Idli and chutney are one of the most popular breakfast items in India. Idli is a staple in South Indian cuisine while chutney varies from region to region. Idli is round and hollow dumpling made from rice and black gram. The idli batter is fermented overnight to release air and enhance shelf life of the dish. People all over India have different variations of chutney for their Idlis like coconut, ginger, mint chutney, tomato chutney etc.
Idli with Coconut Chutney
Idli are fermented rice and lentil-based steamed cakes that are a common dish in South India. My daughter loves eating these fluffy, silky dumplings at morning. She eats them with sambar, a vegetable stew made with lentils. Idli can also be served with coconut chutney or yogurt, ghee, and sugar, which are two other typical toppings. This idli recipe was modified from a variety of letters and SMS sent over the years by my ex-mother-in-law. Creating idli involves steps, same like making other fermented dishes. Use your senses (touch, smell) and your instincts as you follow this recipe; the indicated times are merely guides.
- 2 cups idli rice (see Tips)
- Filtered water (see Tips)
- 1 cup urad gota (see Tips)
- ½ teaspoon fenugreek seeds
- ¼ cup cooked white rice
- 2 teaspoons kosher salt
- ¾ cup grated fresh coconut or unsweetened shredded coconut
- 2 medium green chiles such as jalapeño or serrano, coarsely chopped
- 1 (1 inch) piece fresh ginger, peeled and coarsely chopped
- ¼ bunch cilantro, coarsely chopped
- ½ cup plain whole-milk Greek yogurt
- ¼ cup water, plus more as needed
- 3 tablespoons lemon juice
- ½ teaspoon kosher salt
- 2 tablespoons canola oil
- 2 teaspoons mustard seeds
- 1 teaspoon urad dal (see Tips)
- 2 dried red chiles
- 12 -15 fresh curry leaves
- Idli rice should be placed in a colander and rinsed under cold water to prepare it. Place in a large bowl and drench with filtered water. After rinsing with cold water, put the urad gota in the colander. Add fenugreek seeds and transfer to a medium bowl; cover completely with filtered water. Both bowls should be left to soak for at least six hours and possibly overnight in a warm location (the oven with the light on works great).
- Rice and lentils should be drained, with 1 cup of the lentils’ soaking liquid set aside. In a high-speed blender, mix the lentils with 1/4 cup of the saved soaking water until they are smooth, adding more water as necessary. It’s best if the batter is quite thick. Place in a large bowl. Repeat this procedure using the cooked rice, 1/4 cup of soaking water, and the soaked rice. If necessary, add additional water to get a smooth, moderately thick batter with a hint of grit. Place in the basin containing the lentil batter.
- The batters of rice and lentils should be combined with your hands. Depending on the temperature and humidity, let the bowl covered with a moist kitchen towel to ferment for 8 to 24 hours in a warm location. When the batter has doubled in size, is somewhat bubbly, and smells sour, it is ready. (Check if it’s ready by observing if 1 teaspoon of batter floats in a cup of tap water.)
- The batter should be salted with two tablespoons. Like a thick smoothie, the batter should be fluffy and thick but pourable. If more water is needed, add it in tablespoonfuls.
- Bring to a boil 2 inches of water in a big pot. Spray cooking oil on the plates of an idli stand. Only 3 tablespoons of batter should be placed in each depression. Place the idli plates in a stack on the stand, then move them to the pot. For about 12 minutes, steam under cover over medium heat until firm. After four minutes, take the stand out of the pot and let it cool. Use a moist spoon to remove the idli from the mold. Continue by using the remaining batter. (Alternatively, use a rimmed metal pan in your steamer and fill it halfway with batter if you don’t have an idli stand. To serve, cut the finished giant idli into wedges.)
- Chutney can be made by blending coconut, ginger, cilantro, green chilies, yogurt, 1/4 cup water, lemon juice, and salt. until smooth, process. To a medium bowl, transfer.
