Chutney idli? I have never thought this way before! My FIL told me about this tiffin, when I went to Chennai in March. I loved the idea the very instant he told and have been thinking for a while now to try it out. Now since they(FIL & MIL) are here with me in Singapore, I took the recipe/ idea from them and tried it. This one is served in one of the hotels in Trichy, near the bus stand. They forgot the name of the hotel, but I never bothered as my FIL always tells recipes perfectly. MIL helped me in précising the recipe.
The idea of this is just like sambar idli, the consistency should be like that. If you are thinking that it involves too much coconut in this recipe, no its not! We use only 1/4 cup coconut for serving 2 people. This can be a great evening snack and you can also club this with other dishes in any get together dinners. Everybody will be wow-ed. And the recipe is so so flexible, that you can add your touch to the chutney or make your favourite flavour chutney and enjoy! So now to the recipe…
Ingredients ( for serving two)
Mini Idlis – 14
Coconut – 1/4 cup
Fried gram dal/ pottu kadalai* – 3 tblsp
Milk – 1/4 cup
Water and salt – As needed
Green chilli – 4
Small onion/ shallots – 6
Curry leaves – 1 sprig
Ghee Optional – 1 tsp for topping
Coconut oil/ cooking oil – 1 tblsp
Mustard – 1 tsp
Urad dal – 1 tsp
- Make mini idlis as you do regularly and keep aside. Grind coconut,chilli, salt with milk.
- Grind smoothly and set aside. Heat kadai/ pan with oil and temper with the items given under to temper table. Add curry leaves and finely chopped onion.
- Fry till onion turns golden brown and add the ground chutney to this and give a quick fry.
- Add 1 cup water(or as needed) and bring to boil. Add the idlies and let it boil for a minute. Adjust the consistency by adding water if need, till you get a thick sambar like consistency.
- The chuntey gets thickened when you boil, so you can add water. Also when it cools down, gets thicker.
- You can add a garlic flake in the chutney while you grind. Or even a shallot while grinding. This adds more flavour to the chutney. Ginger also is a nice choice for flavouring.
- Fried shallots adds a great flavour to this. You can also replace it with finely chopped large onion.
- I made lesser in quantity than mentioned here.
- Idli should be soft enough to absorb the chutney mix.
Top with Ghee and let it rest for 10 minutes or more. Just re heat when you are going to serve. Yummy!