Idli With Coconut Chutney And Sambhar Recipe

Idli is a traditional Indian recipe made with rice and pulses that provides a good combination of cereal and pulses as well as good quality protein, vitamins and minerals. Served with piping hot sambhar and coconut chutney makes a complete breakfast or an evening snack option.

Nutrition Information per serve

  • 464.3 kcal
  • 72.5 gm
  • 5.6 gm
  • 11.8 gm
    Total Fat
  • 8.3 gm
    Total Fiber
3.0 Tbsp(39.0 gm) Rice
3.0 Tsp(11.0 gm) Urad Dal
1.0 Tsp(3.0 ml) Oil
80.0 Ml(80.0 ml) Water
0.03 Chopped Cup(5.0 gm) Fresh Coconut
1/8 Tbsp(1.0 gm) Chana Dal
1/8 Chopped Tsp(0.26 gm) Green Chilli
0.03 Tsp(0.14 gm) Tamarind
0.06 Tsp(0.13 gm) Ginger
0.47 Number(0.05 gm) Kadi Patta
0.06 Tsp(0.22 gm) Rai
0.03 Tsp(0.11 gm) Urad Dal
0.03 Tsp(0.13 gm) Salt
0.06 Tsp(0.2 ml) Oil
6.0 Ml(6.0 ml) Water
0.02 Cup(4.0 gm) Tur Dal
0.04 Diced Cup(4.0 gm) Brinjal
0.04 Diced Cup(5.0 gm) Green Capsicum
0.04 Chopped Cup(6.0 gm) Tomato
1.0 Number(7.0 gm) Drumstick
0.29 Tbsp(4.0 gm) Tamarind
0.14 Chopped Tsp(0.13 gm) Coriander Leaves
0.29 Grated Tsp(0.6 gm) Fresh Coconut
2.0 Number(0.19 gm) Kadi Patta
0.04 Tsp(0.15 gm) Rai
0.14 Number(0.11 gm) Red Chilly
0.14 Tsp(0.25 gm) Sambhar Powder
0.04 Tsp(0.1 gm) Haldi
0.02 Tsp(0.06 gm) Hing
0.04 Tsp(0.18 gm) Salt
0.29 Tsp(0.96 ml) Oil
0.14 Cup(35.0 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.

  • To prepare sambhar, in a saucepan, add 1 tbsp tamarind pulp, 7 drumsticks, 1/4 cup each of diced capsicum, brinjal, and 3 tbsp chopped tomato.

  • Add 1 tsp sambhar powder, 1/4th tsp salt, 1 cup water, mix, and cook well.

  • Add 1/4th tsp haldi,1 cup cooked tur dal and mix well.

  • To temper sambhar, heat 1 tsp oil.

  • Add 1/4th tsp each of rai, hing, red chilly and 12 leaves of kadi patta.

  • Saute well, add tempering in the sambhar.

  • Garnish with 1 tsp chopped coriander leaves and 2 tsp grated fresh coconut.

  • Add mixed white and black sesame seeds and mix well.