breakfast · vegan · vegetarian · dairy-free · gluten-free
Idli with coconut chutney
Fluffy steamed rice-and-lentil cakes with fresh coconut chutney.
- Time
- 60min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains peanuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor.
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Method
-
1
Grind dal fluffy, then rice slightly gritty; mix with salt and ferment overnight in a warm spot until doubled.
-
2
Pour into greased idli molds or small cups and steam 10–12 minutes.
-
3
Blend coconut, chili, chana dal, salt and water; temper with mustard seeds and curry leaves fried in oil.
-
4
Serve idli warm with chutney (and sambar if you like).
