Idli with Coconut Chutney
Soft, fluffy steamed rice cakes served with a fresh, mildly spicy coconut chutney. A classic South Indian breakfast that's surprisingly simple to make at home.
- Total time
- 20 min
- Servings
- 4
- Calories
- 180
- Protein
- 5g
Ingredients
- 2 cups idli batter
- 1 cup grated coconut
- 2 tbsp roasted chana dal
- 2 green chilies
- 10 leaves curry leaves
- 1 tsp salt
Instructions
- 1
Pour the 2 cups idli batter into the idli molds, filling each about 3/4 full. Place the molds in a steamer and steam over medium-high heat until a toothpick inserted comes out clean, about 12-15 minutes.
- 2
While the idlis steam, blend the 1 cup grated coconut, 2 tbsp roasted chana dal, 2 green chilies, 1 tsp salt, and 1/4 cup water in a blender until smooth, about 2 minutes. Add more water if needed to get a thick, pourable consistency.
- 3
Heat 1 tsp oil in a small pan over medium heat. Add 10 curry leaves and 1 dried red chili (if using) and fry until fragrant, about 30 seconds. Pour this tempering over the chutney and stir to combine.
- 4
Once the idlis are done, let them cool for 2 minutes, then remove them from the molds with a spoon. Serve warm with the coconut chutney on the side.
Tools you’ll need
- idli steamer or pot with steamer basket
- blender
- small pan
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