Simple Way to Prepare Homemade Ragi idli with coconut chutney

Hello everybody, it's Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Steps to Make Award-winning Ragi idli with coconut chutney. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Ragi idli with coconut chutney, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ragi idli with coconut chutney delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ragi idli with coconut chutney is 4 persons. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Ragi idli with coconut chutney estimated approx 15 minutes.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Ragi idli with coconut chutney using 19 ingredients and 8 steps. Here is how you can achieve that.

Healthy Breakfast

Ingredients and spices that need to be Prepare to make Ragi idli with coconut chutney:

1. For idlis
2. 1/2 cup ragi flour
3. 1/2 cup rava(semolina)
4. 1 cup curd
5. 1/2 tsp salt
6. 1/4 tsp soda bi carb
7. For coconut chutney
8. 1/2 cup dessicated/fresh/dry coconut
9. 2 green chillies
10. 1 tbsp chanadal
11. 1/4 cup coriander leaves
12. 6-8 mint leaves
13. 2 tbsp lemon juice
14. 1 ginger piece
15. as per taste Salt
16. For tempering:
17. 2 tbsp oil
18. 1 tsp mustard seeds
19. 2 dry red chillies

Instructions to make to make Ragi idli with coconut chutney

1. In a mixing bowl, take ragi flour and Rava, add salt. Mix Add curd and mix.
2. Add 2-3table spoon water and mix well. Cover and leave for 10 minutes.
3. After 10 minutes, add soda bicarb to the batter, add some water to make the batter in dropping consistency.
4. Grease an idli mold, add the batter in molds. Steam for 10-15 minutes on medium flame.
5. For chutney, put all the ingredients in a grinding jar. Add some water and make a smooth paste. Take it out in a bowl.
6. For tempering: Heat oil in a tadka pan, add red chilies, mustard seeds, and curry leaves.
7. Pour over the chutney.
8. Serve hot idlis with coconut chutney.

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