Photo: Sugeesh at ml.wikipedia · CC BY-SA 3.0 · Wikimedia Commons

Lakshadweep · Breakfast

Coconut Idli

Traditional 36. Coconut Idli recipe

🧺 Ingredients

• Rice: 75g
• Urad dal: 25g
• Coconut (grated): 30g
• Salt: 1.5g
• Water: 80ml (plus more for soaking)
• Fenugreek seeds: 0.5 tsp (optional)

👩‍🍳 How to make Coconut Idli

1. Soak rice and urad dal separately for 4-6 hours.
2. Drain rice, grind with coconut and 40ml water to fine smooth batter (5 min grinding).
3. Drain urad dal, grind separately with 40ml water to fluffy batter (5 min grinding).
4. Mix both batters, add salt, fenugreek if using. Batter should be thick but pourable.
5. Let batter rest 6 hours (fermentation, optional but traditional - will rise slightly).
6. Grease idli mold cavities (coconut oil).
7. Fill each cavity with batter (3/4 full).
8. Steam in boiling water for 6-7 min (top should be firm, spring back when touched). Visual cue: Idlis have risen, no wet spots on top, slight gloss.
9. Let cool 1 min, push out gently onto plate.
10. Serve hot with sambar or chutney.
11. ---

Track the macros of Coconut Idli and 100s of Indian dishes with Nutri Macro India.