A traditional South Indian breakfast that’s light, fluffy, and vegan! Soft steamed rice cakes (idlis) are paired with a creamy coconut chutney made dairy-free using easily available plant-based ingredients. This wholesome dish is perfect for any time of the year.
Vegan Idli with Coconut Chutney
Ingredients
For the Idli Batter
For the Coconut Chutney
For Tempering the Chutney
Instructions
For the Idli Batter
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Rinse rice and urad dal separately in water. Soak the rice and fenugreek seeds together in water and urad dal in a separate bowl for at least 4–6 hours.
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Grind the urad dal into a smooth paste with a little water. Similarly, grind the rice into a slightly coarse paste.
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Combine both pastes, add salt, and mix well. Let the batter ferment overnight in a warm place until it doubles in volume.
For Steaming Idlis
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Grease idli molds with a little coconut oil. Pour the fermented batter into the molds.
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Steam in an idli steamer for 10 minutes or until a toothpick inserted comes out clean.
For Coconut Chutney
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Blend grated coconut, green chili, ginger, roasted chana dal, and salt with water to form a smooth paste. Adjust consistency as needed.
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Heat coconut oil in a small pan, add mustard seeds, curry leaves, and asafoetida. Pour this tempering over the chutney.
Note
- Ensure the idli batter is neither too thick nor too runny. The right consistency ensures soft idlis.
- During colder months, keep the batter in a warm place or near a light bulb to aid fermentation.
- You can add grated carrots or finely chopped coriander to the batter for a variation.
- For a tangy flavor, you can add a small piece of tamarind while blending the chutney.
- Fermented batter can be stored in the fridge for up to 3 days.