Steamed Green Chili Idli with Coconut Chutney

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Steamed Green Chili Idli with Coconut Chutney [SOUTH INDIAN RECIPE]Today I present a south Indian recipe I recently learned from one of my neighbors. It's quite different from the classic Idli recipe but it tastes equally good. In fact, you can replace green chilies with some other flavoring agent to get a different version of the same recipe. Although serving coconut chutney with this preparation is not mandatory but preparing the same is highly recommended. I've used semolina for making these Idli but you can use fermented rice batter too. This recipe is ideal for breakfast as it cooks very fast and is healthy too. You'll need a good Idli steamer to make these moist, delicious and fluffy patties. Let's make this unique and tasty recipe to surprise our loved ones.

Steamed Green Chili Idli with Coconut Chutney [SOUTH INDIAN RECIPE]
Steamed Green Chili Idli with Coconut Chutney

Green Idli with coconut chutney

Make this variant of classic Indian Idli with a unique flavor and green texture one can relish with fresh coconut chutney to fulfill the hungry tummy.

Preparation Time: 30 minutes
Cooking time: 20 minutes
Servings: 8

  • 300 gm semolina
  • 1 cup curd
  • 5 to 6 green chilies ( coarsely mashed)
  • pinch of black pepper powder
  • pinch of baking soda
  • 1/2 tsp mustard seeds
  • 1 raw coconut (grated)
  • 1/2 tsp fresh mint leaves paste
  • 8 to 10 curry leaves paste
  • 2 tsp refined oil
  • salt to taste


  1. Take semolina in a large glass bowl.
  2. Add curd, mashed green chilies, black pepper, mint leaves paste, baking soda and salt in it.
  3. Whip it to form a thick batter. Add water, if necessary.
  4. Grease the Idli steamer container and pour the batter in it.
  5. Steam it for about 15 minutes.
  6. Mix curry leaves paste, pinch of black pepper powder and salt in grated coconut.
  7. Blend it into a smooth paste.
  8. Crackle mustard seeds in 2 tsp refined oil for about 1 minute.
  9. Add it in the coconut chutney.
  10. Arrange spicy Idli in a plate and serve immediately with coconut chutney.


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