Idlis , served with coconut chutney, makes a complete breakfast or an evening snack option.
To make idlis, first, prepare a greased idli tray with 1 tsp oil.
Pour batter into the tray carefully into each mold.
Put the loaded tray into the idli stand.
Cover and steam cook the idlis.
Remove and let hot steam escape.
You may mix white sesame seeds in the batter for a nutritional twist.
To make the chutney, add 1 tbsp chopped Fresh Coconut in a blender jar.
Add 1/2 tsp chopped ginger, 1 tbsp chana dal, 1/4th tsp tamarind paste, 1 tsp chopped green chili, and 1/4th tsp salt.
Add white sesame seeds, add sufficient water and blend well.
To prepare the tempering, first, add 1/2 tsp oil.
Add 1/4th tsp mustard seeds and allow it to crackle.
Add 4 curry leaves, 1/4th tsp urad dal and let it all crackle.
Add this spluttering tadka on the prepared coconut chutney.