Classic Rice Idli with Sambar and Coconut Chutney

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Classic Rice Idli with Sambar and Coconut ChutneyThe following recipe is from south India though it is now available across the entire Indian subcontinent. These fluffy and delicious rice patties are either consumed as it is or are served with chutney and a hot and tangy vegetable stew. Making these Idlis is quite easy and once you get hold of the method, you can make it any time through a simple process. There are several variants of Idli which includes spices and pulses to add extra flavor. The classic version presented here is the most easy-to-make and will give you the platform to experiment with more rich and flavorful forms. These Idlis can be kept in refrigerated form for at least 3 to 4 days. Let's make these tasty and fulfilling rice patties for our guests.

Classic Rice Idli with Sambar and Coconut Chutney
Classic Rice Idli with Sambar and Coconut Chutney

Soft Indian rice Idli

Do make this popular South Indian preparation which includes soft and fluffy rice Idli served with flavorful and spicy sambar and fresh coconut chutney.

Preparation Time: 2 hours
Cooking time: 30 minutes
Servings: 12

  • 3 cups rice
  • 1 cup split black lentils (shell cover removed)
  • 1/2 cup semolina (rice based)
  • 1 cup grated raw coconut
  • 1/4 cup Bengal gram (roasted)
  • 3 green chilies (chopped)
  • 50 gm fresh coriander (chopped)
  • 1/2 tsp mustard seeds
  • 8 to 10 curry leaves
  • 2 whole red chilies
  • pinch of asafoetida
  • 8 to 10 tsp refined oil
  • salt to taste


  1. Soak black lentils for at least 3 to 4 hours in water.
  2. Wash rice at least twice under running water and steam them for around 20 minutes.
  3. Add soaked black lentils, steamed rice, semolina, salt and 1 tsp refined oil with 1/4 cup of water in a container and blend all the ingredients into smooth paste.
  4. Cover it with a lid and keep overnight to let it ferment.
  5. Blend grated coconut, roasted Bengal gram, green chilies, coriander leaves and salt into a coarsely ground chutney paste. Add little water, if required.
  6. Heat 2 tsp oil in a flat pan.
  7. Add asafoetida in it and simmer for about half a minute.
  8. Add mustard seeds and let them crackle for about a minute.
  9. Finally add curry leaves and whole red chilies.
  10. Stir for about half a minute and pour on fresh coconut chutney.
  11. Mix it well with a spoon and keep the chutney aside.
  12. Grease Idli containers with refined oil and pour scoopful of fermented rice batter in each container.
  13. Steam for about 20 minutes.
  14. Serve hot with coconut chutney and piping hot sambar.


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