Idli & Coconut Chutney

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This is a masterclass on making the most perfect idli every time. Whether you are an experienced cook or a beginner in the kitchen, this recipe is easy to follow and will deliver delectable results.
No idli is complete without a coconut chutney!

Top Tips
– You will need an idli stand

For the Idli
3 cups of rice
1 cup urad dal
1 tbsp fenugreek seeds
1 ½ tsp salt
oil of choice
1 tsp baking soda

For the Coconut Chutney
3 dried red chilli
80g peanuts
300g fresh coconut, broken into bite-size pieces
1 tbsp jaggery/brown sugar
1 tsp salt
½ tsp tamarind paste
1 tsp black mustard seeds
handful fresh curry leaves

– In one pan, add the rice. In another pan, add the urad dal. In a small bowl, add the fenugreek seeds. Cover them all in a generous amount of water and allow them to soak for at least 8 hours.

– Use your hands to scoop the dal into a blender along with a little bit of the water. Blitz until it forms a thick paste. Once smooth and creamy, transfer to a pan.

– Repeat the process with the rice and fenugreek seeds and transfer them to the blitzed dal. Mix well, cover, and let it ferment overnight.

– Add the salt, and baking soda, and beat the mixture until smooth.

– Coat the idli maker in a little oil. Use a large spoon to scoop the mixture into each idli mould. Fill each mould so they are ¾ full.

– Add an inch of water to a large hot pan. Once the water is bubbling, place the idli inside, cover and cook for 10-12 minutes.

– Meanwhile, prepare the chutney by adding the peanuts and 2 red chilli to a hot pan. Dry roast for 2-3 minutes.

– Turn the heat off and allow them to cool completely and then transfer to a blender. Add the coconut, salt, jaggery, tamarind paste, and 50ml of water. Blitz until it forms a coarse chutney.

– In a small pan, add 1 tbsp oil, the dried red chilli, black mustard seeds and let them sizzle. Once they start to pop, add the curry leaves. Cook for 2 minutes and then pour onto the chutney.

– Once the idli are cooked, use a sharp knife to remove them from their moulds. Brush the moulds with oil again and repeat the process with the rest of the idli mixture.

Enjoy with some sambhar and the coconut chutney!