- Oil is heated in a little pan over medium heat. Add the mustard seeds and urad dal; simmer, partially covered, for about a minute, or until the dal turns reddish brown and the seeds stop popping. Stir in curry leaves and whole red chilies to taste after taking the pan off the heat. Over the chutney, pour the heated mixture. Warm or room temperature idlis should be served with the chutney on the side.
Idli rice, a short-grained parboiled rice, urad gota (whole, unsplit pulses, also known as black gram, matpe beans, or lentils), and urad dal (split matpe beans, aka lentils), are all commonly accessible online; Laxmi and Swad are both top-notch brands. Offline, Patel Brothers, a national chain of supermarkets with 54 branches, sells a large selection of food items from South Asia.
Rice and lentils should be soaked in filtered water since chlorine prevents fermentation.
4 idli & about 2 Tbsp. chutney
250 calories; fat 7g; cholesterol 1mg; sodium 407mg; carbohydrates 40g; dietary fiber 5g; protein 8g; sugars 1g; niacin equivalents 2mg; saturated fat 3g; vitamin a iu 224IU.
Onion Chutney for Idli/Dosa
Course: Breakfast, dinner
Author: Sivagami Meganathan
- 250 grams Shallots
- 2 tsp Oil
- 5 Garlic pods
- 2 tsp Urad dal
- Gooseberry sized Tamarind
- Salt as needed
- 10 Red chilis (or as per spice level)
- 2 tsp Oil
- 1/2 tsp Mustard seeds
- Few Curry leaves
- In a skillet, heat 2 teaspoons of oil. Add 2 teaspoons of urad dal. Cook for 2 minutes on medium-low heat.
- Add 5 garlic cloves and 250 grams of shallots.
- Shallots should be sautéed till tender.
- Cook for a minute after adding 10 red chilies.
- Turn off the burner, add the tamarind that has been soaked, and let it cool.
- To make a smooth paste, combine the sautéed mixture with the necessary amount of salt in a mixer jar. (If necessary, add a little water).
- Heat 2 teaspoons of oil in a small skillet, add 1/2 teaspoon of mustard seeds, let them sputter, and then add a few curry leaves.
- Serve the hot idli/dosa with the spices and chutney.
- You can modify the level of heat to suit your preferences.
- If your batter has been properly fermented, you can use less tamarind; otherwise, you can add tamarind as needed.
- For seasoning, you can also include split urad dal and asafoetida.
- For chutney, you can also use chana dal in place of urad dal.
- The chutney can be kept in the fridge for up to three days.
idli chutney recipe | how to make hotel style idli chutney
easy idli chutney recipe | how to make hotel style idli chutney
Prep Time5 mins
Cook Time3 mins
Total Time8 mins
- ▢1 cup coconut (grated)
- ▢2 tbsp roasted gram dal / putani / pottukadalai
- ▢few coriander leaves
- ▢few mint leaves / pudina
- ▢1 inch ginger
- ▢1 clove garlic
- ▢2 chilli
- ▢small ball tamarind / imli
- ▢½ tsp salt
- ▢1 cup water
- ▢2 tsp oil
- ▢1 tsp mustard
- ▢½ tsp urad dal
- ▢2 dried red chilli
- ▢few curry leaves
- First, combine 1 cup of coconut and 2 tablespoons of roasted gram dal in a blender.
- A few coriander and mint leaves, 1 inch of ginger, 1 clove of garlic, 2 chillies, 1 ball of tamarind, and 1/2 teaspoon of salt are also added.
- Adding 1 cup of water, mix until a paste forms.
- Put the chutney in a big basin. Keep the consistency pourable when serving with idli.
- Now heat 2 teaspoons of oil in a small kadai to make the tempering.
- 2 dried red chillies, 1 tsp. urad dal, 1 tsp. mustard, and a few curry leaves.
- Mix well after adding the tempering to the chutney.
