Mini Idli Recipe – Coconut Chutney Sambar Style

Last Updated on 4 months by Neha Deshmukh

Mini Idli Recipe – Coconut Chutney Sambar Style

Hey everyone! If you’re anything like me, you love a good idli. But sometimes, the regular size feels… well, a little much! That’s where these adorable mini idlis come in. And honestly, dunking them in a flavorful coconut chutney that’s almost like a sambar? Pure bliss. I first made these for a little get-together with friends, and they were gone in minutes! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just another idli recipe. It’s a quick, comforting, and incredibly flavorful twist on a classic. The mini idlis are fun to eat, and the coconut chutney takes things to a whole new level. It’s got that lovely tang, a hint of spice, and a texture that’s just… perfect. Plus, it comes together in under 30 minutes – perfect for busy weeknights or a lazy weekend brunch.

Ingredients

Here’s what you’ll need to make this magic happen:

• 14 Mini Idlis
• ¼ cup Coconut, grated (about 30g)
• 3 tablespoons Fried Gram Dal (Pottu Kadalai) (about 30g)
• ¼ cup Milk (about 60ml)
• Water, as needed
• Salt, to taste
• 4 Green Chillies
• 6 Small onion/shallots
• 1 sprig Curry Leaves
• 1 teaspoon Ghee (about 5ml)
• 1 tablespoon Coconut oil/cooking oil (about 15ml)
• ½ teaspoon Mustard Seeds (about 2g)
• 1 teaspoon Urad Dal (about 5g)

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality, fresh coconut really makes a difference. Don’t skimp on that!

Now, about the Fried Gram Dal (Pottu Kadalai) – this is a game changer. It adds a lovely nutty flavor and a slightly grainy texture to the chutney that’s so satisfying. It’s a key ingredient, trust me!

You might notice that coconut chutney consistency varies a lot depending on where you are in India. Some people like it thick, almost like a paste, while others prefer it a bit thinner, more like a sambar. I personally like somewhere in the middle – thick enough to coat the idlis, but still easy to dip. Feel free to adjust the water to get it just right for your taste.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First things first, prepare your soft mini idlis using your regular method and set them aside.
2. Now, let’s make the chutney. In a blender, combine the coconut, fried gram dal, green chillies, milk, and salt. Blend until you have a super smooth paste. Add a splash of water if needed to get things moving.
3. Heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter and dance around for a few seconds – that’s how you know they’re ready!
4. Add the urad dal and curry leaves to the pan. Sauté for about 30 seconds, until the urad dal turns golden brown and fragrant.
5. Now, add the finely chopped shallots and sauté until they turn a beautiful golden brown. This takes about 5-7 minutes, so be patient!
6. Pour the ground coconut chutney into the pan and sauté briefly for a minute or two. This helps to bring out all the flavors.
7. Add 1 cup of water (about 240ml) to the pan and bring the mixture to a boil. Adjust the amount of water depending on how thick or thin you like your chutney.
8. Gently add the mini idlis to the simmering chutney mixture. Cook for just about a minute, allowing them to soak up all that delicious flavor.
9. Finally, drizzle the ghee over the top, give it a gentle stir, and let it rest for about 10 minutes. Reheat before serving – it tastes even better warmed through!

Expert Tips

• Don’t overcrowd the pan when adding the idlis. Work in batches if necessary.
• Taste the chutney as you go and adjust the salt and green chillies to your liking.
• For a richer flavor, you can add a pinch of turmeric powder to the tempering.

Variations

• Vegan Adaptation: Simply substitute the ghee with a tablespoon of coconut oil or any other plant-based oil.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: If you’re not a fan of spice, reduce the number of green chillies to 1 or 2. Or, if you like it really hot, add an extra chilli or a pinch of red chilli powder.
• Festival Adaptations: These mini idlis are perfect for Navaratri or as a quick and easy breakfast option any time of year. My aunt always makes a big batch for special occasions!

Serving Suggestions

These mini idlis are best served hot, straight from the pan. They’re delicious on their own, but you can also serve them with a side of sambar or vada. A sprinkle of fresh coriander leaves adds a nice touch too.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. The idlis are best enjoyed fresh, but you can store them in the fridge for a day or two as well.

FAQs

1. Can I make the chutney ahead of time? How long will it keep?

You can definitely make the chutney ahead of time! It will keep in the fridge for up to 2 days in an airtight container. Just give it a good stir and reheat gently before serving.

2. What is Fried Gram Dal (Pottu Kadalai) and can I substitute it?

Fried Gram Dal (Pottu Kadalai) is a type of lentil that’s been roasted and split. It adds a lovely texture and nutty flavor to the chutney. If you absolutely can’t find it, you can try substituting it with roasted chana dal, but the flavor won’t be quite the same.

3. My chutney is too thick/thin, how do I adjust the consistency?

If your chutney is too thick, simply add a little more water, a tablespoon at a time, until you reach your desired consistency. If it’s too thin, simmer it for a few more minutes to allow some of the water to evaporate.

4. Can I use regular idlis instead of mini idlis?

Absolutely! You can definitely use regular idlis if you don’t have mini idlis on hand. Just cut them into smaller pieces before adding them to the chutney.

5. What is the best type of oil to use for tempering?

Coconut oil is traditionally used for tempering in South Indian cuisine, and it adds a lovely flavor. However, you can also use any other neutral cooking oil, like vegetable oil or sunflower oil.