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Easy Idli with Coconut Chutney Recipe
Indian · Breakfast

Easy Idli with Coconut Chutney Recipe

Soft and fluffy idlis served with creamy coconut chutney make a healthy and traditional South Indian breakfast. This easy idli recipe is light, nutritious, and perfect for a quick morning meal.

Prep
Overnight fermentation min
Cook
15 min
Serves
4
Difficulty
Easy

Method

1

Prep & Soak

Rinse the idli rice and urad dal separately under clean running water, then soak them along with fenugreek seeds in enough water for about 6 to 8 hours, allowing them to soften properly.
2

Grind to Batter

Drain the soaked ingredients and grind them into a smooth batter by adding water gradually, ensuring the consistency is thick yet pourable and well combined.

A fluffy idli being dipped into fresh, aromatic coconut chutney
3

Fermentation

Transfer the batter into a large bowl, add salt, and mix gently, then cover and allow it to ferment overnight or for 8 to 10 hours until it becomes light, airy, and slightly risen.
4

Steam Setup

Grease the idli molds lightly with oil, pour the fermented batter into each mold, and place them in a steamer.

A traditional South Indian breakfast spread featuring idli, chutney, and spicy sambar
5

Steam & Cool

Steam the idlis for about 10 to 12 minutes on medium heat until they are fully cooked, soft, and fluffy, then allow them to cool slightly before removing from the molds.
6

Chutney Prep

To prepare the coconut chutney, grind grated coconut, roasted chana dal, green chili, ginger, salt, and a little water into a smooth and creamy paste.

Spooning creamy, tempered coconut chutney over a plate of hot idlis
7

Tempering

Heat oil in a small pan, add mustard seeds and let them splutter, then add urad dal and curry leaves, sauté briefly until aromatic, and pour this tempering over the chutney.
8

Serving

Serve the hot idlis with freshly prepared coconut chutney for a delicious and satisfying breakfast.

Cook’s tips

  • Use specific idli rice or parboiled rice for the best porous and soft texture.
  • Ensure the water used for grinding is cold to prevent the batter from heating up, which can affect fermentation.
  • Do not over-ferment the batter, especially in warm climates, as it can turn sour.

Recipe notes

Soft and fluffy idlis served with creamy coconut chutney make a healthy and traditional South Indian breakfast. This easy idli recipe is light, nutritious, and perfect for a quick morning meal.

Looking for more South Indian favorites? Check out our Crispy Masala Dosa or explore the flavors of Sri Lanka with our Hand-Pressed String Hoppers!

Frequently asked questions

Can I use a blender instead of a wet grinder?

Yes, but be careful not to overheat the batter. Pulse it in short bursts.

How long does the batter last?

You can store the fermented batter in the refrigerator for up to 3-4 days.

Pairs well with

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