Ragi Idli & Pepper Coconut Chutney
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Pepper Coconut Chutney

If you love idli, you cannot say no to this terrific combo of delicious, super healthy ragi idlis and the lip-smacking pepper coconut chutney. You have a perfect breakfast when you pair these soft, fluffy idlis with this fantastic, one-of-a-kind, six pepper medley coconut chutney.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast, brunch
Cuisine: South Indian
Servings: 4 people

Ingredients

For Ragi Idli

  • 1/2 cup urad dal
  • 1/2 cup idli rice
  • 1/2 cup whole ragi grain
  • 1 1/2 + 1/2 cup water
  • salt

For Pepper Coconut Chutney

  • 2 cup grated coconut
  • 1-2 green chillies
  • 1/4 teaspoon cumin seed
  • 2-3 dry red chillies
  • 1/2 teaspoon mustard seeds
  • 5 medium shallots
  • 1 tablespoon six pepper medley coarsely ground
  • 2 sprig curry leaves
  • salt
  • 2 tablespoon oil

Instructions

Ragi Idli

  • Wash and drain urad dal, idli rice, and ragi, and soak in 1 1/2 cups of water.
  • Soak for 4-5 hrs, and grind to a batter.
  • Leave the batter to ferment for 6-8 hours (or overnight) depending on the temperature. Add 1/2 cup water, salt and mix well.
    Ragi Idli Batter
  • Grease the idli moulds with a little oil.
  • Pour the batter into the moulds and steam cook in the idli cooker
  • 10-15 mins of steam should cook the idlis. A skewer should come out clean when inserted.
    Ragi Idli

Pepper Coconut Chutney

  • In a food processor or mixer, grind together the grated coconut, green chillies, and cumin seeds to a medium coarse paste adding a little water (use 1 cup) at a time.
    Pepper Coconut Chutney Ingredients
  • Add salt and mix well. Finely slice the shallots.
    Pepper Coconut Chutney Ingredients
  • Heat some oil in a pan and pop the mustard seeds.
  • Lower the flame and add the finely sliced shallots and curry leaves.
    Pepper Coconut Chutney in making
  • Once the shallot starts turning brown, add the dry red chillies and fry for a few more seconds.
    Pepper Coconut Chutney - Dry chillies and curry leaves
  • Add the Six Pepper Medley, mix well, and switch off. We want to retain the flavours of the pepper medley without overcooking them.
    Six pepper medley added to the Pepper Coconut Chutney cooking
  • Empty the ground coconut paste to the pan and mix well.
  • Add more salt if required.
  • Enjoy the six pepper medley coconut chutney with some hot, steaming ragi idlis.