Idli (Rice cake) with coconut chutney
- Serves 4
Nutrition per serving
-
kcal 0
-
fat 0g
-
saturates 0g
-
carbs 0g
-
sugars 0g
-
fibre 0g
-
protein 0g
-
salt 0g
Ingredients
- 80g urad dal (split black lentils)
- 15g rice
- 1/2 tsp fenugreek seeds
- Salt, to taste
- 20ml coconut oil
- FOR THE COCONUT CHUTNEY
- 4 whole dry chillies
- 10g chana dal
- 1 tsp ginger
- 1 green chilly
- 1 tbsp mustard seeds
- 200g fresh grated coconut
- Curry leaves, for garnish
- 25ml milk
- Salt, to taste
- YOU WILL NEED
- 1 idli steamer or dim sum bamboo basket with coconut leaf
Method
To make the chutney, sauté the chana dal, ginger, and green chilli until it becomes brown. Set aside until cool, and blend with grated coconut and milk. Sauté the mustard seeds, and curry leaves, and add it to the mixture. Season and set aside.
Soak the split black lentils and fenugreek seeds in water for 4 hrs. Soak the rice in water overnight.
Blend the split black lentils and fenugreek seeds, gradually adding water, until smooth.
Blend the soaked rice until it becomes a paste. Combine the split black lentil paste and rice, season and set aside for 2 hrs.
Blend the soaked rice until it becomes a paste. Combine the split black lentil paste and rice, season and set aside for 2 hrs. 5 Grease the idli steamer, if you have one, and fill each mould with the batter. Or, spoon large tablespoons of batter on a coconut leaf in the steamer basket, keeping space between each. Level the cake pieces and steam for 10 mins. Serve with coconut chutney on the side.
