The World's Best Masala Idlis With Coconut Chutney
Ready In: 50 mins
Serves: 4
Yields: 12 idlis
Ingredients
- 1 cup semolina
- salt
- 1 teaspoon green chili, chopped
- 1⁄2 teaspoon turmeric powder
- 4 tablespoons yogurt
- 1 teaspoon fruit salt
To Make coconut chutney
- 4 tablespoons coconut
- 1 tablespoon channa dal, boiled (chickpeas)
- 1 teaspoon salt
- 1⁄2 teaspoon sugar
- 1 teaspoon green chili, chopped
For seasoning
- 1 teaspoon oil
- 1 teaspoon mustard seeds
- 8 -10 curry leaves
- 1⁄2 teaspoon red chili powder
- 4 green chilies, slit lengthwise
- 4 teaspoons lemon juice
- 1 teaspoon salt
Directions
- Put semolina in a bowl.
- Add salt to taste, green chillies and turmeric powder.
- Mix with a spoon.
- Add in yogurt and mix.
- Add little water to give it a paste like consistency.
- Add fruit salt and mix, and aside for 10-15 minutes (By doing so, not only will your idlis turn out much softer, but they will also have risen beautifully!).
- Now, grease the idli bowls.
- Pour this batter in the same.
- Boil some water in the idli container.
- Put in the idli bowls on the stand into the container.
- Steam for 10-15 minutes.
- Now start preparing the chutney.
- For this, put the coconut and chickpeas in a blender bowl.
- Add 1 tsp salt, sugar, green chillies and a little water.
- Process till smooth.
- Empty into a bowl and keep aside.
- Now get ready to make the seasoning.
- For this, put oil in a large sized wok.
- Add mustard seeds and allow to spluter.
- Add curry leaves, red chilli powder, green chillies and a little water so that it is a little moist.
- Stir fry for a minute.
- Add lemon juice and salt.
- Mix well.
- Allow it to come to a boil.
- Drop idlis carefully, one at a time, into this.
- Mix idlis into the seasoning to coat well with the masala.
- Transfer to a plate and serve with coconut chutney!
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