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We hope you got insight from reading it, now let’s go back to suji idiyappam with coconut chutney recipe. You can have suji idiyappam with coconut chutney using 15 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to cook Suji Idiyappam with coconut chutney:
- You need 1 glass sooji
- Take 2 glasses water
- Prepare 1 tsp oil
- Use to taste Salt
- You need 1 1/2 cup fresh grated coconut
- You need For the coconut chutney
- You need 1 cup grated coconut
- Provide 3 green chillies
- Take 1 tsp Kashmiri red chilli powder
- Prepare 2-3 baby onion
- Get 1 tsp coconut oil
- Prepare 1/2 tsp mustard seeds
- Take 1 sprig curry leaves
- Provide 1 dry red chilli
- Use to taste Salt
Instructions to make Suji Idiyappam with coconut chutney:
- Measure the suji and keep ready. In the meantime keep the measured water to boil.
- Then put the salt and oil and mix it.Then put suji in the water and stir continuously so that no lumps are formed.
- Cook the mixture for a few minutes till it comes together as a thick mass. Let it cool down slightly.
- Now grease the Idiyappam press and the idli plates with little oil. And then take some mixture inside the Idiyappam press and close it.
- Now put some grated coconut in each idli cavity
- Then on top of it squeeze the mixture with the help of the Idiyappam press.
- Top it again with grated coconut. Similarly do this for the remaining and put on the idli plates.
- Now steam it for 2 minutes only not more or else it will get gloopy. Remember that this mixture is already cooked. Then remove it slowly and put it on a plate.
- Now for the chutney take the coconut, baby onions, green chillies and red chilli powder & salt and grind it to a smooth paste. Then transfer it into a bowl. Add sufficient water and bring to required consistency.Then take a tadka pan and put oil. When hot add oil and then put the mustard seeds, dry red chilli and curry leaves. And after it splutters pour this over the chutney. Mix well and serve with Idiyappam.
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