How to Make Soft Idli with Coconut Chutney – A Classic South Indian Breakfast
📋 IngredientsSoft Idli Recipe
🫓 For Idli Batter:
- 2 cups parboiled rice
- 1 cup urad dal (split black gram)
- 1 tsp fenugreek seeds
- Salt to taste
- Water as needed
🥥 For Coconut Chutney:
- 1 cup grated fresh coconut
- 2 tbsp roasted chana dal
- 1 green chili
- ½ inch ginger
- Salt to taste
- Water as needed
- Tempering: 1 tsp oil, ½ tsp mustard seeds, 4-5 curry leaves
👨🍳 Step-by-Step Instructions
🍚 Step 1 – Soak and Grind
- Wash and soak rice, urad dal, and fenugreek seeds separately for 4–6 hours.
- Grind them to a smooth batter using water little by little.
- Mix both batters, add salt, and keep for fermentation overnight.
🧁 Step 2 – Steam Idlis
- Grease the idli moulds with oil.
- Pour the fermented batter into the moulds.
- Steam for 10–12 minutes on medium flame.
- Check with a toothpick – it should come out clean.
- Remove and let it cool slightly before taking them out.
🥣 Step 3 – Prepare Coconut Chutney
- Grind coconut, roasted chana dal, green chili, ginger, and salt with water.
- Adjust thickness as per preference.
- Heat oil, add mustard seeds and curry leaves for tempering.
- Add tempering to chutney and mix well.
🍽️ Serving Suggestions
Serve hot soft idlis with fresh coconut chutney and a cup of filter coffee. Perfect for breakfast or light dinner.
🧾 Nutrition Table (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 28 g |
| Protein | 5 g |
| Fat | 5.5 g |
| Saturated Fat | 3.2 g |
| Fiber | 3 g |
| Sugar | 1 g |
| Sodium | 150 mg |
| Calcium | 25 mg |
| Iron | 1.2 mg |
⚖️ Notes:
- These values are estimates and can vary depending on ingredients and preparation.
- Chutney adds healthy fats and fiber from coconut and lentils.
- Idli is low in fat and high in easily digestible carbohydrates, making it a light and gut-friendly breakfast.