add some mustard seeds, some urad dal some roasted chana dal and some dried red chilli and finally some curry leaves.
- The tadka is now ready .Once it starts crackling, take them out and pour everything on the top of the chutney.
- Your mellow idli and the chutney is now ready.
- Enjoy this relishing idli with your loved ones.