Malaysian · Malaysia

Tamarind and Chili Zing Coconut Chutney Idli

Name: Tamarind and Chili Zing Coconut Chutney Idli
Total time: 182 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 1 cup rice; 1/2 cup urad dal; 1/2 tsp salt; 1/2 cup water; 1/4 cup coconut; 1 tbsp tamarind paste; 1 tbsp grated coconut; 1/2 tsp cumin seeds; 1/4 tsp chili powder; 1 tbsp tamarind paste; 1/2 tsp chili powder

Enhances the coconut chutney with a tangy tamarind and spicy chili kick.

182 minutes4 servings

Method

Mix tamarind paste and chili powder into the coconut mixture.
Soak rice and urad dal separately for 4 hours.
Grind both into a smooth batter with salt and water.
Let the batter ferment for 8-12 hours.
Cook idlis in an idli steamer for 10 minutes.
In a small pan, sauté cumin seeds until fragrant. Add grated coconut, chili powder, and tamarind paste. Cook for 2 minutes.
Mix in 1/4 cup water and simmer for 5 minutes. Adjust seasoning as needed.

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