Pepper Coconut Chutney
If you love idli, you cannot say no to this terrific combo of delicious, super healthy ragi idlis and the lip-smacking pepper coconut chutney. You have a perfect breakfast when you pair these soft, fluffy idlis with this fantastic, one-of-a-kind, six pepper medley coconut chutney.
Servings: 4 people
Ingredients
For Ragi Idli
- 1/2 cup urad dal
- 1/2 cup idli rice
- 1/2 cup whole ragi grain
- 1 1/2 + 1/2 cup water
- salt
For Pepper Coconut Chutney
- 2 cup grated coconut
- 1-2 green chillies
- 1/4 teaspoon cumin seed
- 2-3 dry red chillies
- 1/2 teaspoon mustard seeds
- 5 medium shallots
- 1 tablespoon six pepper medley coarsely ground
- 2 sprig curry leaves
- salt
- 2 tablespoon oil
Instructions
Ragi Idli
- Wash and drain urad dal, idli rice, and ragi, and soak in 1 1/2 cups of water.
- Soak for 4-5 hrs, and grind to a batter.
- Leave the batter to ferment for 6-8 hours (or overnight) depending on the temperature. Add 1/2 cup water, salt and mix well.
- Grease the idli moulds with a little oil.
- Pour the batter into the moulds and steam cook in the idli cooker
- 10-15 mins of steam should cook the idlis. A skewer should come out clean when inserted.
Pepper Coconut Chutney
- In a food processor or mixer, grind together the grated coconut, green chillies, and cumin seeds to a medium coarse paste adding a little water (use 1 cup) at a time.
- Add salt and mix well. Finely slice the shallots.
- Heat some oil in a pan and pop the mustard seeds.
- Lower the flame and add the finely sliced shallots and curry leaves.
- Once the shallot starts turning brown, add the dry red chillies and fry for a few more seconds.
- Add the Six Pepper Medley, mix well, and switch off. We want to retain the flavours of the pepper medley without overcooking them.
- Empty the ground coconut paste to the pan and mix well.
- Add more salt if required.
- Enjoy the six pepper medley coconut chutney with some hot, steaming ragi idlis.