Cashew Nut Idli And Coconut Chutney Recipe

Cooking Directions

• STEP 1.Soak rice, urad dal, and cashew nuts separately for 4-6 hours.
• STEP 2.Grind them separately to a smooth paste and mix them together.
• STEP 3.Add salt and allow the batter to ferment overnight.
• STEP 4.Grease the idli molds and pour the batter into each mold.
• STEP 5.Steam the idlis for about 10-12 minutes or until cooked through.
• STEP 6.Remove from the molds and serve hot with coconut chutney.

Cooking Tips

• You can add a pinch of baking soda to the batter for softer idlis.
• For a variation, you can add grated carrots or chopped vegetables to the batter.
• Make sure the batter is of pouring consistency. Add water if needed.

Storage and Serving

• Cashew Nut Idlis taste best when served hot.
• Leftover idlis can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the idlis in a steamer or microwave before serving.