Idli with Coconut Chutney
With Jasbir Kaur
Idli with Coconut Chutney
Preparation time 20 min
Serves 10-12 people
Idli
Ingredients
2 cups of short grain rice
1 cup of lentil ( urad dal )
½ tsp salt
½ tsp curry powder (optional)
Oil for greasing
Method
Wash and soak rice and lentil separately over night
Grind rice and lentil in a blender and let it ferment over
night
Add salt
Spray the idli pan and pour 3/4 batter, steam it for 20
min
Coconut Chutney
Preparation time 10-15 min
Serves 2-4 people
Ingredients
1/2 grated coconut
1 tbsp roasted chickpea
1-2 green chilli
1 tsp salt
1/4 cup chopped coriander (optional)
For tempering
2 tbsp oil
1 tsp mustard seeds
5-6 curry leaves
2 dry red chilli
Method
Grind green chilli, coconut, and roasted chickpea with
little water.
Heat oil in the pan add mustard seeds, red chilli and curry
leaves.
Add the tempering in the coconut mix and serve
(Broadcast: 12 July 2012)
