Idli with Coconut Chutney & Sambar
Course: BreakfastCuisine: South IndianDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
20
minutesCalories
300
kcalIdli Batter Prep Time
4–6
hoursSoft, fluffy steamed rice cakes (Idlis) served with flavorful coconut chutney and spicy, tangy sambar — a true South Indian breakfast favourite that’s light yet satisfying.
Ingredients
- For Idli Batter:
2 cups idli rice
1 cup urad dal (split black gram)
1 tsp fenugreek seeds
Salt to taste
Water as required
- For Coconut Chutney:
½ cup grated coconut
1 tbsp roasted chana dal
1 green chilli
Small piece of ginger
Salt to taste
Water as needed
1 tsp oil, mustard seeds & curry leaves (for tempering)
- For Sambar:
½ cup toor dal
1 small onion (sliced)
1 small tomato (chopped)
1 tbsp sambar powder
½ tsp turmeric
Tamarind pulp (1 tbsp)
Salt to taste
Curry leaves, mustard seeds & oil for tempering
Directions
- Idli:
- Soak rice, dal, and fenugreek seeds for 4–6 hours.
- Grind into a smooth batter and ferment overnight.
- Steam in greased idli moulds for 10–12 minutes.
- Coconut Chutney:
- Grind coconut, roasted chana dal, green chilli, and ginger with water.
- Temper with mustard seeds and curry leaves.
- Sambar:
- Pressure cook toor dal until soft.
- In a pan, sauté onions and tomatoes, add sambar powder, tamarind, and cooked dal.
- Boil until thickened and aromatic.
Notes
- Serve hot idlis with chutney and sambar!