Idli Chutney with Coconut

Idli Chutney with Coconut is an authentic dish of South India 

It is a dish favorite for all ages of people. Children love idli for their softness, so do the Elderly. Idli has no spices 

I have made idli chutney recipe  as it is a favorite with all my family members 

Idli is a rice cake, made by steaming of batter consisting of fermented Urad dal(De Husked Black Gram and rice)

idli batter ingredients

Idli chutney with coconut is a traditional dish of South India viz Tamil Nadu, Karnataka, Kerala, Andra Pradesh, and Telangana 

It came to India via Indonesia which was ruled by Hindu Kings in 800 to 1200 CE. The cooks of the Hindu Kings might have invented it by steaming there and brought it to India

Variations of Idli are Button Idli, Rava Idli, Sambar Idli, Sanna 

Now let us see

How to Make Idli Batter At Home 

For the Recipe of Idli Batter, The Preparation starts on the previous day

  • I took 2 cups of rice ( Brown rice, Basmati Rice, Kolam Rice, any rice will do ) and Urad Dal (De Husked Black gram) 
  • I washed them separately and soaked them separately for 6 to 7 hrs 
  • After 6 to 7 hours I ground Urad dal and rice separately by adding little by little water
  • I now took a big vessel and mixed the two batters and covered them with a heavy lid

There is always a query whether the Idli Dosa batter is the same

Idli Dosa Batter Recipe

It varies a little 

In idli batter, we grind the rice separately and the Urad Dal separately, though the contents of both are the same 

The batter for dosa need not be soaked and ground separately. The rice and urad dal can be ground together to make the batter for Dosa. The procedure is the same 

The next morning the fermented batter puffs to 1 and a half to twice the size we add salt as per taste and with adding one to two teaspoon of water give a nice mix 

There are different idli moulds there are idli stands to put up in pressure cooker or idli moulds in idli vessels 

IDLI

How to make Idli 

  • Take a pressure cooker remove the whistle and add one and a half cup of water 
  • Keep a ring or a stand in the middle.
  • Keep Aside 
  • Take an idli stand and brush some oil in the idli moulds 
  • Pour the batter in this idli moulds and arrange in the idli stand 
  • Put on the flame to full or high of the gas stove
  • Put this idli stand in the pressure cooker and let them steam for 15 to 20 mins 
  • When done put out the flame of the gas stove 
  • Remove the idli stand and let idlis cool
  • When the idlis cool with the help of a knife or a spatula remove the idlis and keep them in a dish or sieve

Idlis are very easy to digest 

As idlis consisting of rice and Urad Dal are steamed they have minimal to nil oil as they are not fried in oil. They are a good source of breakfast for people on weight loss diet 

Due to fermentation, the nutrients rise to the occasion and we get Riboflavin, Niacin, Vitamin K, Folic Acid, and Thiamine

Idlis are eaten with Chutney 

Variety of Chutneys :-

  • Freshly grated coconut chutney
  • Dry coconut chutney
  • Onion tomato chutney 
  • Dry coconut garlic chutney 
  •  Green chutney with mint, green chilies, coriander leaves .etc

IDLI CHUTNEY WITH COCONUT

 

Coconut Chutney For Idli 

  • I have taken freshly grated half kernel of the coconut 
  • Two tablespoons of roasted split chickpeas (Dalya)
  • Two green chilies 
  • Half teaspoon salt or as per taste 
  • Two to three curry leaves 
  • Coriander leaves one fourth cup 
  • Grind all this together in a smooth paste in a mixer
  • Remove in a serving bowl 

For tempering 

  • Heat a pan 
  • Add one teaspoon oil 
  • Take a pinch of asafoetida and add 
  • Take seven to eight curry leaves and add to the above mixture 
  • Remove from the gas stove and add to the chutney 

      In a serving dish arrange four or five idlis with a bowl of coconut chutney 

      Idli Chutney with Coconut  is ready to serve Prepare it at home.

     Serve your loved ones

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