Cashew nut Idli and Coconut Chutney

Recipe by
Total Time:
45-60 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Easy

Take a look at more Breakfast Recipes. You may also want to try Healthy Idli Sambar, Best Papputu, Easy Spinach Parathas

Rate This Recipe


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