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Idli In Coconut Sauce Recipe

Idli In Coconut Sauce
How to Make Idli In Coconut Sauce

Idli In Coconut Sauce Recipe: This idli in coconut sauce is a very interesting recipe which will be liked by the South Indian cuisine lovers. It is very easy to make, you can make it for breakfast or lunch.

  • Total Cook Time 40 mins
  • Prep Time 15 mins
  • Cook Time 25 mins
  • Recipe Servings4
  • Easy

Ingredients of Idli In Coconut Sauce

  • For Idli:
  • 2 cups idli rice (parboiled)
  • 1 cup urad dal
  • 1 tsp fenugreek seeds
  • Salt to taste
  • For Coconut Sauce:
  • 1 cup coconut , grated
  • 2 green chilies, chopped
  • ½ inch ginger, chopped
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad dal
  • 8-10 curry leaves
  • 1 tbsp vegetable oil
  • Salt to taste
  • Water, as needed

How to Make Idli In Coconut Sauce

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For Idli:

Rinse the idli rice and urad dal separately a few times and then soak them in water. Add fenugreek seeds to the urad dal while soaking. Let them soak for 4-6 hours.
After soaking, drain the water and grind the urad dal to a smooth and fluffy consistency, adding water as needed. Transfer the batter to a large bowl.
Next, grind the soaked rice to a slightly grainy texture. Mix the rice batter with the urad dal batter, add salt, and mix well.
Allow the batter to ferment overnight or for about 8 hours. The batter should double in volume and have a slight tangy aroma.
Grease the idli molds with oil and pour the batter into each mold, filling them up to ¾ of the way. Steam the idlis in a steamer for about 10-12 minutes, or until a toothpick inserted into the centre comes out clean.
Once done, let the idlis cool for a few minutes before removing them from the molds. They should come out easily without sticking.

For Coconut Sauce:

In a blender, combine grated coconut, green chilies, ginger, and a pinch of salt. Blend to a smooth paste, adding water as needed. Transfer the mixture to a bowl.
In a small pan, heat oil over medium heat. Add mustard seeds and urad dal. Let them splutter and turn golden brown.
Add curry leaves and sauté for a few seconds until fragrant. Pour this tempering over the coconut mixture and mix well. Adjust salt to taste.
Arrange the idlis on a plate or bowl and pour the coconut sauce over it.
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