“Idli and Coconut Chutney: A Match Made in Culinary Heaven!”

Idli with Coconut Chutney Recipe: A South Indian Delicacy



Few meals are as beloved and famous in the vast tapestry of Indian cuisine as the simple idli. These delicate, fluffy steamed rice cakes are a South Indian breakfast classic that has made its way into menus and tables all over the world. Idli is not simply a dish, but a gourmet experience when paired with coconut chutney. We’ll walk you through the steps of cooking this delightful South Indian treat at home in this article.


To make Idli batter:

2 cups uncooked rice

1 cup black gram urad dal

1 teaspoon ground fenugreek

Soaking solution

Season with salt to taste

To make Coconut Chutney:

1 cup fresh grated coconut

2 to 3 green chilis

A little slice of ginger

1 tablespoon roasted chana dal

1 teaspoon oil

1 tablespoon mustard seeds

1 teaspoon asafoetida

Several curry leaves

Season with salt to taste

As needed, water




Idli Batter Preparation

Wash and soak

First, individually wash the parboiled rice and urad dal. Fenugreek seeds should be added to the urad dal.  Grind the urad dal and fenugreek seeds into a smooth paste after soaking. It should be light and fluffy. Place everything in a large mixing dish.


pulse the Rice:

Using a food processor, pulse the wet rice into a little grainy paste. It should not be overly fine. It should be combined with the urad dal batter.


Stir in the salt to the batter. Allow at least 8 hours or overnight for the batter to ferment. The batter should more than double in volume.

How to Make Coconut Chutney

Blend together grated coconut, green chilies, ginger, and roasted chana dal in a blender. Add water as needed to make a gritty paste.

Heat the oil in a small saucepan for tempering. Mix in the mustard seeds, asafetida, and curry leaves. Allow them to sputter. Pour this tempering over the coconut mixture and well combine. Season with salt to taste.

Creating Idlis

Prepare the Idli Steamer: Lightly grease the idli plates. Fill the idli steamer or cooker halfway with water and bring to a boil.

Pour the idli batter into the oiled idli plates in spoonfuls.

Steam the idli plates in a steamer or cooker for 10-12 minutes on medium heat, or until a toothpick inserted into the idlis comes out clean.

Remove the idlis from the plates and serve immediately with the coconut chutney.



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Can I make idli batter with ordinary rice instead of parboiled rice?

Yes, normal rice can be used, however parboiled rice gives the idlis a nicer texture.

Aside from coconut chutney, what should I offer with idli?

Idli complements sambar, tomato chutney, or even a basic vegetable stew.

Can I make chutney with frozen grated coconut?

While fresh coconut is ideal, frozen grated coconut can be used in a pinch. Just make sure it’s completely thawed before combining.

Is it possible to prepare idlis without an idli steamer?

To steam idlis, you can use a normal steamer or even a microwave. Just make sure you have a proper steaming mold or plate.

Is gluten-free idli batter available?

Yes, because it contains no wheat or gluten-containing grains, idli batter is naturally gluten-free.


Few meals in the culinary world can match the simplicity and delectability of idli with coconut chutney. This South Indian favorite is a terrific comfort dish, with its soft texture and subtle flavors of coconut chutney. Whether you’re an expert cook or just getting started in the kitchen, preparing idli with coconut chutney is a must. So, indulge in this delectable cuisine and transport yourself to the bustling streets of South India.

Idli with Coconut Chutney Recipe



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