Story ProgressBack to home
Idli In Coconut Sauce Recipe
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
HideShow MediaFor Idli:
1.
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.
2.
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.
3.
Next, grind the soaked rice to a slightly grainy texture. Mix the rice batter with the urad dal batter, add salt, and mix well.
4.
Allow the batter to ferment overnight or for about 8 hours. The batter should double in volume and have a slight tangy aroma.
5.
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.
6.
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:
1.
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.
2.
In a small pan, heat oil over medium heat. Add mustard seeds and urad dal. Let them splutter and turn golden brown.
3.
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.
4.
Arrange the idlis on a plate or bowl and pour the coconut sauce over it.
Tags: