South Indian · Breakfast & brunch

Idli with coconut chutney

Name: Idli with coconut chutney
Prep time: 35 min
Cook time: 18 min
Total time: 12 h 53 min
Yield: 16 idli
Cuisine: South Indian
Ingredients: 2 cups idli rice; 1/2 cup skinned urad dal; 1/4 cup thick poha; 1/4 teaspoon fenugreek seeds; 1 teaspoon fine sea salt; Neutral oil for molds; 1 cup grated fresh or frozen coconut, thawed; 1/4 cup roasted chana dal; 1 green chile; 1/2-inch piece ginger; 1 tablespoon lime juice; 1 tablespoon neutral oil; 1/2 teaspoon mustard seeds; 8 curry leaves

Soft steamed fermented rice cakes with fresh coconut chutney and a crackling mustard-leaf tempering.

About 12 hr 55 minTotal

About 55 minActive

$Cost

ModerateDifficulty

Makes 16 idli

Equipment

Finely chop and simmer longer; press through a sieve when the sauce must be smooth.
Best durable full-size pick
Vitamix 5200 Blender · 64-Ounce Container
View at Amazon
Another workable path: Finely chop and simmer longer; press through a sieve when the sauce must be smooth.
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How we chose
Research-backed · reviewed Aug 2026
We matched variable texture control, hot-food guidance, container capacity, stable model identity, warranty, storage burden, and exact retail destination. Kwilt has not cooked with this blender.
Vitamix 5200 Blender · 64-Ounce Container: Its variable-speed range can move from a deliberately rustic salsa to a smooth chile sauce, and the established 64-ounce system is useful well beyond these breakfast Recipes. Trade-off: It is expensive, loud, and tall enough to conflict with some upper cabinets; a less powerful blender is adequate for these softened salsa ingredients.
Another workable path: Finely chop or crush the softened ingredients, simmer longer, and press through a sieve when a smoother result is essential.
Sources
Vitamix 5200 specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 16 idli

2 cups idli rice
1/2 cup skinned urad dal
1/4 cup thick poha
1/4 teaspoon fenugreek seeds
1 teaspoon fine sea salt
Neutral oil for molds
1 cup grated fresh or frozen coconut, thawed
1/4 cup roasted chana dal
1 green chile
1/2-inch piece ginger
1 tablespoon lime juice
1 tablespoon neutral oil
1/2 teaspoon mustard seeds
8 curry leaves

Instructions

Soak rice and poha together and urad dal with fenugreek separately for 4 to 5 hours. Grind dal airy and smooth; grind rice slightly gritty. Combine, cover loosely, and ferment warm until doubled and pleasantly sour, 8 to 12 hours.
Gently fold salt into the batter. Bring water to a steady simmer and lightly oil the idli molds.
Fill molds three-quarters full and steam without pressure until springy and a tester is clean, 10 to 12 minutes. Rest 2 minutes before unmolding.
, roasted chana dal, chile, ginger, lime, a pinch of salt, and enough water for a spoonable chutney.
Heat 1 tablespoon oil, crackle mustard seeds, and crisp curry leaves. Pour the entire tempering over chutney and serve with hot idli.