Cashew nut Idli and Coconut Chutney

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 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 Varagu Maavu Dosa, Wholewheat Blueberry Pancakes with Lemon Yoghurt, सबजी और चीज़ टोस्ट हिंदी में, Festive Adai

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Ingredients

  • For idli:
  • Sufficient idli batter for 8 idlis (mix with 1/4 tsp - turmeric powder).
  • 1 tsp - oil to grease idli mold
  • 20 - 25 cashew nut splits (you can also shallow fry cashew nut splits in 1 tbsp - oil until golden color and crisp (optional)
  • For seasoning:
  • 1 tbsp - ghee
  • 1 tsp - mustard seeds
  • 1/2 tsp - jeera (cumin seeds)
  • 1/4 tsp - urad dal
  • 1 tsp - channa dal
  • 1 spring- curry leaves, finely chopped
  • 2 pinches- hing (asafoetida)
  • 2 tsp - grated carrot (optional)
  • Coconut chutney
  • 1 cup ( 75 g ) - coconut grated
  • 2 green chilli, small
  • 1 red chilli
  • 1/2 tsp - tamarind paste ( optional )
  • Salt
  • Ginger - 1/2- inch piece
  • For seasoning:
  • 2 tsp - oil
  • 1/2 tsp - mustard seeds
  • 1/4 tsp - urad dal
  • 1 red chilli
  • 1 spring curry leaves

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

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