Idli & Coconut Chutney
#weekwhite
Idli & Coconut Chutney is a time immemorial combination and loved by most. Enjoyed as a snack or breakfast or even a main meal
Idli & Coconut Chutney
#weekwhite
Idli & Coconut Chutney is a time immemorial combination and loved by most. Enjoyed as a snack or breakfast or even a main meal
Cooking Instructions
- 1
For Idli - Soak Urad Dal with Fengreek seeds and Poha for 4 hours with adequate water.
- 2
Soak Idli Rice with adequate water for 4 hours
- 3
Strain the water from the Dal and add all to the blender. Make a smooth paste. Set aside
- 4
Strain the water from the Rice and add to the blender and make a coarse paste.
- 5
Combine both the Dal & Rice together in a large bowl and add salt. Cover and ferment for whole night
- 6
Grease the Idli mould with oil and add a ladle of the Idli batter.
- 7
Add to a steamer and steam on high flame for 12 mins each time to complete the batches
- 8
For Coconut Chutney - Grate the coconut and add to the blender. Roast the Chana Dal for 2-3 mins on low flame and add to the grated Coconut. Add green chillies, curry leaves, salt and lot of ice. Blend smooth. Add water if only necessary to make a watery Chutney
- 9
For Tadka - heat coconut oil in a pan and add mustard seeds, whole red chillies, Chana Dal and curry leaves. Stir for 2 mins and add to the Coconut.
- 10
Plate and enjoy soft Idlis with Coconut Chutney
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