Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, healthy breakfast fermented idli with coconut chutney. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Healthy Breakfast Fermented Idli with coconut chutney is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Healthy Breakfast Fermented Idli with coconut chutney is something which I have loved my entire life. They are nice and they look fantastic.
Add coconut pieces, cumin seeds, green chilli, coriander leaves and salt in a chutney jar and grind everything into a smooth paste. Add a tadka of mustard seeds, red chilli and curry leaves to it. Stuffed Idli is a soft & fluffy steamed cake made of fermented rice & lentil batter. there is so many vegetables present making it high in fiber, vitamins and minerals.
To begin with this recipe, we must prepare a few components. You can have healthy breakfast fermented idli with coconut chutney using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Healthy Breakfast Fermented Idli with coconut chutney:
- Get 1 cup rice
- Take 1/4 cup white urad daal
- Get 2 tsp chana daal
- Get 1 tsp Poha
- Take 1/2 tsp methi dana
- Get as needed Water as per requirement
- Make ready to taste Salt as per taste
- Get as needed Oil for grease the tray
Dosa and Idli rule my home when breakfast is the issue of discussion, than aval upma , vermicelli upama or rava upma. I too can have a good sleep in the night when the batter is ready for the next day. Then a tempering of mustard seeds, red chilli and curry leaves is added to the fine paste to make nariyal chutney. Then add half teaspoon cumin seeds to the hot pan.
Instructions to make Healthy Breakfast Fermented Idli with coconut chutney:
- Wash rice & urad daal & chana daal & methi daana & poha together then soak with water for 7 to 8 hrs in a large bowl.
- After 8 hrs grind it in a mixer for fine paste or batter with the help of water.
- Then keep this batter in a warm place overnight or again 7 to 8 hrs for fermentation.
- After 8 hrs or in morning check batter is ready it gives a fermentation look & fragrance too..add little bit salt as per taste then grease idli tray with oil & put batter in low flame in idli cooker.
- After 20 minutes idli is ready so switch off the flame let it cool sometimes then through knife remove idli from tray one by one & serve with coconut chutney or Sambhar.
- Serve hot it's a perfect healthy & tasty breakfast.
Turn off the stove and cool them. Red Chilli Coconut Chutney Recipe is a delectable spicy accompaniment to many South Indian breakfast options such as idlis, vada, uttapams or dosai. It also pairs well with South Indian snacks and tiffin items. This recipe uses red chillies blended with freshly grated coconut and a dash of coconut oil, to give it extra flavour. Two Idli or idly with coconut chutney and sambhar and Indian milk tea. popular breakfast of South India and Sri Lanka.
So that’s going to wrap it up with this exceptional food healthy breakfast fermented idli with coconut chutney recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
