Vegan Idli with Coconut Chutney
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.
Ingredients
- 1/2 cup Rice (Idli rice or raw rice)
- 2 tablespoons Split black gram (Urad dal)
- 1/4 teaspoon Fenugreek seeds
- Salt to taste
- Water as needed
- 1/2 cup Fresh grated coconut
- 1 Green chili
- 1/2 Ginger
- 1 tablespoon Roasted chana dal (dalia)
- Salt to taste
- 3 tablespoons Water
- 1 teaspoon Coconut oil
- 1/4 teaspoon Mustard seeds
- 4 Curry leaves
- Asafoetida (hing) a pinch
For the Idli Batter
For the Coconut Chutney
For Tempering the Chutney
Instructions
- 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.
- Grind the urad dal into a smooth paste with a little water. Similarly, grind the rice into a slightly coarse paste.
- Combine both pastes, add salt, and mix well. Let the batter ferment overnight in a warm place until it doubles in volume.
- Grease idli molds with a little coconut oil. Pour the fermented batter into the molds.
- Steam in an idli steamer for 10 minutes or until a toothpick inserted comes out clean.
- Blend grated coconut, green chili, ginger, roasted chana dal, and salt with water to form a smooth paste. Adjust consistency as needed.
- Heat coconut oil in a small pan, add mustard seeds, curry leaves, and asafoetida. Pour this tempering over the chutney.
For the Idli Batter
For Steaming Idlis
For Coconut 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.