Cashew nut Idli and Coconut Chutney

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Easy

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Ingredients

How to Make Cashew nut Idli and Coconut Chutney

  • For seasoning:
  • Heat oil in a frying pan. Add mustard seeds. When they crackle, add jeera, urad dal, chana dal, curry leaves, hing, and grated carrot (optional). Fry on a low to medium heat for 5 - 8 minutes or until crisp.
  • Final preparation:
  • Mix idli batter with seasoning. Stir well continuously for 2 minutes.
  • Grease each idli mould with little oil. Arrange 3 - 4 cashew nut splits (shallow fried or normal) on each idli mould. Pour idli batter over it very gently and steam in steamer / slow cooker / steam in pressure cooker (without weight) for 15 - 18 minutes on a medium heat. Allow it to cool for 10 - 15 minutes and remove carefully. Serve with coconut chutney / sambar / tomato chutney.
  • Coconut chutney
  • Grind all the ingredients to a smooth paste with a little water. Adjust the thickness of the chutney with extra 2- 3 tbsps water if you required.
  • For seasoning:
  • In a pan, heat 2 tsp oil. Add mustard seeds. When they splutter, add remaining ingredients. Saute well. Pour this over the coconut chutney.
  • Recipe Courtesy: Niya's World