Idli & coconut chatney

Name: Idli & coconut chatney
Cuisine: American
Ingredients: For the idli batter:; 2 cups Rice soaked; 1 cup Maash daal (white lentils) soaked; Fenugreek (methi seeds) soaked; For the Coconut chutney:; curry leaf (kadi patta); 1/2 cup coconut fresh; peanuts 1/4 cup (phalli); 1 tbspn youghurt; Black mustard seeds (rai)

Safura Banaeem @cook_5141804

Popularly made in south india ,can be eaten for breakfast

Safura Banaeem @cook_5141804

Popularly made in south india ,can be eaten for breakfast

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For the idli batter:
2 cupsRice soaked
1 cupMaash daal (white lentils) soaked
Fenugreek (methi seeds) soaked
For the Coconut chutney:
curry leaf (kadi patta)
1/2 cupcoconut fresh
peanuts 1/4 cup (phalli)
1 tbspnyoughurt
Black mustard seeds (rai)

Cooking Instructions

1

For idli : grind soaked rice and dal along with fenugreek, into thick paste
2

In a steamer or Idli cooker add some water and on the Idli maker spray some oil and pour the batter into the maker let steam for 10 to 15 minutes. Idlis are ready
3

For the chutney : in a grinder add coconut peanuts yoghurt and curry leaves and grind into fine paste
4

In a saucepan add oil, black mustard seeds and more curry leaves later add the fine paste of the chutney into the pan add some water and simmer for 5 minutes until you get the desired consistency. Serve with hot idli

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Safura Banaeem @cook_5141804

on July 08, 2017 08:26

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