Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, idli with coconut chutney. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Idli with coconut chutney is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Idli with coconut chutney is something that I have loved my whole life. They are fine and they look fantastic.
Coconut chutney is a south indian condiment made with fresh coconut, chilies, spices & herbs. Some restaurants use chana dal and urad dal both instead of fried gram to make this chutney. This one goes well not only with idli, dosa, vada, pakoras.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook idli with coconut chutney using 5 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Idli with coconut chutney:
- Prepare idli rava
- Get split urad dal
- Prepare methi dana(fenugreek seedt)
- Get salt(as required)
- Prepare Oil for greasing
Coconut chutney is an essential side dish served as a dip with South Indian tiffin breakfast like Idli, Dosa and Medu Vada. We are fond of coconut chutney and sambar served with idli, dosa and vada. In fact my mom-in-law who is actually a Punjabi, loves South Indian food, especially masala. Making south Indian coconut chutney for dosa and idli is very simple; just blend fresh coconut with chillies, curd and ginger and mix tempered mustard seeds.
Steps to make Idli with coconut chutney:
- Rinse urad dal and idli rava in separate bowl well. Soak in sufficient amount of water separately. Add methi dana in urad dal and cover it. Soaked at least 5 to 6 hours.
- Then drain the water from urad dal and grind it into fine paste. Transfer it to the large mixing bowl.
- Squeeze the water from idli rava and grind it coarsely. Transfer it to the same large mixing bowl.
- Mix them together well. Cover the bowl and keep it in warm place to ferment for 6 to 8 hours.
- Batter is ready to make idli. Add salt and mix well. Add little water if required and stir gently.
- Grease the idli stand with oil. Heat the steamer or vessel with water on medium flame.
- Pour the batter in the idli moulds. By that time water must be boiling in the steamer or vessel. Place the idli stand in the steamer or vessel. Cover the vessel with lid and steam the idli for 20 minutes on medium low flame.
- After 20 minutes switch off the gas. Rest it for 10 minutes in steamer.
- Then remove the idli stand. Steaming hot idlis are ready. Serve it with coconut chutney or sambar.
However, the real taste differentiators in this recipe are roasted chana dal, tamarind paste, cumin seeds and curry leaves. Refer more Side Dish for idli dosa. If you found this post useful, I would really love it if you pin it or share it. Simple and easy Coconut Chutney - this popular Indian chutney pairs well with idli, dosa, vadas and so much more! In my kitchen I make dosa, idli from scratch and I will share the recipes soon.
So that is going to wrap this up with this special food idli with coconut chutney recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
