Coconut Idli Recipe - Soft, Fluffy, and Delicious!
Coconut idli is a nutritious and satisfying dish that's rich in fiber and low in fat, supporting digestive health and providing sustained energy.
4 Pieces
For 4 people
Difficulty
Easy
Taste
Unknown
Health Benefits
High in Fiber: The combination of rice, dals, and coconut provides a good amount of dietary fiber, supporting healthy digestion.
Rich in Protein: Urad dal adds protein to the idli, making it a filling and satisfying dish.
Low in Fat: Coconut idli is low in total fats and saturated fats, making it a heart-healthy choice.
Sustained Energy: The carbohydrate content in rice and dals provides sustained energy throughout the day.
Vitamins and Minerals: Coconut idli contains essential vitamins and minerals like iron and potassium.
250 kcal
in 136g
Protein:
7g
Fats:
5g
Carbs:
45g
Cholesterol:
0mg
Sodium, Na:
100mg
Potassium, K:
200mg
Coconut idli is a flavorful twist on the traditional South Indian steamed rice cakes. This recipe infuses the classic idli with the rich, nutty taste of fresh grated coconut, adding a unique texture and aroma. These idlis are easy to digest and perfect for a healthy breakfast or snack. Serve them with coconut chutney and sambar for a delightful and wholesome meal.
Ingredients
4
2 & half cups Rice
1 cup Urad dal
0.02 cup Chana dal
1 teaspoon Fenugreek seeds
1 cup Fresh grated coconut
Salt as per taste
Water as per taste
Tips
Ensure the batter is well-fermented for soft and fluffy idlis.
Adjust the consistency of the batter with water if necessary; it should be smooth and slightly thick.
Experiment with different chutneys or side dishes to enhance the flavor of your meal.
Avoid making idlis too large or they may not cook evenly.
Directions
Wash and soak rice, urad dal, chana dal, and fenugreek seeds in water for 6-7 hours.
Drain the soaked rice and dals.
Grind the rice and dals separately to form smooth batters.
Combine the batters and mix well.
Add 1 cup of fresh grated coconut and water to the batter.
Mix thoroughly to form a smooth batter.
Let the batter ferment for 8-10 hours in a warm place until it rises and becomes slightly bubbly.
Heat the steamer on medium heat.
Grease the idli molds lightly with oil.
Pour the fermented batter into the idli molds.
Steam the idlis for 12-15 minutes or until a toothpick inserted comes out clean.
Remove the idlis from the molds and serve them hot with coconut chutney and sambar.
Notes
The dish is suitable for most individuals, but those with coconut allergies should avoid it.
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