How to Make Soft Idlis & Coconut Chutney

How to Make Soft Idlis & Coconut Chutney

Idli is a traditional breakfast in most South Indian households and I have added grated carrots and steamed it in a cake mould. I am often asked, How to Make Soft Idlis? I grew up eating Soft Idlis at least two to three times a week. Idli is a savoury rice cake that is popular throughout India now. Yes, there is chutney (dip) and sambar (lentil soup) to make too and all this takes time, but with prior preparation, you can have it for breakfast, lunch or dinner. Sharing, How to Make Soft Idlis & Coconut Chutney.

We make rice cakes, round by steaming a batter comprising fermented black lentils and rice. Because of the fermentation process, the starches break down so that they are more readily metabolized by the body. Digging into soft and fluffy idli dunked in spicy sambar and smothered with coconut chutney is blissful. You can even sprinkle some gunpowder to make it spicier. When I was having a fever or fell ill, my mom used to give me idlis to eat with sugar! They taste so yummy with sugar, too. Doctors recommend idlis with sugar if you have an upset tummy..Steaming is Healthy.

As we steam idlis, they can help in weight loss. Steamed food has less fat and calories that can increase your weight. Idli is very nutritious, as it is a rich source of carbohydrates, fibre, and protein. As we make idlis with fermented batter, the protein and vitamin B content in the food will increase. Millet Pongal is also a healthy breakfast option.

Idli is Tasty

If you are tired of eating a healthy but bland breakfast of sweet oats, cornflakes or poached eggs, then shift to healthy Indian food items that are not only a treat to your taste buds but healthy as well. Idli is one of them and at the top. The process takes time, but otherwise, once you have the batter ready, you can make as many idlis as you want to depend on your Idli steamer size. In my mom’s house, we had an idli stand of six plates which made 24 idlis and when I was married into a large family, my mom gifted me an idli stand with seven plates; 28 idlis could be made at a time! But now a single plate is enough! I We can even stuff the idlis. If you want a change, check out this Mushroom Sweet Corn stuffed Idli.

Idli Idli Everywhere

The city where I live has idli selling carts on almost every street. It is a street food and a gourmet dish on a five-star menu. There is one very famous idli shack–Babai Idli in my city which is very popular in the city and all over. Their idli recipe is a closely guarded secret. The idlis are so soft that they just melt in the mouth. There was even a movie made on the owner of the Shack. They don’t serve sambar there and the idli is served with chutney and a huge dollop of homemade butter on top. The place doesn’t have magnificent tables or chairs to sit on, too, but you can see a rickshaw and an Audi parked outside.

Coconut Chutney

In India, we offer coconuts to God in almost every temple. The priest will keep half and the other half he returns as Prasad. When I was a kid, there was a restaurant just a few hundred meters away from my house. The chutney served there was always very yummy, and it never tasted the same at home. We were regulars there and there were takeaways every other day. Once I asked the steward-“What is the secret to the tasty chutney in your hotel? He replied,” We use the coconuts left over at the temple and thus our chutney tastes divine!” And I actually bought that answer!

How to Make Coconut Chutney

Coconut chutney is on the sweeter side and neutralizes the spicy sambar and podi. Coconut is sweet and you add a couple of green chillies to make it a bit spicier. We add roasted Bengal gram to sliced coconut and make it into a paste. Add a little milk and the taste gets enhanced. Coconuts are easily available in coastal areas. It should neither be too ripe nor too fresh. Shake the coconut to see if there is water inside. If there is water, then you can buy that for chutney.

Let me now share the recipe for How to Make Soft Idlis & Coconut Chutney. If you like Sambar, then check out the recipe here.

INGREDIENTS

For Idli Batter

Urad Dal–1 cup

Idli Rava–3 cups idli ravva( made of rice)

METHOD

First, wash the urad dal nicely and soak it for at least 4 to 6 hours.

Next, in a separate bowl, wash the idli ravva under running water and soak it for an hour.

Now, drain water from the soaked urad dal and grind it in the mixer. Make a smooth, thick batter. It should not be runny. Grind till it is soft and fluffy.

After this, transfer the ground batter to a large vessel as the batter will ferment and increase in volume. Squeeze water from the soaked idli ravva and add it to the ground urad dal batter. I use my hand to mix both, as it is the best way to get a perfect blend.

Now, cover with a lid and keep aside in a warm place. Leave the batter to ferment overnight.

The fermentation is slow in winter and quick during summer. As we live in the tropics, it is easy to ferment nicely, but if you live in a cold climate, then keep it in a heated room or in your oven with the light on.

Actually, the primary reason for soft and fluffy idlis is the fermentation process.

In the morning, you see that the batter has risen to the top. Add salt and mix gently with a ladle. The batter is now ready to make idlis. Pour 2 cups of water into the idli steamer.

