Idli with Coconut Chutney and Sambar -

Idli with Coconut Chutney and Sambar

Elina James

Prep Time 12

Cook Time 30

Total Time 12 30

Course Breakfast

Servings 4 servings

Calories 300 kcal

For Idli Batter
1 cup urad dal (split black gram)
2 cups parboiled rice
½ teaspoon fenugreek seeds
Salt to taste
Water as needed
For Coconut Chutney
1 cup fresh grated coconut
2 tablespoons roasted chana dal (dalia)
2 green chilies
1 small piece of ginger
Salt to taste
Water as needed
For tempering: 1 teaspoon mustard seeds, 1 dried red chili, few curry leaves, 1 teaspoon oil
For Sambar
1 cup toor dal (pigeon peas)
2 cups mixed vegetables (carrot, drumstick, beans, pumpkin)
1 medium onion, chopped
1 medium tomato, chopped
2 tablespoons sambar powder
½ teaspoon turmeric powder
Salt to taste
1 tablespoon tamarind paste
4 cups water
For tempering: 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, 1–2 dried red chilies, 1 sprig curry leaves, 1 teaspoon oil

Prepare Idli Batter : Soak urad dal with fenugreek seeds and rice separately for 4–6 hours. Grind urad dal to a smooth batter and rice to a slightly coarse texture. Mix together, add salt, and ferment overnight.
Steam Idlis ; Grease idli molds and pour the fermented batter. Steam in an idli steamer or pressure cooker (without whistle) for 10–12 minutes until firm and fluffy.
Prepare Coconut Chutney : Grind coconut, roasted chana dal, green chilies, ginger, salt, and water to a smooth paste. Temper with mustard seeds, dried red chili, and curry leaves in hot oil.
Prepare Sambar : Cook toor dal until soft and mash. In a pan, cook vegetables with turmeric and sambar powder. Add cooked dal, tamarind paste, and water. Simmer for 10–15 minutes. Temper with mustard seeds, cumin seeds, dried red chilies, and curry leaves in hot oil, then mix into the sambar.