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–+ servings

Idli batter recipe | soft idli recipe | hotel style coconut chutney | idli and chutney recipe

Author Nehas Cook Book
2 from 3 votes
Prep Time 5 minutes
Cook Time 15 minutes
Soaking & fermentation 11 hours
Total Time 11 hours 20 minutes
Course Breakfast
Cuisine south indian
Servings 18 idli

Ingredients
 

For soft idli with idli batter

  • 3 cup small grain rice
  • 1 cup urad dal
  • 1 tsp methi dana
  • 1 cup soaked poha
  • Water for soaking and grinding batter
  • Salt to taste

For hotel style coconut chutney

  • 1 tbsp oil
  • 2 tbsp chana dal
  • 1 tbsp curry leaves
  • 2 chopped green chilli
  • 1 inch ginger
  • ½ cup peanuts
  • 1 tsp tamarind
  • ½ cup coconut pieces

For chutney tempering

  • 1 tbsp oil
  • 1 tsp mustard seeds
  • Pinch of hing
  • 1 tbsp urad dal
  • Some curry leaves
  • 2 dry red chilli

Instructions

Making soft idli with idli batter

  • In a mixing bowl, add 3 cups of small-grain rice, 1 cup of urad dal, and 1 tsp methi dana. Wash and soak it for 4-5 hrs.
  • Now remove water from soaked grain and keep it aside. Use water while grinding batter.
  • Also, wash and soaked 1 cup of poha
  • Then in a mixture jar, add soaked grains, 1 cup of soaked poha, and some water. Grind batter into a smooth and ribbon-like consistency.
  • Add some salt and whisk the batter into one direction.
  • Add ground batter into the mixing bowl. Cover and ferment batter to keep it in warm place. You can cover the batter with a thick blanket or keep it into the oven. (Refer to video)
  • After 6-7 hrs, the batter is properly fermented.
  • Now grease the idli plate with oil. add batter and steam idli for 12-14 minutes on high flame.
  • take out idli from steamer and serve hot.

Making hotel-style coconut chutney

  • In a pan, add oil and chana dal. sauté it.
  • Then add curry leaves, green chili, ginger, peanut, and tamarind. Sauté it.
  • Now add coconut pieces into the pan. sauté it.
  • Switch off the gas Cool down the chutney mixture and add it to the mixture jar.
  • Then add 1 cup water and grind it into a smooth paste.
  • Now in a tadka pan, add oil, mustard seeds, and urad dal. sauté it.
  • Switch off the gas, and add curry leaves and dry red chili. Sauté it
  • Then add tadka to chutney mixture. Mix well.
  • Serve coconut chutney with idli or vada.

Notes

For idli
  • Use small grains and old rice for idli batter.
  • use soaked grain water while grinding the batter.
  • Grind batter into a smooth paste, do not grind it coarse. Also, the consistency of the batter should be ribbon-like.
  • addition of salt to grinded batter increases its fermentation process.
  • whisk batter in one direction so air particles incorporate in it.
  • For fermentation, switching on the oven light helps to generate a hot temperature inside it, so the batter will easily ferment.
  • steam idli on high flame.
For coconut Chutney
  • Chana dal gives thickness to the chutney.
  • Peanut gives creaminess and taste to the chutney.
  • Roast coconut slightly into the mixture to increase chutney self-life