Easiest Way to Cook Yummy Stuffed Idli with coconut mint Chutney

Stuffed Idli with coconut mint Chutney. Coconut chutney is a south indian condiment made with fresh coconut, chilies, spices & herbs. The other varieties of coconut chutney are made with the addition of fried gram, chana dal, red chilies, shallots, garlic, coriander leaves, mint leaves etc. 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 Coconut chutney is an essential side dish served as a dip with South Indian tiffin breakfast like Idli, Dosa and Medu Vada.

Refer more Side Dish for idli dosa. If you found this post useful, I would really love it if. Mint Chutney or Pudina Chutney is my most favorite chutney recipe, it's flavorful, aromatic, refreshing and a total bliss every mouthful according to me. You can have Stuffed Idli with coconut mint Chutney using 34 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Stuffed Idli with coconut mint Chutney

1. Prepare of For idli.
2. You need 2 cup of idli rice.
3. You need 1 cup of urad dal.
4. It's 1/2 tsp of fenugreek seeds (methi).
5. You need 1 tsp of salt.
6. It's of For stuffing.
7. Prepare 2 of Boiled medium size potatoes.
8. Prepare 2 tablespoon of green peas.
9. You need 1 tsp of mustard seeds.
10. You need 1 tsp of cumin seeds.
11. You need 1 tsp of urad dal.
12. You need 1 tsp of .
13. Prepare Pinch of hing/asafoetida.
14. You need 2 tsp of Curry leaves.
15. Prepare 1 tsp of ginger and green chilli chopped.
16. You need 1 tsp of red chilli powder.
17. You need 1 tsp of Coriander powder.
18. You need 1 tsp of chaat masala.
19. It's 1 tsp of turmeric powder.
20. You need 3 tsp of Chopped coriander leaves.
21. Prepare 1 tbsp of oil.
22. It's of Coconut mint chutney.
23. It's 2 tablespoon of chopped coconut.
24. Prepare 1 tablespoon of white daliya(chana).
25. It's 2 tablespoon of mint leaves.
26. Prepare 1/2 tsp of tamarind paste.
27. You need 1 inch of ginger.
28. It's 1 of garlic clove.
29. You need of For tempering.
30. You need 1 tsp of oil.
31. It's 1/2 tsp of mustard seeds.
32. It's 1/2 tsp of cumin seeds.
33. It's 1/2 tsp of urad dal.
34. Prepare Pinch of hing/asafoetida.

Coconut chutney made with fresh coconut, lentils, subtly spiced with green chilies and tempered with fresh curry leaves giving a soothing earthy fla. Add mustard seeds, red chilies, cumin seeds, urad dal, hing, curry leaves and top it on chutney and serve with dosa, idli or any south Indian breakfast. In mint coconut chutney, handful of mint leaves have been roasted before being minced with rest of the ingredients. It was intentional to subside the overpowering flavor of mint otherwise the strong aroma can suppress the sweetness of coconut.

Stuffed Idli with coconut mint Chutney instructions

1. For idli batter- soak all idli ingredients for 3 hours. Wash wel drain water and grind to a smooth thick frothy.add water while grinding if needed.add liltle water.grind little coarsely.take idli batter in a untensil and set for 5 to 6 hours in a warm place until the batter ferments and rise wel.the batter must rise and turn up fluffy but not turn sour.
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5. For stuffing- boil 2 medium size potato.peel it and mash it add peas. Take a pan add oil.add mustard seeds cumin seeds saute till they splutter.add curry leaves ginger and chopped green chilli dry masala spices chaar masala and saute for 2 minutes.add mashed potatoes and peas salt mix wel add chopped coriander leaves mix and keep aside. Once it cools down make small bal and give flatten shape and keep aside.
6. Take a idli stand kee water for heating. Take a plate grease with oil pour little idli batter in each depression add small flatten ball stuffing in centre.again cover the stuffing with idli batter. Now keep the idli plate in steamer and steam it for 10 to 12 minutes.after 10 minutes let it get cool than remove it and serve with coconut mint chutney.
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9. For coconut mint chutney: take all above mentioned ingredients and grind it add lilte water of require and make a smooth paste.for tempering take a pan add oil add mustard seeds cumin seeds urad dal pinch hing curry leaves and pour on chutney..
10. Note all different types of chutney can be served with idli. All different chutney recipe will be post and share soon...

This is a simple and delicious chutney which goes well with all south indian breakfast dishes. Pudina Chutney(Mint Chutney) is a very flavourful chutney recipe made with mint leaves. Amma makes another version with coconut which I am planning to post soon. This mint chutney is a no coconut version with onion and tomato. I served it with roast dosa and idli podi.