Idly with Coconut Chutney
South Indian • Eggetarian
How to Make Idly with Coconut Chutney (Traditional & Healthy Version)
Idly with Coconut Chutney is a classic South Indian breakfast that has won hearts across India for its simplicity, taste, and health benefits. Originating from Tamil Nadu, this dish is a staple in households and found in every traditional South Indian 'tiffin' center. Idly, made from fermented rice (chawal) and urad dal (split black gram), is steamed to perfection, resulting in a soft, fluffy texture that pairs beautifully with the creamy, nutty flavor of coconut chutney. The chutney, made with fresh grated coconut (nariyal), roasted chana dal, green chillies, and tempered with aromatic curry leaves (kadi patta), adds a refreshing and mildly spicy note to the dish. This wholesome combination is celebrated not only for its delightful taste but also for its cultural significance. Idly with Coconut Chutney is often served during festivals like Pongal and Navratri, as well as on special occasions such as family gatherings and traditional South Indian breakfasts. The fermentation of idly batter enhances its digestibility, making it a gut-friendly choice for all ages. With no added oil in the idly and minimal oil in the chutney tempering, this dish is perfect for anyone looking for a nutritious, light, and satisfying Indian snack or breakfast.
Ingredients(for 4 medium idlis with 3 tbsp coconut chutney)
- 1 cup Rice (chawal) (Regular or parboiled)
- 1/4 cup Urad dal (split black gram)
- 1/2 tsp Fenugreek seeds (methi dana)
- To taste Salt
- As needed Water (For batter and steaming)
- 1/2 cup Grated fresh coconut (nariyal) (For chutney)
- 2 tbsp Roasted chana dal (dalia)
- 1 Green chilli (Adjust to taste)
- 1/2 inch Ginger (Optional, for chutney) - optional
- 6-8 leaves Curry leaves (kadi patta) (For tempering)
- 1/2 tsp Mustard seeds (rai) (For tempering)
- 1 tsp Oil (Preferably coconut or sunflower oil for tempering)
Instructions
- 1
Wash and soak rice, urad dal, and fenugreek seeds separately for at least 4-6 hours. Drain and grind urad dal and methi together to a smooth, fluffy batter. Grind rice to a slightly coarse paste. Mix both, add salt, and allow to ferment overnight or for 8-10 hours.
10 minutes
Ferment in a warm place for best results; batter should double in volume.
- 2
Grease idli moulds with a few drops of oil. Pour fermented batter into each mould, filling 3/4th. Steam in an idli steamer or pressure cooker (without whistle) for 10-12 minutes.
12 minutes
Do not overfill moulds; idlis will rise while steaming.
- 3
Remove idlis with a wet spoon and set aside. Serve hot.
2 minutes
Allow to cool for 1 minute for easy unmoulding.
- 4
For coconut chutney: Grind grated coconut, roasted chana dal, green chilli, ginger (if using), salt, and 2-3 tbsp water to a smooth paste.
3 minutes
Adjust water for desired chutney consistency.
Why This Dish is Healthy
Steamed idlis require no oil, making them lower in fat compared to fried snacks. The use of urad dal boosts protein content, keeping you full longer and supporting muscle maintenance. Coconut chutney supplies medium-chain triglycerides (MCTs) for quick energy and is rich in antioxidants. Overall, this meal is perfect for weight management, heart health, and sustained energy.
Idly with Coconut Chutney is naturally low in calories and fat, high in complex carbohydrates, and provides moderate protein from urad dal. The fermentation process increases B vitamins and bioavailability of nutrients, aiding digestion. Coconut offers healthy fats, while chana dal adds fiber and plant-based protein. This dish is gluten-free, making it suitable for those with gluten intolerance, and contains minerals like iron, calcium, and magnesium.
Pro Tips
- 💡Tip 1: For ultra-soft idlis, ensure your batter is well-fermented and aerated.
- 💡Tip 2: Use fresh coconut for the chutney for the best flavor and creamy texture.
- 💡Tip 3: Add a pinch of hing (asafoetida) to the tempering for enhanced aroma.
Storage & Serving
Store leftover idlis in an airtight container in the refrigerator for up to 2 days. Coconut chutney should be kept refrigerated and consumed within 24 hours for best taste. Re-steam or microwave idlis before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 90.0 kcal |
