Are you craving a quick, healthy, and incredibly flavorful meal? Look no further! This recipe for chutney with idli is a classic South Indian breakfast (or any-time-of-day snack!) that's both easy to make and unbelievably delicious. It’s the perfect combination of soft, fluffy idli and vibrant, tangy chutney – a taste sensation that's guaranteed to brighten your day. This recipe is perfect for those busy weeknights when you need a healthy and quick dinner idea, or for a delightful weekend brunch. Let's dive into this homemade cooking adventure!
Ingredients:
For the Idli:
- 1 cup urad dal (split black lentils), soaked for at least 4 hours
- 4 cups idli rice (medium-grain rice), soaked for at least 4 hours
- Salt to taste
For the Coconut Chutney:
- 1 cup fresh grated coconut
- 2-3 green chilies, chopped (adjust to your spice preference)
- 1/2 inch ginger, chopped
- 1/4 cup roasted chana dal (split chickpeas)
- Salt to taste
- 1/4 cup water (or more, as needed for desired consistency)
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal (split black lentils)
- A few curry leaves
- A pinch of asafoetida (hing, optional)
Instructions:
Making the Idli:
- Drain the soaked urad dal and rice. Grind them separately in a wet grinder until smooth, adding water as needed. For a smoother batter, you can use a blender.
- Combine the ground urad dal and rice batter in a large bowl. Add salt and mix well.
- Cover the batter and let it ferment for 8-12 hours in a warm place. The batter should double in volume.
- Grease your idli steamer plates with oil. Pour the batter into the molds, filling them about ¾ full.
- Steam the idli for 10-12 minutes, or until they are cooked through and firm to the touch.
Making the Coconut Chutney:
- Heat oil in a small pan. Add mustard seeds and let them splutter.
- Add urad dal and saute until golden brown.
- Add chopped green chilies, ginger, curry leaves, and asafoetida (if using). Saute for a minute.
- Add the grated coconut and roasted chana dal. Saute for 2-3 minutes.
- Add salt and water. Mix well and cook for another 2-3 minutes, or until the chutney reaches your desired consistency.
- Let the chutney cool slightly before serving.
Serving Suggestions:
Serve the hot, fluffy idlis with a generous dollop of the flavorful coconut chutney. You can also add a side of sambar for a complete South Indian breakfast experience.
Tips and Variations:
- For a smoother chutney, you can blend it in a food processor after cooking.
- Adjust the amount of green chilies according to your spice preference.
- You can add a squeeze of lime juice to the chutney for extra tanginess.
- Toasted coconut flakes can be added for extra texture and flavor.
- If you don’t have roasted chana dal, you can use regular chana dal and roast it yourself in a dry pan until lightly browned.
- This recipe can be easily doubled or tripled to serve a crowd.
Nutritional Information (per serving, approximate):
- Calories: Around 200-250 (depending on serving size and ingredients)
- Protein: 8-10g
- Carbohydrates: 30-40g
- Fat: 5-7g
This delicious and healthy meal is perfect for a quick breakfast, lunch, or even a light dinner. The combination of soft idlis and flavorful chutney offers a delightful culinary experience. Enjoy!