Fluffy Coconut Rice Idli Medley Recipe

Indian cuisine · 260 calories

Fluffy Coconut Rice Idli Medley recipe

About this recipe

Fluffy Coconut Rice Idli Medley is a delightful South Indian breakfast dish that combines the soft, spongy texture of steamed rice-lentil cakes with the subtle richness of coconut. Perfectly paired with aromatic coconut chutney and a mildly spiced vegetable sambar, this dish offers a balanced burst of flavors and nutrition. With its light and wholesome qualities, this recipe is suited for a united family breakfast, bringing everyone together over a warm and comforting meal. The medley of spices is kept moderate to suit a variety of palates, while the preparation ensures a satisfying and health-conscious start to the day.

Ingredients

  • 1 kg Idli Rice
  • 500 g Urad Dal
  • 200 g Fenugreek Seeds
  • - Grated Coconut
  • loose Ginger
  • 100 g Curry Leaves
  • 200 ml Mustard Oil
  • 500 g Toor Dal
  • 50 g Masala Sambhar
  • 100 g Tamarind Paste
  • - Chilli Green 100 G
  • 100 g Salt
  • 20 g Turmeric Powder
  • 100 g Yellow Mustard Seeds

Instructions

  1. 1. Wash and soak the idli rice, urad dal, and fenugreek seeds in water separately for 4-6 hours. Grind them into a smooth batter, mix, and let it ferment overnight in a warm place.
  2. 2. To make the coconut chutney, blend grated coconut, green chilies, ginger, and salt with a little water until smooth. Prepare a tempering with mustard seeds and curry leaves in oil, then pour it over the chutney.
  3. 3. For the sambar, cook the toor dal in a pressure cooker until soft. In a pot, heat oil and sauté mustard seeds, curry leaves, and the mixed vegetables. Add turmeric powder, sambar powder, and a touch of tamarind paste.
  4. 4. Combine the cooked dal with the vegetable mixture, adjust the consistency with water, and simmer for 10 minutes. Season with salt and set aside.
  5. 5. Grease idli molds lightly with oil, pour the fermented batter into the molds, and steam them in an idli steamer for 10-12 minutes until fluffy and cooked through.
  6. 6. Serve the hot idlis with the prepared coconut chutney and vegetable sambar for a wholesome breakfast.