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Coconut Chutney with Idli Recipe
A popular South Indian breakfast that is renowned for its ease of preparation and health advantages is idli with coconut chutney. Made from a fermented batter of rice and urad dal, idlis are soft, steamed cakes with an easy-to-digest, light, and fluffy feel.
The dish turns into a tasty delicacy when served with coconut chutney. In order to make the chutney, fresh grated coconut is combined with ginger, green chilies, and roasted chana dal. For flavor and scent, mustard seeds, curry leaves, and dried red chilies are added.
This combination strikes the ideal mix between healthy nourishment and mild, creamy flavors. Idli with coconut chutney is a filling, tasty, and cozy supper choice that is high in protein, carbs, and good fats.
Idli Ingredients
1. Two cups of handmade or store-bought idli batter.
2. Greasing oil for molds
Procedure
1. Grease the idli molds and fill each one with batter.
2. Use an idli steamer to steam for ten to twelve minutes.
3. Serve with sambar or coconut chutney.
Ingredients for Coconut Chutney
1. One tablespoon of roasted chana dal and half a cup of shredded coconut
2.One green chile and one tiny ginger slice
Taste-tested salt and water (for grinding)
Procedure
1. Mix all components into a paste. To get the right consistency, adjust the water.
2. In hot oil, temper with curry leaves, mustard seeds, and a pinch of asafoetida.
