Fluffy South Indian Idlis with Coconut Chutney

Introduction

Nothing feels more homely than a plate of steaming idlis dipped in coconut chutney. With the Mahaa ISI-certified Idly Cooker, you get evenly cooked, soft idlis every single time — without sticking or sogginess.

Ingredients

For Idlis:

• Idli rice – 2 cups

• Urad dal – 1 cup

• Fenugreek seeds – ½ tsp

• Salt – to taste

• Oil – for greasing plates

For Coconut Chutney:

• Grated coconut – ½ cup

• Green chilies – 2

• Roasted gram – 2 tbsp

• Salt – to taste

• Mustard seeds, curry leaves – for tempering

Method

1. Soak: Wash rice, dal, and fenugreek separately; soak for 6 hours.

2. Grind & Ferment: Grind dal until fluffy, then rice coarsely. Mix, add salt, and ferment overnight.

3. Steam: Pour water into your Mahaa Idly Cooker, grease plates, fill moulds with batter, and steam for 10–12 minutes.

4. Prepare Chutney: Grind coconut, chilies, roasted gram, and salt. Temper in your Mahaa Sauce Pan with mustard and curry leaves.

Mahaa Tip

Grease moulds lightly and don’t overfill. The steam circulation design of Mahaa’s cooker ensures consistent results even on induction.

Cook Safe. Cook Proud. Cook Mahaa.