HOW TO MAKE SOFT IDLIS

First, heat 2 cups of water in the idli steamer. While the water is heating, wash the idli plates and lightly grease them with oil if you want to.

Next, just spoon the idli batter using a small ladle onto wet moulds so that the idlis come off easily. Place the idli stand in the idli steamer and cover it with the lid. Subsequently, steam the idlis for exactly ten minutes. Remove the lid and the idli stand and leave it for a couple of minutes.

Now, grease a spatula with ghee and carefully remove each idli and place in a bowl.

Finally, drizzle some ghee (clarified butter) over the idlis for a divine taste.

Finally, serve hot, steamed idlis on a plate with chutney, sambar and gunpowder or podi. Or Serve in a bowl with the idlis submerged in a pool of sambar.

Coconut Chutney Ingredients:

½ coconut, peeled and sliced finely

¼ cup roasted chana dal

2 green chillies

2 spoons of milk

Salt to taste

For the tempering:

1 tsp oil

2 dry red chillies split

1tsp Bengal gram or chana dal

1 tsp. Mustard seeds

Few curry leaves

Method:

First, take the finely sliced coconut, roasted Chana dal and green chillies in the mixer jar.

Add a little water and make a thick paste. Remove into a bowl and add salt and milk. Mix thoroughly.

Next, take a small pan for tempering; heat the oil and add the dry red chillies, then add the dal. Once they are a bit done then add the mustard seeds.

Finally, once they splutter, add the curry leaves and pour over the coconut paste. Your chutney is ready to eat with idli.

How to Make Soft Idlis

Print Recipe

• CourseBreakfast
• CuisineSouth Indian
• KeywordHow to Make Soft Idlis & Coconut Chutney

How to Make Soft Idlis Print Recipe CourseBreakfast CuisineSouth Indian KeywordHow to Make Soft Idlis & Coconut Chutney

Ingredients

• 1 Cup Urad Dal
• 3 cups Idli Rava made of rice
• 1 cup Grated Carrot
• Coconut Chutney Ingredients:
• 1/2 coconut peeled and sliced finely
• 1/4 cup roasted chana dal
• 2 green chillies
• 2 spoons of milk
• For the tempering:
• 1 tsp oil
• 2 dry red chillies split
• 1 tsp chana dal
• 1 tsp Mustard seeds

Servings:

Instructions

1. Wash the urad dal nicely and soak it for at least 4 to 6 hours.
2. In a separate bowl, wash the idli ravva under running water and soak it for an hour.
3. Drain water from the soaked urad dal and grind it in the mixer. Make a smooth thick batter. It should not be runny. Grind till it is soft and fluffy.
4. Transfer the ground batter to a large vessel as the batter will ferment and increase in volume. Squeeze water from the soaked idli ravva and add it to the ground urad dal batter. I use my hand to mix both as it is the best way to get a perfect blend. Now cover with a lid and keep aside in a warm place. Leave the batter to ferment overnight. The fermentation is slow in winter and quick during summer. As we live in the tropics it is easy to ferment nicely but if you live in a cold climate then keep it in a heated room or in your oven with the light on. The primary reason for soft and fluffy idlis is the fermentation process.
5. In the morning, you will see that the batter has risen to the top. Add salt and mix gently with a ladle. The batter is now ready to make idlis. Pour 2 cups of water into the idli steamer.
6. Place the mould in a closed pan for ten minutes. Insert a toothpick to check if the idli is done. Gently unmould the idli onto a platter and serve with the chutney in the ring. Drizzle some ghee liberally over the idli.
7. Heat 2 cups water in the idli steamer. While the water is heating, wash the idli plates and lightly grease them with oil if you want to. I just spoon the idli batter using a small ladle onto wet moulds so that the idlis come off easily. Place the idli stand in the idli steamer and cover with the lid. Steam the idlis for exactly ten minutes. Remove the lid and the idli stand and leave it for a couple of minutes. Grease a spatula with ghee and carefully remove each idli and place in a bowl. Drizzle some ghee (clarified butter) over the idlis for a divine taste.
8. Serve the hot, steamed idlis in a plate with chutney, sambar and gun powder or podi. Or Serve in a bowl with the idlis submerged in a pool of sambar.
9. Take the finely sliced coconut, roasted chana dal and green chillies in the mixer jar. Add a little water and make a thick paste. Remove into a bowl and add salt and milk. Mix thoroughly. Take a small pan for tempering; heat the oil and add the dry red chillies, then add the dal, once they are a bit done then add the mustard seeds. Once they splutter, add the curry leaves and pour over the coconut paste. Your chutney is ready to eat with idli.

Recipe Notes

1. We can store idli batter in the refrigerator for 4-5 days.

2. We can store coconut chutney in the refrigerator for a couple of days or more if in the freezer without adding salt or tempering.

3. Chutney goes extremely well with idli, dosa, uttapam, masala paniyaram,upma, and vada. I like it with steamed rice too.