Idli with Peanut Chutney
Summary
- This recipe guides you through making soft and fluffy idlis from semolina and curd, paired with a flavorful peanut chutney. It's a quick and easy South Indian breakfast or snack that can be prepared at home.
All Ingredients - For Idli Batter
- Semolina (Suji) 2 cups
- Curd (Dahi) 1 cup
- Water as needed
- Salt 1 tsp
- Eno (lemon flavor) 2 sachets (approx. 10g)
- Baking Soda 1/2 tsp
All Ingredients - For Peanut Chutney
- Peanuts 1 cup
- Dried Red Chillies 3-4
- Garlic cloves 4-5
- Oil (for frying) 1 tbsp
- Salt 1/2 tsp
- Water 1/4 - 1/2 cup
- Mustard seeds (for tempering) 1/2 tsp
- Mustard oil (for tempering) 1 tsp
Tools You'll Need
- Pan
- Steamer
- Blender
- Bowl
- Knife
Plan Ahead
Up to 1 hr of hands-off time you can shift to earlier.
- Step 1 · Rest30 min
…ump-free batter. Add 1 tsp of salt and mix well. Cover the batter and let it rest for 30 minutes.
- Step 5 · Rest30 min
Activate Idli Batter After the batter has rested for 30 minutes, add 2 sachets of Eno (lemon flavor) and 1/2 tsp of ba…
Don't have an ingredient? Try these swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Idli Batter
In a bowl, combine 2 cups of semolina (suji) and 1 cup of curd. Gradually add water while mixing to form a smooth, lump-free batter. Add 1 tsp of salt and mix well. Cover the batter and for .
Step 2: Prepare Peanut Chutney Base
Heat 1 tablespoon of oil in a pan. Add 1 cup of peanuts, 3-4 dried red chilies, and 4-5 garlic cloves. Fry them until the peanuts are lightly roasted and aromatic, about .
Step 3: Blend Peanut Chutney
Transfer the fried ingredients to a blender jar. Add 1/2 tsp of salt and 1/4 to 1/2 cup of water. Blend until you get a smooth paste. Adjust water as needed for desired consistency.
Step 4: Temper the Chutney
In a small pan, heat 1 tsp of mustard oil. Add 1/2 tsp of mustard seeds and let them splutter. Pour this over the blended peanut chutney and mix well.
Step 5: Activate Idli Batter
After the batter has rested for , add 2 sachets of Eno (lemon flavor) and 1/2 tsp of baking soda. Pour a splash of water over them to activate, then mix gently and quickly until combined. Do not overmix.
Step 6: Steam the Idlis
Grease the idli molds with oil. Pour the activated batter into each mold, filling them about three-quarters full. Place the filled idli molds into a preheated steamer with boiling water. the idlis for on medium-high heat.
Step 7: Check and Serve
To check for doneness, insert a fork or knife into an idli; it should come out clean. Carefully remove the cooked idlis from the molds and arrange them on a serving plate. Serve hot with the prepared peanut chutney.
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