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Idli with Red and Green Chutney – A Colorful South Indian Breakfast Delight
Soft, fluffy idlis served with vibrant red chutney and refreshing green chutney are more than just a breakfast—they’re a feast for the senses. This classic South Indian breakfast recipe combines the gentle taste of steamed rice cakes with the bold, tangy flavors of spicy red coconut chutney and zesty coriander-mint chutney. Whether you’re looking for an easy idli chutney recipe, a healthy breakfast idea, or a quick chutney for idli, this combo offers the perfect balance of taste, texture, and nutrition. Popular in traditional homes, street-side tiffin stalls, and modern cafés alike, idli with red and green chutneys not only satisfies hunger but also adds a burst of color to your plate—making it a hit for kids and adults alike.
About Idli With Red and Green Chutney
Idli with red and green chutney is a timeless South Indian breakfast recipe that beautifully combines simplicity, flavor, and tradition. Fluffy, cloud-soft idlis made from a fermented rice and urad dal batter have been enjoyed for centuries, with historical records tracing similar steamed rice cakes back to ancient Tamil Nadu and Karnataka. Idlis are prized for their light texture, easy digestibility, and wholesome nutrition—making them a go-to dish for generations.
While idlis themselves are mild in taste, they become truly irresistible when paired with bold accompaniments. Red chutney—often made from coconut, dried red chilies, and garlic—adds a spicy, smoky kick, while green chutney—a refreshing blend of coriander, mint, green chilies, and lemon—offers a fresh, zesty contrast. Together, they create a colorful and flavorful duo that turns a simple idli plate into a vibrant meal.
Whether served at a bustling roadside tiffin stall, a cozy home kitchen, or a festive breakfast table, idli with two chutneys is more than just food—it’s a cultural experience. It’s the perfect choice for those searching for a healthy breakfast idea, easy chutney recipes for idli, or a way to enjoy a traditional meal with a burst of flavor and color.
Ingredients – Idli With Red And Green Chutney
For Idli Batter
2 bowls semolina / sooji
2 bowls buttermilk / chhaachh
1 tsp salt
¾ bowl water
¾ tsp Eno (fruit salt)
Oil for greasing
For Green Chutney
1 bowl fresh grated coconut
¼ bowl roasted chana dal
6–7 green chillies
A small piece of tamarind
8–10 curry leaves
½ tsp salt
Water (as needed)
For Red Chutney
½ bowl roasted chana dal
7–8 dry red chillies
7–8 garlic cloves
¼ bowl fresh grated coconut
1-inch piece ginger
¾ tsp salt
½ lemon (juice)
Water (as needed)
For Tadka/Tempering
Baking powder – 1 tsp
1 tbsp hot oil
1 tsp mustard seeds
½ tsp urad dal
½ tsp chana dal
A few curry leaves
2–3 dried red chillies
How To Make Homemade Idli With Red And Green Chutney
Prepare Idli Batter
1. Take 2 bowl of Semolina (Sooji).
2. Pour in 2 bowls of buttermilk (chhaachh).
3. Add 1 tsp salt and mix gently.
4. Add ¾ bowl of water to adjust the consistency.
5. Stir well until smooth, then cover and let the batter rest for 30 minutes.
6. Grease the idli moulds lightly with oil to prevent sticking.
7. Once the batter has rested, add ¾ tsp Eno
8. splash of water to activate eno.
9. Mix well—your batter should be light and airy.
10. Pour the batter into the idli moulds, filling them just enough to allow space for rising.
11. Prepare your idli steamer or idli saancha and then steam the idlis for 15 minutes on medium heat.
12. While idlis are steaming let’s prepare the chutneys.
For Coconut Green Chutney
13. In a grinder jar, add 1 bowl fresh coconut
14. Add ¼ bowl roasted chana dal.
15. Add 6–7 green chillies.
16. Add small piece of tamarind.
17. Add 8–10 curry leaves
18. Add ½ tsp salt.
19. Add a little water and grind to a smooth paste.
20.Transfer the chutney to a serving bowl.
