Idli With Coconut Chutney Recipe

Idlis , served with coconut chutney, makes a complete breakfast or an evening snack option.

Nutritional info

ingredients
3 Tbsp(39.0 gm) Rice
ingredients
3 Tsp(11.0 gm) Black Urad Dal
ingredients
1 Tsp(3.0 ml) Oil
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As Required(20.0 ml) Water
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1/4 Cup(40.0 gm) Fresh Coconut(Chopped)
ingredients
1/4 Tsp(1.0 gm) Tamarind
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4 No.(0.44 gm) Kadi Patta
ingredients
1 Tsp(2.0 gm) Green Chilli(Chopped)
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1/4 Tsp(0.95 gm) Black Urad Dal
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1 Tbsp(11.0 gm) Chana Dal
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1/2 Tsp(2.0 gm) Rai
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1/2 Tsp(1.0 gm) Ginger
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1/4 Tsp(1.0 gm) Salt
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1/2 Tsp(2.0 ml) Oil
ingredients
As Required(50.0 ml) Water
  • 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.