Idli with 2 Chutneys
Relish the authentic flavors of South Indian cuisine with fluffy Idlis served alongside Coconut Chutney and Peanut Chutney. These soft and airy rice-lentil Idli are complemented perfectly by the creamy Coconut Chutney, made with coconut, green chilies, and spices for a refreshing kick. Accompanied by the nutty richness of Peanut Chutney, crafted from roasted peanuts. Whether savoured for breakfast, brunch, or a hearty snack, Idli with Coconut and Peanut Chutneys is a cherished culinary delight that brings joy to every meal.
Equipment
- 2-3 Bowls
- Mixer Grinder
- Spatula
- Vessel
Ingredients
Idli
- 1 cup Split Black Gram Without Cover
- 3 cup Water
- 3 cup Idli rava
- 2 cup Water
- 2 tsp Salt
- ½ cup Flattened Rice Powder
- ½ cup Water
Coconut Chutney
- 1 cup Chopped Coconut
- 2 inch Ginger
- 3 nos Green Chilli
- 1 tsp Cumin Seeds
- ½ tsp Salt
- 1 bunch Corriander Leaves
- ¼ cup Roasted Chana Dal
Peanut Chutney
- 1 cup Roasted Peanut
- 1 tsp Cumin Seeds
- 1 tsp Salt
- 3 nos Green Chilli
- 2 inch Ginger
- ½ glass water
Adding Spices to Chutney
- 2 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 tsp Black Split Gram
- 2 tsp Chickpea
- 10 nos Curry leaves
Instructions
Idli
- Take 1 cup Split Black Gram in a bowl and wash it thoroughly. Soak in 3 cup Water for 4-5 hrs.
- Drain the water and mixer grind the lentil with 1 glass of fresh water to a fine paste. Transfer to a container. Add some water in mixer grinder to remove complete paste to the same.
- Now add 3 cup Idli rava and 2 cup Water. Mix it and close with a lid. Keep it for 12 hrs in a warm place. You can see that batter is now more the quantity.
- Now add 2 tsp Salt, ½ cup Flattened Rice Powder, and ½ cup Water. Mix it thoroughly. Close with lid and let it rest for 30 mins.
- Mix the batter again. Take Idli containers and apply ghee / oil as a grease. Add small quantity of batter in the containers, let there be some space as it bulges for forming idli. And then cook in idli cooker.
- Add 2 glasses water in idli cooker with a pinch of nimbu sattava. Transfer the stack of Idli Conainers to the cooker and close the lid. Cook on medium flame for 10 mins. Turn off the flame and let it cook on steam for 5 mins.
- Now open the lid and gently remove the Idlis in a container. Reapeat the process for let out idli batter. Fluffy Idlis are ready.
Coconut Chutney
- In a mixer grinder jar add 1 cup Chopped Coconut, 2 inch Ginger, 3 nos Green Chilli, 1 tsp Cumin Seeds, ½ tsp Salt, 1 bunch Corriander Leaves, and ¼ cup Roasted Chana Dal. Mixer grind it for a minute. Transfer to a container. Coconut Chutney is ready.
Peanut Chutney
- In a mixer grinder jar add 1 cup Roasted Peanut, 1 tsp Cumin Seeds, 1 tsp Salt, 3 nos Green Chilli, 2 inch Ginger, and ½ glass water. Mixer grind it for a minute. Transfer to a container. Peanut Chutney is ready.
Adding Spices to Chutney
- Take a pan and heat 2 tbsp Oil, add 1 tsp Mustard Seeds, 1 tsp Cumin Seeds, 1 tsp Black Split Gram, 2 tsp Chickpea, and 10 nos Curry leaves. Let all the lentils get crunchy.
- Add this to both the chutneys from top half the quantity in each for a crunchy flavour.
Video
Notes
Serve hot idli with Ghee or Butter on it for adding more taste.