Breakfast · 30 min · indian

Idli with Coconut Chutney

This is the kind of Indian breakfast you’ll make on repeat — idli batter and grated coconut, 30 minutes, big payoff. The macros do the talking: 10g protein, 64g carbs, and 4g fat in every 320-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Idli batter
• 1/2 cup Grated coconut
• 1 Green chili
• 1 tsp Ginger
• 1/2 tsp Mustard seeds
• 1/2 cup Sambar

Steps

1. Grease an idli stand or silicone muffin cups; batter sticks to dry metal.
2. Fill each mold three-quarters full; the idlis swell as they steam.
3. Steam over boiling water 10 to 12 minutes until a toothpick comes out clean and the tops look dry.
4. Rest 2 minutes, then loosen the edges with a wet spoon.
5. Blend the coconut, chili, ginger, and salt with warm water into a thick chutney.
6. Temper the mustard seeds in hot oil until they pop and pour over the chutney.
7. Serve the cloud-soft idlis with chutney and warm sambar.

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