Fluffy Coconut And Curry Leaf Idlis Recipe

About this recipe

Fluffy coconut and curry leaf idlis are a delightful spin on the traditional South Indian steamed rice cakes, infused with the warm aroma of curry leaves and the subtle sweetness of coconut. Perfect for a hearty breakfast or light snack, these idlis are made with a fermented batter of rice and lentils, enriched with grated coconut and tempered spices. The addition of curry leaves adds a distinct freshness, making every bite flavorful and satisfying. This balanced, low-calorie dish caters to body maintenance goals and is ideal for families looking for a wholesome, vegetarian meal.

Ingredients

• 1 kg Idli Rice
• 500 g Urad Dal
• - Grated Coconut
• - Dry Red Chillies
• 250 ml Olive Oil
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds
• 1 box Baking Soda
• 100 g Curry Leaves
• 200 g Fenugreek Seeds

Instructions

1. 1. Wash the idli rice and urad dal thoroughly, soaking them separately for 4-6 hours. Add fenugreek seeds to the urad dal if desired.
2. 2. Grind the soaked rice and dal separately into smooth pastes, adding minimal water as needed. Combine both pastes in a large bowl and mix well.
3. 3. Let the batter ferment overnight (8-12 hours) in a warm place until it doubles in size and becomes airy.
4. 4. In a small pan, heat oil and temper mustard seeds, cumin seeds, curry leaves, and dried red chilies until aromatic. Add turmeric powder and mix.
5. 5. Stir the tempered spices and grated coconut into the fermented batter. Add salt and baking soda, mixing gently.
6. 6. Grease idli molds lightly with oil and pour the batter into the molds, filling each cavity about three-quarters full.
7. 7. Steam the idlis in a steamer or pressure cooker (without the whistle) for 10-12 minutes until cooked through and fluffy.
8. 8. Allow the idlis to cool slightly before removing them from the molds. Serve warm with coconut chutney and sambar.