Idli with Coconut Chutney

Steamed rice cakes served with a refreshing coconut chutney.

Ingredients

• 2 cups idli batter
• 1 cup, grated coconut
• 1 chopped green chili
• 0.5 tsp salt
• 0.25 cup water
• 0.5 tsp mustard seeds
• 10 leaves curry leaves

Method

1. Pour idli batter into greased idli molds.
2. Steam for 10 minutes until cooked through.
3. For chutney, blend coconut, chili, salt, and water until smooth.
4. Temper mustard seeds and curry leaves in oil; mix with chutney.

Chef's tips

• Ensure batter is slightly sour for best taste.
• Use freshly grated coconut for authentic flavor.