- Finally, eat hot, steamed idli with idli chutney.
Recipe card for instant idli sambar
PREP TIME5 mins
COOK TIME40 mins
TOTAL TIME45 mins
For instant idli
- 1 cup semolina coarse rava
- Salt to taste
- ½ cup curd
- ¾ cup water or as required
- ¼ tsp baking soda
For pressure cooker sambar
- ½ cup soaked tuvar dal
- 2 cup water or as required
- ¼ tsp turmeric powder
- Salt to taste
- ¼ cup onion bulbs
- 1 drumstick pieces
- 1 big size chopped tomatoes
- ½ cup chopped carrots
- 6-7 curry leaves
- 2-3 green beans
- 2 green chilli slits
- ½ cup tamarind pulp
- Pinch of hing
- 1 tsp red chilli powder
- 2 tsp sambar masala
- 1 tsp jaggery
- 1 tsp oil
- ¼ tsp mustard seeds
- ¼ tsp urad dal
- ¼ tsp cumin seeds
- 2 dry red chilli
- Some curry leaves
For coconut chutney
- ½ cup grated coconut
- 2 tbsp roasted chana dal
- 2 green chilli
- ½ inch ginger
- Salt to taste
- Some water to grind
- 1 tsp oil
- ½ tsp mustard seeds
- ½ tsp urad dal
- ½ tsp cumin seeds
- Some curry leaves
- Pinch of hing
- 1 dry red chilli
Making instant idli
- Semolina, salt, curd, and some water should all be combined in a basin. Idli batter should have a medium thickness.
- For 30-35 minutes, cover and rest the batter.
- When the semolina puffs up after 30 minutes, add water as needed to create a batter with the consistency of idli batter.
- In addition to greasing the bowl with oil and placing the cashews in the center, steam the water in the pan for 5 minutes.
- Just before steaming, mix vigorously until frothy before adding 1/4 tsp baking soda. You might also add 1 tsp of eno.
- Immediately pour the batter into a dish or idli plate. Never let the batter rest.
- On a medium flame, steam the idli for 12 to 15 minutes.
- Serve the quick rava idli along with the sambar and coconut chutney.
Making pressure cooker sambar
- Split pigeon peas should be soaked in 1 cup of water.
- Add the soaked tuvar dal to the pressure cooker after draining the water.
- Salt, 1 cup of water, and turmeric powder should then be added. Cook the dal under pressure for three whistles on a medium heat.
- Make mashed dal from cooked lentils.
- Add a few curry leaves, onion petals, drumsticks, carrot, green beans, tomatoes, and green chili slits after that.
- Add jaggery, turmeric powder, red chili powder, sambar masala, and a half cup of tamarind pulp as well. Mix thoroughly before adding the paste to the pressure cooker.
- Mix thoroughly after adding 1 cup of water.
- On a medium burner, pressure cook with the lid on for one whistle.
- Open the cover when the pressure cooker automatically loses its pressure, then add the necessary water to achieve the desired consistency for sambar.
- Curry leaves, mustard seeds, urad dal, cumin seeds, and oil are now added to a pan and heated. Sauté till dal turns a light golden color.
- Sambar should be well-mixed with tadka added.
- Sambar should be served with idli and garnished with coriander leaves.
Making coconut chutney
- Add grated coconut, roasted Bengal gram, green chile, ginger, salt, and a little water to a mixing jar. Make a smooth paste out of it.
- Oil, mustard seeds, urad dal, cumin seeds, curry leaves, dry red chile, and a pinch of hing are added to a pan while it is heating up. Add the chutney after one minute of sautéing.
- Chutney is served with quick idli.
- For idli, use sooji (coarse rava).
- For the batter to absorb and puff up properly, allow 30 to 35 minutes of resting time.
- On a medium-high burner, steam the idli for 12 to 15 minutes.
- For pressure cooker sambar, use soaked dal.