Coconut Idli
Coconut Idli

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, coconut idli. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

This is a simple and delicious chutney which goes well with all south indian breakfast dishes. In this video we will see how to make coconut chutney in Tamil. With some grated coconut and a handful of spices we can make easy chutney.

Coconut Idli is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Coconut Idli is something which I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can have coconut idli using 4 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Coconut Idli:
  1. Make ready 1/4 cup Sooji chiroti
  2. Get 2 cups Broken rice
  3. Prepare 1/2 cup Grated coconut
  4. Prepare to taste Salt

It is commonly prepared for breakfast in South India and is one of the easiest chutney recipe. Delicious chutney idli which is not only tasty but is perfect for breakfast. This is a hotel style recipe and is so yummy. Crispy, Tasty Dosas and Soft, Spongy Idlis require the essential accompaniments, Sambar and Coconut Chutney to make for a perfect Breakfast.

Instructions to make Coconut Idli:
  1. Soak the broken rice in water for about 5-6 hours.
  2. In a pan take 1cup of water and salt, bring it to boil. - To the boiling water add the chiroti sooji by continuously stirring it to avoid any lumps. - When the mixture thickens, switch off the flame and let it cool down.
  3. Drain the excess water from the broken rice and grind it to smooth paste in a mixer. - Add the smooth paste to the chiroti sooji ganji and mix well. - Let the batter ferment well overnight.
  4. The next morning take 1/2 cup of grated coconut and make it smooth paste in a mixer and add it to the fermented batter. - Add salt to taste. If the batter is not fermented well then add a pinch of cooking soda and mix well.
  5. Pour the batter on the greased idly plates and steam cook for about 15-20 minutes. - Idlis will be so soft so handle with care. Let the plate cool down for 3-4 minutes and then try to remove idly's from the plate.
  6. Serve hot with Coconut chutney or Spicy Red Chutney and Ghee.

Here is my recipe for a very simple but perfect. The Coconut Chutney has a well-rounded flavour that goes well with most variants of idlis and dosas, be it plain or exotic options like Rava Idli or Ragi Dosa. Making south Indian coconut chutney for dosa and idli is very simple; just blend fresh coconut with chillies, curd and ginger and mix tempered mustard seeds. Idlis are made after soaking parboiled rice and urad dal soaked overnight and ground to a make a batter. Idlis are traditionally eaten with coconut chutney and sambhar.

So that is going to wrap this up for this special food coconut idli recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!