Introduction
A traditional South Indian breakfast of soft steamed rice cakes served with a creamy coconut chutney. This plant-based version is naturally vegan and gluten-free.
Why You’ll Love This Recipe
These idlis are light, fluffy, and easy to digest. The coconut chutney adds a fresh, tangy flavor that complements the mild idlis perfectly. Perfect for a healthy start to your day.
Ingredients
- 1 cup idli rice
- 1/4 cup urad dal
- 1/2 teaspoon fenugreek seeds
- Salt to taste
- 1 cup grated fresh coconut
- 2-3 green chilies
- 1/2 inch ginger
- 1 tablespoon roasted chana dal
- 1/4 cup fresh cilantro
- 1 teaspoon mustard seeds
- 1 dried red chili
- 10-12 curry leaves
- 1 tablespoon coconut oil
Instructions
- Soak idli rice, urad dal, and fenugreek seeds separately for 4-6 hours.
- Grind urad dal with fenugreek seeds to a smooth, fluffy batter. Grind rice separately to a slightly coarse batter.
- Mix both batters, add salt, and ferment overnight or for 8-10 hours until doubled.
- Grease idli molds, pour batter, and steam for 10-12 minutes until a toothpick comes out clean.
- For chutney, blend coconut, green chilies, ginger, roasted chana dal, cilantro, and salt with water to desired consistency.
- Heat coconut oil, temper with mustard seeds, dried red chili, and curry leaves. Pour over chutney and mix.
Nutrition Information
Serving Size: 4 servings
Calories: 385
Protein: 12g
Serving Suggestions
Serve hot idlis with warm coconut chutney. Add sambar or tomato chutney for a complete meal.
Recipe Variations
Add grated carrots or spinach to the idli batter for colorful versions. For chutney, try adding mint or roasted peanuts.
Chef’s Tips
Ensure proper fermentation for fluffy idlis. Use fresh coconut for best chutney flavor. Steam idlis on medium heat to prevent sogginess.
Recipe Details
Prep Time: 20 minutes plus soaking and fermentation
Cook Time: 15 minutes