How to make Idli Chutney -
A traditional south Indian breakfast item now famous all over the world.Coconut chutney recipe for idli and dosa – this coconut chutney is our favorite accompaniment to go with south Indian tiffin breakfast like dosa and idlis. Go ahead give it a try.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Parboiled rice (उकड़ा चावल), Raw rice
Cuisine : Tamil Nadu
Course : Snacks and Starters
For more recipes related to Idli Chutney checkout Masala Dosa, Cocktail Idlis, Mixed Vegetable Idli, Sannas (With Yeast) . You can also find more Snacks and Starters recipes like Prune Chicken Burger Cheese Potato Cakes Herb Crusted Fish-SK Khazana Puchka
Idli Chutney Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 10-15 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Idli Chutney Recipe
Parboiled rice 1 cup
Raw rice 1/4 cup
Skinless split black gram (urad dal) 1/2 cup
Fenugreek seeds (methi dana) 1/2 teaspoon
Salt to taste
Chutney
Fresh coconut scraped 1 cup
Green chillies 2
Fresh coriander a few sprigs
Salt to taste
Oil 1 tablespoon
Mustard seeds 1/2 teaspoon
Split skinless black gram 1/2 teaspoon
Asafoetida a pinch
Curry leaves 5-6
Method
Step 1
Place the parboiled rice and raw rice in a deep bowl and wash them 2-3 times. Drain and soak in 3 cups water for at least 2-3 hours. Wash and soak the dal with the fenugreek seeds in 1 cup water for at least 2-3 hours.
Step 2
Drain the dal and place in a blender. Grind it with ½ cup water to a smooth and spongy batter. Transfer into a deep pan.
Step 3
Drain the rice and place in the same blender. Grind, with 1 cup water, to make a slightly coarse batter. Transfer this into the same deep pan as the ground dal.
Step 4
Add the salt and mix both the batters. Mix thoroughly in brisk whipping motions so as to aerate the batter well. The batter should have a dropping consistency. Keep the pan covered with a tight lid in a warm place overnight to ferment.
Step 5
Heat 2 cups water in a steamer. Lightly stir the batter and pour into lightly oiled idli trays and steam in the steamer for 10 minutes.
Step 6
To make chutney, blend together coconut, green chillies, coriander sprigs and salt into a thick chutney.
Step 7
Heat oil in a non-stick pan. Add mustard seeds and let them splutter. Add black gram, asafoetida and curry leaves and add the tempering to the chutney. Mix well.
Step 8
Transfer chutney into a bowl and serve with idli.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
