Masala Idlis with Coconut Chutney

Time

Prep 20 min · Cook 30 min · 50 min total

Difficulty

medium

1. 1

   Put semolina in a bowl. Add salt to taste, green chillies and turmeric powder. Mix with a spoon.

2. 2

   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!).

   15 min
3. 3

   Now, grease the idli bowls. Pour this batter in the same. Boil some water in the idli container.

4. 4

   Put in the idli bowls on the stand into the container. Steam for 10-15 minutes. Now start preparing the chutney.

   15 min
5. 5

   For this, put the coconut and chickpeas in a blender bowl. Add 1 tsp salt, sugar, green chillies and a little water.

6. 6

   Process till smooth. Empty into a bowl and keep aside. Now get ready to make the seasoning.

7. 7

   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.

8. 8

   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.

9. 9

   Mix idlis into the seasoning to coat well with the masala. Transfer to a plate and serve with coconut chutney!

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.