Fluffy Coconut Cardamom Idli Recipe

About this recipe

Fluffy Coconut Cardamom Idli is a delightful South Indian breakfast dish, combining the softness of steamed rice-lentil cakes with the aromatic flavor of cardamom and the creamy richness of coconut. Perfect for a family breakfast, this dish is light yet satisfying, offering a balanced blend of spices and nutrients. The subtle sweetness from coconut pairs beautifully with the fragrant cardamom, making it an elegant twist on the traditional idli recipe. Served alongside chutneys or sambar, this wholesome dish is a comforting start to the day, crafted for everyone's enjoyment.

Ingredients

• 1 kg Idli Rice
• 500 g Urad Dal
• - Grated Coconut
• 200 g Fenugreek Seeds
• 1 box Baking Soda
• 200 ml Ghee
• 100 G Lasun Khobra Chutney
• 20 g Cardamom Powder
• 100 g Salt

Instructions

1. 1. Wash and soak idli rice and urad dal separately in water for 4-6 hours; soak fenugreek seeds with the urad dal.
2. 2. Grind the urad dal and fenugreek seeds into a smooth batter, then grind the idli rice into a slightly coarse batter using minimal water.
3. 3. Combine both batters, add salt, and mix well. Let the batter ferment overnight or for 8-12 hours in a warm place until it doubles in volume.
4. 4. Once fermented, gently fold in the grated coconut, cardamom powder, and baking soda to maintain the airiness of the batter.
5. 5. Grease idli molds with ghee or oil, pour the batter into the molds, and steam on medium heat for 10-12 minutes until the idlis are fluffy and cooked through.
6. 6. Allow the idlis to cool for 2 minutes before removing them from the molds. Serve warm with coconut chutney or sambar for a wholesome breakfast.