Prepare Tempering for chutneys
21. For the tempering, heat 1 tbsp oil in a small pan.
23. Add mustard seeds
24. Add urad dal.
25. Add chana dal.
26. Add curry leaves.
27. Add 2 dried red chillies.
28. Pour this hot tadka over the chutney and mix well.
For Red Chatni
29. In a grinder put ½ bowl roasted chana dal.
30. Add 7–8 dry red chillies
31. Add 7–8 garlic cloves.
32. Add ¼ bowl coconut.
33. Add 1-inch ginger.
34. Add ¾ tsp salt.
35. Add juice of ½ lemon.
36. Add a little water and grind into a smooth paste.
37. Pour hot tadka over the chutney and mix well.
38. Check idlis after 15 mins once done, remove the idlis and let them cool slightly before unmoulding.
39. Serve hot idli’s with freshly prepared chutneys.
39. Enjoy this idli chutney in your breakfast or evening snacks.
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Recipe Card
Idli With Red And Green Chutney
Course: BreakfastCuisine: south indianDifficulty: Easy14
servings20
minutes15
minutes35
minutesIf you’re craving a traditional South Indian breakfast recipe that’s light, healthy, and bursting with flavor, this idli with red and green chutney will win your heart. The soft, spongy idlis paired with spicy red chutney and refreshing green chutney create a perfect balance of taste and texture
Ingredients
For Idli Batter
2 bowls semolina / sooji
2 bowls buttermilk / chhaachh
1 tsp salt
¾ bowl water
¾ tsp Eno (fruit salt)
Oil for greasing
For Green Chutney
1 bowl fresh grated coconut
¼ bowl roasted chana dal
6–7 green chillies
A small piece of tamarind
8–10 curry leaves
½ tsp salt
Water (as needed)
For Red Chutney
½ bowl roasted chana dal
7–8 dry red chillies
7–8 garlic cloves
¼ bowl fresh grated coconut
1-inch piece ginger
¾ tsp salt
½ lemon (juice)
Water (as needed)
For Tadka/Tempering:
1 tbsp hot oil
1 tsp mustard seeds
½ tsp urad dal
½ tsp chana dal
A few curry leaves
2–3 dried red chillies
Directions
- In a large mixing bowl, add 2 bowls of semolina (sooji).
- Pour in 2 bowls of buttermilk (chhaachh).
- Add 1 tsp salt and mix gently.
- Add ¾ bowl of water to adjust the consistency.
- Stir well until smooth, then cover and let the batter rest for 30 minutes.
- Prepare your idli steamer or idli saancha.
- Grease the idli moulds lightly with oil to prevent sticking.
- Once the batter has rested, add ¾ tsp Eno and a splash of water.
- Mix well—your batter should be light and airy.
- Pour the batter into the idli moulds, filling them just enough to allow space for rising.
- Steam the idlis for 15 minutes on medium heat.
- Once done, remove the idlis and let them cool slightly before unmoulding.
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Notes
- Always rest the idli batter for at least 30 minutes to allow the sooji to soak well.
Add Eno just before steaming to get extra fluffy idlis.
Use fresh coconut for the best chutney flavor.
Adjust the spice level in both chutneys according to your taste.
Tempering adds aroma and enhances flavor—don’t skip it.
Frequently Asked Questions (FAQs)
Q1: Can I make idlis without Eno?
A: Yes! You can use baking soda instead, but Eno gives better fluffiness and lightness to the idlis.
Q2: Which coffee is best for iced coffee?
A: Yes, both chutneys can be stored in the refrigerator for up to 2 days in an airtight container.
Q3: What can I serve with idli apart from chutney?
A: You can serve idli with sambar, tomato chutney, or even podi (spiced lentil powder) for variety.
Q4: How can I make my chutney creamier?
A: Adding more coconut or a small piece of roasted peanut can give a richer texture.
Q5: Is this recipe good for kids?
A: Yes, just reduce the number of chillies in the chutneys to make it milder for kids.