Idli with Coconut Chutney

Name: Idli with Coconut Chutney
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups idli rice (or parboiled short-grain rice), rinsed; 2/3 cup split black lentils (urad dal), rinsed; 1/2 tsp fenugreek seeds; 1 tsp salt; 1 cup shredded unsweetened coconut (fresh or frozen); 2 green chili (serrano or Thai), roughly chopped; 1 inch fresh ginger, peeled, chopped; 1/2 tsp salt; 2 tsp coconut oil (or neutral oil); 1/2 tsp black mustard seeds; 10 fresh or dried curry leaves; 2 dried red chili, broken in half; 2 tsp fresh lemon juice; 6 tbsp water

Soft, fluffy steamed rice cakes served with a vibrant coconut chutney brightened with green chili and tempered mustard seeds. Plan ahead: the batter requires 8 hours of fermentation.

55 minMediumServes 4220 cal/serving

IndianBreakfastStovetopVeganVegetarianGluten-FreeDairy-FreeNut-FreeEgg-FreePork-FreeCorn-Free

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Ingredients

2 cups idli rice (or parboiled short-grain rice), rinsed
2/3 cup split black lentils (urad dal), rinsed
1/2 tsp fenugreek seeds
1 tsp salt
1 cup shredded unsweetened coconut (fresh or frozen)
2 green chili (serrano or Thai), roughly chopped
1 inch fresh ginger, peeled, chopped
1/2 tsp salt
2 tsp coconut oil (or neutral oil)
1/2 tsp black mustard seeds
10 fresh or dried curry leaves
2 dried red chili, broken in half
2 tsp fresh lemon juice
6 tbsp water

Instructions

1

The night before, soak 2 cups idli rice (or parboiled short-grain rice) and 1/2 tsp fenugreek seeds together in a large bowl of water for 6 hours. Soak 2/3 cup split black lentils (urad dal) separately in another bowl of water for 4 hours.
2

Drain the split black lentils (urad dal) and blend it with a small amount of water until very smooth and fluffy, about 4 minutes. Transfer to a large container. Drain the idli rice (or parboiled short-grain rice) and blend coarsely with a small amount of water until a slightly grainy batter forms. Combine both batters and stir well.
3

Add 1 tsp salt to the batter, cover, and let ferment at room temperature for 8 hours or overnight until bubbly and risen.
4

Make the chutney: blend 1 cup shredded unsweetened coconut (fresh or frozen), 2 roughly chopped green chili (serrano or Thai), 1 inch peeled, chopped fresh ginger, 1/2 tsp salt, 2 tsp fresh lemon juice, and 6 tbsp water until smooth. Transfer to a bowl.
5

Heat 2 tsp coconut oil (or neutral oil) in a small skillet over medium-high heat. Add 1/2 tsp black mustard seeds and let them pop, about 30 seconds. Add 10 fresh or dried curry leaves and 2 broken in half dried red chili and sizzle 15 seconds. Pour the tempering over the chutney and stir to combine.
6

To steam idlis, grease idli molds with a little oil. Stir the fermented batter gently and pour into molds, filling each about three-quarters full.
7

Fill a steamer pot with 2 inches of water and bring to a boil. Place the idli stand inside, cover tightly, and steam over medium heat for 12 to 15 minutes until a toothpick inserted in the center comes out clean.
8

Remove the stand and let rest 2 minutes before scooping out the idlis with a spoon. Serve hot with coconut chutney.

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Questions

Can I skip the soak in Idli with Coconut Chutney?

Step 1 reads: "The night before, soak 2 cups idli rice (or parboiled short-grain rice) and 1/2 tsp fenugreek seeds together in a large bowl of water for 6 hours." Better not. The soak in step 1 hydrates the ingredient so it softens evenly in the time given; skipping it means a longer cook and a less even texture.

What can I use instead of curry leaves in Idli with Coconut Chutney?

The entry for Idli with Coconut Chutney calls for 10 fresh or dried curry leaves. In its place: Nothing matches them. Leave them out, or add a bay leaf and a strip of lime zest for a different but pleasant aroma.

Can I make Idli with Coconut Chutney less spicy?

Yes. The heat in Idli with Coconut Chutney comes from 2 green chili (serrano or Thai), roughly chopped and 2 dried red chili, broken in half. For a milder plate, remove the seeds and ribs from the green chili, or use half; nothing else in the method changes.

Is Idli with Coconut Chutney gluten-free?

Yes. As written, nothing in the ingredient list for Idli with Coconut Chutney is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the mustard seeds.

How many calories are in Idli with Coconut Chutney?

One serving (the recipe makes 4) is about 220 calories, with 10 g protein, 35 g carbohydrate and 5 g fat, plus 2 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

Can I start Idli with Coconut Chutney the day before?

Yes. Step 1 is a built-in pause of 6 hours: "The night before, soak 2 cups idli rice (or parboiled short-grain rice) and 1/2 tsp fenugreek seeds together in a large bowl of water for 6 hours." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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