Idli with Chutney
Soft, pillowy idlis made from a lightly fermented rice and urad dal batter, served with a bright coconut chutney that balances creaminess, heat, and a tangy finish.
2 cup rice, soaked 4–6 hours
1 cup urad dal, split, husked, soaked 4–6 hours
1 tsp fenugreek seeds
2 ½ cup water, plus more for grinding as needed
1 ½ tsp salt
1 tbsp oil, for greasing idli molds
1 cup coconut, fresh or unsweetened frozen, thawed
2 tbsp roasted chana dal
1 tsp tamarind, or 1/2 tsp tamarind paste
1 green chili, adjust to taste
¼ cup water, for chutney grinding
½ tsp salt
1 tsp mustard seeds
1 tsp urad dal, for tempering
1 dried red chili
6 sprig curry leaves
1 tbsp oil, for tempering
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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