Fluffy Masala Idli With Coconut Chutney Recipe

About this recipe

Fluffy Masala Idli with Coconut Chutney is a delightful South Indian breakfast that combines soft, steamed rice-lentil cakes infused with aromatic spices and vegetables, paired with a creamy and flavorful coconut chutney. Perfect for a family breakfast, this dish offers a balanced blend of textures and flavors, with the idli providing a light, savory base complemented by the freshness of the coconut chutney. The moderate spice level makes it enjoyable for all palates, while the wholesome ingredients ensure a nourishing start to your day.

Ingredients

• 1 kg Idli Rice
• 500 g Urad Dal
• 250 g Carrot
• 200 ml Mustard Oil
• 500 g Capsicum Green
• 100 g Coriander Leaves
• 200 g Fenugreek Seeds
• 100 g Red Chili Powder
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds
• - Grated Coconut
• medium Chilli Green Long
• loose Ginger
• 200 g Roasted Chana Dal
• 200 g Dahi
• 100 g Salt

Instructions

1. 1. Wash the idli rice, urad dal, and fenugreek seeds separately, then soak them in water for 6 hours.
2. 2. Grind the soaked rice, urad dal, and fenugreek seeds into a smooth batter, mix well, and let it ferment overnight in a warm place.
3. 3. Heat oil in a pan, add mustard seeds, and let them splutter. Add grated carrot, chopped capsicum, turmeric powder, red chili powder, and salt, sautéing for 2-3 minutes.
4. 4. Mix the sautéed vegetables into the fermented idli batter along with chopped coriander leaves, ensuring an even distribution.
5. 5. Grease idli molds and pour the spiced batter into each mold, then steam in an idli cooker for 12-15 minutes until fluffy and fully cooked.
6. 6. To prepare the coconut chutney, grind grated coconut, green chilies, ginger, roasted chana dal, yogurt, and salt into a smooth paste. Add a small amount of water if needed for consistency.
7. 7. Serve the hot masala idlis with the prepared coconut chutney for a delicious and satisfying breakfast.