Recipe: Eating on a Dime Rice idli with coconut chutney &amp; tomato-onion chutney

Lelia Vaughn

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Recipe: Eating on a Dime Rice idli with coconut chutney & tomato-onion chutney Delicious, fresh and tasty.

Rice idli with coconut chutney & tomato-onion chutney. Idlis are traditionally eaten with coconut chutney and sambhar. Sometimes a coarse powder called molagapodi is also an accompaniment to the idlis. Idli is the light breakfast that is so healthy and delicious popular in South India.

Serve hot with Sambar or Coconut Chutney.

Note: The secret to getting really soft idlis is to add cooked rice while grinding.

Tasty coconut chutney or a traditional style sambhar goes well with idli or dosas.

You can cook Rice idli with coconut chutney & tomato-onion chutney using 20 ingredients and 8 steps. Here is how you cook that.

Ingredients of Rice idli with coconut chutney & tomato-onion chutney

Prepare of For idli.
It’s of Rice (soaked).
Prepare of Urad dal (soaked).
It’s of Fenugreek seeds.
You need of Salt.
You need of Fenugreek dry leaves.
Prepare of For coconut chutney.
It’s of Coconut.
It’s of Roasted and peeled off peanuts.
Prepare of Salt.
Prepare of For tomato and onion chutney.
It’s of Onion - medium size.
You need of Tomato medium size.
You need of Chana daal.
You need of Garlic-.
Prepare of Turmeric powder.
Prepare of Red chilli powder - according to taste and colour.
Prepare of Dry red chilli.
You need of Oil-.
You need of Mustard seeds for all.

To get super soft idlis, the batter has to ferment well.

A turned-off oven or a microwave is an excellent place to keep the batter. idli chutney recipe

how to make hotel style idli chutney with detailed photo and video recipe. a simple and easy coconut and roasted chana dal based chutney recipe made specifically for idli. the consistency of the chutney is key here and is made watery compared to others. having said that this recipe can also be served with other south indian breakfast like dosa, upma and even pongal recipe. hotel style coconut chutney recipe for dosa and idli with step by step photo recipe. basically, simple coconut chutney is prepared with just coconut. however, restaurant style coconut chutneys are slightly different. in this style of recipe, groundnut and roasted chana dal are added with coconut. consequently, a smooth and creamy texture of chutney is produced. these are amazing side dish for.

Coconut chutney made with fresh coconut, lentils, subtly spiced with green chilies and tempered with fresh curry leaves giving a soothing earthy flavor and is the perfect accompaniment for South Indian idlis, dosas, vada and uttapams (rice pancakes).

Rice idli with coconut chutney & tomato-onion chutney instructions

Grind the soaked daal, rice and fenugreek seeds and leave it one night or untill fermentation.
Add salt and dry fenugreek leaves in the mixture.
Garnish the idli mould with oil.
Pour the batter one by one in each mould and set the idli stand in a cooker. Close the lid and Keep the cooker on gas on medium flame for 15-20mins to steam idlis.
For chutney- grind the crushed or chopped coconut and peanuts, add salt.
Tomato chutney - remove the seeds of tomato. In a pan take heat oil. Add garlic and chana daal stir it for some time now add chopped onion, turmeric powder and red chilli powder and cook for 3-4mins then add tomato and cook for 3-4 mins. Let cool the mixture and then grind it to make chutney. Add salt as for taste.
In a pan heat oil and add mustard seeds and dry red chilli for tadka. Pour the tadka in both chutneys and idli as well.
Serve hot idli with chutney.

We do not grate the coconut because we need a grainy chutney.

Grated coconut when ground will become a smooth paste.

Add the udad dal and stir-fry the dal till it is light golden brown.

Idli chutney recipe - Sharing a simple South Indian chutney recipe for beginners that can be served with idli & dosa.

The word 'CHUTNEY' is derived from an Indian term 'CHATNI' meaning crushed.