Idli Recipe

Soft Idli Coconut Chutney Recipe – A Classic South Indian Breakfast

Soft Idli Coconut Chutney Recipe is the ultimate South Indian breakfast loved across generations. These fluffy steamed rice cakes served with creamy coconut chutney are not only delicious but also nutritious, making them a perfect way to start your day.

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🧾 Ingredients – Soft Idli Coconut Chutney Recipe

For Soft Idli Batter:

• 2 cups idli rice (parboiled rice)

• 1 cup urad dal (whole, husked)

• 1 tsp fenugreek seeds

• Salt to taste

• Water as needed

• Oil for greasing

Fresh Coconut Chutney:

• 1 cup grated fresh coconut

• 2 tbsp roasted chana dal

• 1–2 green chilies

• ½ inch ginger

• Salt to taste

• Water as needed

For Tempering:

• 1 tsp oil

• ½ tsp mustard seeds

• 1 tsp urad dal

• 6 curry leaves

• A pinch of hing (asafoetida)

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⏳ Preparation Time

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👨‍🍳 How to Make Soft Idli Coconut Chutney Recipe

Step 1: Soak and Grind

• Soak rice and dal separately for 6 hours.

• Grind urad dal into a fluffy batter. Grind rice coarsely.

• Mix batters, add salt, and combine well.

Step 2: Ferment Batter

• Ferment the batter overnight (8–12 hours) in a warm place until it doubles.

Method 3: Steam Idlis

• Grease idli molds, pour batter, and steam for 10–12 minutes.

Method 4: Prepare Coconut Chutney

• Blend coconut, roasted chana dal, chilies, ginger, and salt with water.

• Temper with mustard seeds, urad dal, curry leaves, and hing. Mix into the chutney.

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🍽️ Serving Suggestions

Serve hot idlis with fresh coconut chutney and sambar. Add a spoon of ghee on top for extra flavor.

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🥗 Nutrition Table (Per Serving: 3 Idlis + 2 tbsp Coconut Chutney)

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✅ Pro Tips for Soft Idli 

• Use cold water while grinding dal to keep the batter fluffy.

• Ferment batter in a warm oven during winters.

• Add poha while grinding rice for extra softness.