Soft & Colourful Chana Idli & Coconut Chutney
There’s something deeply comforting about starting the day with a warm, homemade breakfast, and these Chana Idlis are the perfect way to do just that.
Made with the goodness of chana dal, rice, and urad dal, these idlis are soft, fluffy, protein-rich, and naturally filling. What makes them extra special is the beautiful touch of grated carrot, beetroot, and a golden fried cashew in the centre — making each idli look as delightful as it tastes.
Paired with a fresh coconut-coriander chutney, this breakfast feels light yet satisfying, healthy yet indulgent. It’s the kind of traditional recipe that brings both nourishment and warmth to the table.
Perfect for breakfast, brunch, or even a light evening meal, this recipe is a wonderful twist on classic idlis.
Let’s begin.
Video
Ingredients
For the Idli Batter
- 1 cup chana dal
- 1 cup rice
- ⅓ cup urad dal
- ⅛ tsp fenugreek seeds
- 1 tsp green chili and ginger paste
- ¼ tsp sugar
- ¼ tsp turmeric powder
- Salt to taste
- 1 tsp Sugar
- Water as required
- Grated carrot
- Grated beetroot
- Fried cashews
- Oil or ghee for greasing
For the Coconut Chutney
- ¼ cup fresh coconut
- ¼ cup fresh coriander leaves
- 1 green chili
- 1 small piece ginger
- 6 cashews
- Salt to taste
- ¼ tsp sugar
- 1 tbsp curd
- Water as required
Method
Step 1: Soak the lentils and rice
- In a large bowl, combine chana dal – 1 cup, rice – 1 cup, urad dal – 1/3 cup, fenugreek seeds – 1/8 tsp.
- Wash everything thoroughly 2–3 times with water.
- Now add enough water to soak the mixture completely.
- Let it soak for 4–5 hours. This soaking step helps create soft and fluffy idlis.
Step 2: Grind the batter
- Once soaked, drain the water and transfer the mixture to a mixer jar.
- Add a little water and grind into a smooth, fine batter.
- Transfer the batter to a large bowl.
- Whisk it well for a minute or two to incorporate air.
- Cover the bowl and let it ferment overnight or for 7–8 hours in a warm place.
- This fermentation step gives the idlis their soft texture.
Step 3: Prepare the batter for steaming
- The next morning, check the batter — it should look slightly risen and airy.
- Now add green chili and ginger paste – 1 tsp, sugar – 1 tsp, turmeric powder 1/4 tsp and salt as per taste.
- Mix everything well.If needed, add a little water to adjust the consistency.
- The batter should be smooth and similar to regular idli batter — thick yet pourable.
Step 4: Prepare the idli moulds
- Grease the idli moulds lightly with oil or ghee.
- Now add a little grated carrot and grated beetroot in the centre of each mould.
- Place one fried cashew in the middle. This makes the idlis look colourful, festive, and beautiful.
Step 5: Fill and steam
- Mix the batter once again. Pour the batter into each mould, covering the vegetables and cashew.
- Place the moulds into a preheated steamer.
- Cover with a lid and steam for 15–20 minutes.
- To check doneness, insert a toothpick — it should come out clean.
- Once done, let the idlis cool for a few minutes before demoulding.
Coconut Chutney
- While the idlis are steaming, prepare the chutney.
- In a mixer jar, add fresh coconut – 1/4 cup, coriander leaves – 1/4 cup, 1 green chili , 1 small piece ginger, cashews 6, salt as per taste, 1/4 tsp sugar and add 1 tbsp curd into.
- Add a little water and grind into a smooth chutney.
- Now transfer it to a bowl.
- For extra flavour, you can optionally add a tempering of: mustard seeds , curry leaves and red chili. This gives the chutney a lovely aroma.
Tips & Tricks
- Fermentation is key Always ferment the batter well for soft idlis. In colder weather, keep it in a warm place or inside the oven with the light on.
- Don’t make the batter too thin A thick, pourable consistency gives fluffy idlis.
- Add vegetables creatively You can also use:
- spinach
- sweet corn
- finely chopped capsicum
for more colour and nutrition.
- Grease moulds well This helps the idlis come out easily without breaking.
- Perfect breakfast meal Serve with:
- coconut chutney
- sambar
- podi chutney
for a complete South Indian-style breakfast.
