Suji Idiyappam with coconut chutney. Cooking Coconut-Tomato VILLAGE NOODLES in My Home / Sevai - Idiyappam Recipe. This Coconut Chutney is our favorite accompaniment to go with South Indian tiffin breakfast like dosa and idlis. we are fond of coconut chutney and sambar served with idli, dosa and Coconut chutney is an essential side dish served as a dip with South Indian tiffin breakfast like Idli, Dosa and Medu Vada. Coconut chutney is a south indian condiment made with fresh coconut, chilies, spices & herbs.

I served it with coconut chutney and the chutney recipe is given with this post. This chutney has a little more chillies and tamarind which goes well with this bland ragi idiyappam. Grate coconut, place it along with chilli, fried gram dal. finally, serve idiyappam with tomato kurma or sweet coconut milk and topped with coconut oil. You can cook Suji Idiyappam with coconut chutney using 15 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Suji Idiyappam with coconut chutney

It's 1 glass of sooji.
Prepare 2 glasses of water.
It's 1 tsp of oil.
You need to taste of Salt.
You need 1 1/2 cup of fresh grated coconut.
You need of For the coconut chutney.
You need 1 cup of grated coconut.
Prepare 3 of green chillies.
Prepare 1 tsp of Kashmiri red chilli powder.
You need 2-3 of baby onion.
Prepare 1 tsp of coconut oil.
Prepare 1/2 tsp of mustard seeds.
Prepare 1 spring of curry leaves.
You need 1 of dry red chilli.
It's to taste of Salt.

I wanted to post this idiyappam coconut milk combo last time itself but since I had no time chose the easy phulka menu. As I always insist steamed food is always the best , it is good for breakfast. Next to idli, idiyappam is mittus favorite. My coconut chutney recipe is super simple.

Suji Idiyappam with coconut chutney step by step

Measure the suji and keep ready. In the meantime keep the measured water to boil..
Then put the salt and oil and mix it.Then put suji in the water and stir continuously so that no lumps are formed..
Cook the mixture for a few minutes till it comes together as a thick mass. Let it cool down slightly..
Now grease the Idiyappam press and the idli plates with little oil. And then take some mixture inside the Idiyappam press and close it..
Now put some grated coconut in each idli cavity.
Then on top of it squeeze the mixture with the help of the Idiyappam press..
Top it again with grated coconut. Similarly do this for the remaining and put on the idli plates..
Now steam it for 2 minutes only not more or else it will get gloopy. Remember that this mixture is already cooked. Then remove it slowly and put it on a plate..
Now for the chutney take the coconut, baby onions, green chillies and red chilli powder & salt and grind it to a smooth paste. Then transfer it into a bowl. Add sufficient water and bring to required consistency.Then take a tadka pan and put oil. When hot add oil and then put the mustard seeds, dry red chilli and curry leaves. And after it splutters pour this over the chutney. Mix well and serve with Idiyappam..

I have used just the basic ingredients. I highly recommend using freshly grated coconut. If you've tried this Coconut Chutney Recipe then don't forget to rate the recipe! I usually make sweetened coconut milk ( with sugar) for idiyappam as served in restaurants. I make coconut milk with jaggery only for vendhaya dosai.