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.
Course: Breakfast, brunch
Cuisine: South Indian
For Ragi Idli
1/2cupwhole ragi grain
1 1/2 + 1/2cupwater
For Pepper Coconut Chutney
2-3dry red chillies
1tablespoonsix pepper medleycoarsely ground
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.
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.
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.
Add salt and mix well. Finely slice the shallots.
Heat some oil in a pan and pop the mustard seeds.
Lower the flame and add the finely sliced shallots and curry leaves.
Once the shallot starts turning brown, add the dry red chillies and fry for a few more seconds.
Add the Six Pepper Medley, mix well, and switch off. We want to retain the flavours of the pepper medley without overcooking them.
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.