Fasting Idli & Chutney Recipe: Light, Fluffy, & Delicious

Updated at: 04/03/2025

Indulge in a guilt-free breakfast or snack with our delicious recipe for Fasting Idli paired with a vibrant peanut chutney! These fluffy, light idlis are perfect for those observing fasts or simply seeking a healthy and satisfying meal. Made with minimal ingredients and requiring no fermentation, these idlis are incredibly easy to prepare, even for novice cooks. The creamy, subtly spicy peanut chutney complements the idlis beautifully, creating a flavour explosion in every bite. This combination is both nutritious and incredibly flavorful, offering a welcome break from routine breakfast fare.

Forget complicated recipes and long preparation times! This recipe provides a simple, straightforward method to achieve perfect fasting idlis every time. To discover the step-by-step guide to making these delightful idlis and their accompanying chutney, continue reading below.

Tools Needed

  • Wet cloth
  • Mixer
  • Idli mould
  • Steamer/Pot
  • Pan

Ingredients

Step-by-Step Instructions

Step 1. Preparing the Idli Batter

  • Clean sama rice and sago in a wet cloth to remove excess starch.
  • Roast sama rice and sago separately or together until lightly browned. This improves texture and taste.
  • Grind the roasted rice and sago into a fine semolina-like consistency.
  • In a bowl, mix the ground mixture with curd, water, and salt. Let it rest.
Clean sama rice and sago in a wet cloth to remove excess starch.Roast sama rice and sago separately or together until lightly browned. This improves texture and taste.Grind the roasted rice and sago into a fine semolina-like consistency.In a bowl, mix the ground mixture with curd, water, and salt. Let it rest.
Preparing the Idli Batter
  • Adjust the idli batter consistency with water and salt. Add ginger, green chilies, and crushed cumin seeds to the batter.
  • Add oil and baking soda/eno to the batter. Mix well. The batter will become light and fluffy.
Adjust the idli batter consistency with water and salt. Add ginger, green chilies, and crushed cumin seeds to the batter.Add oil and baking soda/eno to the batter. Mix well. The batter will become light and fluffy.
Preparing the Idli Batter

Step 2. Cooking the Idlis

  • Grease the idli molds and fill them with the batter.
  • Steam the idlis for 10-15 minutes. Let it rest for another 5 minutes after turning off the heat.
  • Remove the idlis from the molds once cooled.
Grease the idli molds and fill them with the batter.Steam the idlis for 10-15 minutes. Let it rest for another 5 minutes after turning off the heat.Remove the idlis from the molds once cooled.
Cooking the Idlis

Step 3. Making the Peanut Chutney

  • Roast coconut, peanuts, green chilies, ginger, dry red chilies, and cumin seeds in a pan until lightly browned.
  • Grind the roasted mixture into a fine powder without adding water.
  • Temper the chutney with ghee/oil, cumin seeds, and curry leaves (optional).
  • Add the ground chutney powder to the tempering, mix well, and add water to adjust consistency. Add red chili powder (optional) and salt.
Prepare the chutney: Roast coconut, peanuts, green chilies, ginger, dry red chilies, and cumin seeds in a pan until lightly browned.Grind the roasted mixture into a fine powder without adding water.Temper the chutney with ghee/oil, cumin seeds, and curry leaves (optional).Add the ground chutney powder to the tempering, mix well, and add water to adjust consistency. Add red chili powder (optional) and salt.
Making the Peanut Chutney
  • Add tamarind and jaggery water (optional) for a sweet and sour flavor.
  • Add boiled or chopped potatoes to the chutney (optional).
Add tamarind and jaggery water (optional) for a sweet and sour flavor.Add boiled or chopped potatoes to the chutney (optional).
Making the Peanut Chutney

Step 4. Serving

  • Serve the idlis hot with the peanut chutney.
Serve the idlis hot with the peanut chutney.
Serving

Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe

Tips

  • Use the right measure of sama rice and sago (1:1/2 ratio).
  • Roasting the rice and sago is essential for a light and spongy texture.
  • Soaking sama rice and sago before grinding makes the idli tastier, but it is optional.
  • Arranging the idli molds criss-cross prevents the bottom idlis from getting soggy.

Nutrition

  • N/A

FAQs

1. Can I make the batter ahead of time?

Yes! The batter can be prepared a day in advance and stored in the refrigerator. This allows the flavors to meld and makes cooking even quicker.

2. What if my idlis don't turn out fluffy?

Ensure you haven't overmixed the batter. Gently whisk the ingredients until just combined. Also, check the steaming time; under-steaming can result in dense idlis.


Enjoy your light, fluffy fasting idlis with the flavorful peanut chutney! This recipe is perfect for a healthy and satisfying meal any time of day. We hope you savor every delicious bite!