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Idli with Coconut Chutney

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

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. 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. 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. 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. 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. 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. 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. 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. 8

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

Questions

How long does Idli with Coconut Chutney keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Idli with Coconut Chutney?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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