Fluffy Idli Recipe with Coconut Chutney: South Indian Breakfast Delight
5 hours 10 minutes
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About Fluffy Idli Recipe with Coconut Chutney: South Indian Breakfast Delight
Indulge in the delightful taste of soft, fluffy idlis, a beloved South Indian breakfast staple. These steamed rice cakes are incredibly light yet satisfying, making them a healthy and delicious choice any time of the day. The recipe provides clear instructions for creating perfectly soft idlis, ensuring a delightful culinary experience.This recipe pairs the idlis with a vibrant and flavorful coconut chutney, a classic accompaniment that perfectly complements the delicate idli. The detailed instructions guide you through each step, from preparing the batter to steaming the idlis, leaving you with a mouthwatering South Indian breakfast masterpiece.Whether you're a seasoned cook or a beginner, this recipe is your ticket to mastering the art of idli making. Impress your family and friends with these authentically soft and fluffy idlis, guaranteed to be a new favorite.
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Recipe Time & More
Prep5 hours
Cook10 minutes
Total5 hours 10 minutes
Ingredients
For the Idli Batter
For the Coconut Chutney
- 1 cup Coconut fresh, grated
- 2 Chili Peppers adjust to taste, green
- 1 cup Coriander chopped, dhania, fresh
- 1 tsp Sugar or to taste
- 1/2 cup Water for chutney consistency
- 1 tbsp Oil for tempering, optional
- 1/2 tsp Mustard Seeds for tempering, optional
- A few Curry Leaves for tempering, optional
Instructions
Prepare the Idli Batter
- Soak idli rice and urad dal separately for 5-6 hours. Add fenugreek seeds to the urad dal. Drain excess water.
Grind the Batter
- Grind the soaked rice and urad dal separately into smooth batters. Combine the two batters and add salt. Blend again until a smooth, fluffy batter forms.
Ferment the Batter
- Cover the batter and let it ferment in a warm place for at least 5-6 hours, or overnight. The batter should rise and become light and fluffy.
Steam the Idlis
- Grease idli molds lightly with oil. Pour the fermented batter into the molds, filling them about ¾ full. Steam in a steamer or pressure cooker (without the weight) for 10-12 minutes, or until cooked through.
Prepare the Coconut Chutney
- Combine grated coconut, green chilies, coriander leaves, sugar, and water in a blender. Blend until smooth. (Optional: Heat oil in a small pan. Add mustard seeds and curry leaves. Once the seeds splutter, pour the tempering over the chutney.)
Serve
- Serve the hot, fluffy idlis with the delicious coconut chutney.
Recipe Notes
Expert Tips for Perfect Idlis
- Use good quality idli rice for best results.
- The fermentation time may vary depending on the temperature. A warmer environment will result in faster fermentation.
- Don't overfill the idli molds; this will prevent the idlis from rising properly.
- For extra fluffy idlis, you can add a pinch of baking soda to the batter before steaming.
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Recipe Nutrition
Calories: 174kcalCarbohydrates: 31gProtein: 12gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSodium: 855mgFiber: 8gSugar: 2g
Renu Chandratre
Articles: 12
4 Comments
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Absolutely scrumptious! Thanks for the recipe.
This is so tempting! Can’t wait to cook it.
What a flavorful dish! Thanks for sharing.
Awesome soft fluffy white Idlis with yummy Chatni