Breakfast · Tamil Nadu

Idli with Coconut Chutney

Soft, fluffy steamed rice and urad dal cakes from a naturally fermented batter, with a fresh green-chilli coconut chutney and a mustard-seed tadka.

Prep 30 min · Cook 30 min · Total 60 min + 6 hr soak, 10 hr ferment · Serves 4

Ingredients

Idli batter (about 20 idlis)

• 1 ½ cups Idli rice (parboiled rice)
• ½ cup Whole white urad dal
• ½ tsp Fenugreek seeds
• 1 ½ tsp Salt
• 1 tsp Oil

Coconut chutney

• 1 cup Fresh grated coconut
• 2 tbsp Roasted chana dal (pottukadalai)
• 2 Green chillies
• ½ inch Ginger
• ½ tsp Salt

Tadka

• 1 tbsp Oil
• 1 tsp Mustard seeds
• 1 tsp Urad dal
• 1 Dried red chilli
• 1 sprig Curry leaves
• 1 pinch Asafoetida

Method

1. Grind the urad dal. Grind the drained urad dal and fenugreek with ice-cold water, a few spoons at a time, until very light and fluffy. A spoonful dropped in water should float.
2. Grind the rice. Grind the rice separately to a slightly coarse batter, like fine semolina. Mix both batters with the salt by hand for a minute; the warmth of your hand helps it ferment.
3. Ferment. Cover loosely and leave in a warm spot for 8 to 12 hours, until it has risen by about half and smells pleasantly sour.
4. Make the chutney. Grind the coconut, roasted chana dal, chillies, ginger and salt with about 1/2 cup water to a smooth, thick chutney. Heat the oil, pop the mustard seeds, add the urad dal, red chilli, curry leaves and asafoetida and pour over the chutney.
5. Steam. Grease the idli moulds, stir the batter gently once and fill each mould three-quarters full. Steam over boiling water for 10 to 12 minutes, until a skewer comes out clean.
6. Rest and serve. Leave the stand out of the steamer for 2 minutes, then run a wet spoon around each idli to lift it out. Serve hot with the chutney and sambar.

Tips

Don't stir the batter much after fermenting or you'll knock out the air. In a cold kitchen, ferment it in the oven with only the light on.