Inspired by age-old cooking traditions of Karnataka, where coconut shells were used as natural steamers, these Coconut Shell Idlis bring a rustic charm to the plate. Soft, fluffy, and lightly infused with coconut aroma, this Bengaluru-style dish beautifully blends simplicity with tradition.
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Soak idli rice, urad dal, sabudana, and fenugreek seeds separately for 4–6 hours.
Grind into a smooth batter with soaked poha and mix well with rock salt using hands for better fermentation.
Allow the batter to ferment overnight or until it becomes light and airy.
Mix gently after fermentation.
Clean the coconut shells thoroughly and lightly grease them with coconut oil.
Pour the fermented batter into the coconut shells, filling them about ¾ full.
Place a fresh curry leaf on top of each for added aroma.
Arrange the filled shells in a steamer and steam for 12–15 minutes until the idlis are cooked through.
Allow to cool slightly, gently remove if needed, or serve directly in the shell.
Drizzle with ghee and sprinkle homemade idli podi masala before serving.
Do not overfill the shells to avoid spilling while steaming. As the batter steams, it starts riding a bit so avoid overfilling.
Ensure proper fermentation for soft and fluffy idlis.
You can also line the shell with banana leaf for extra flavor and then pour the batter.
While it's hot , drizzle ghee with authentic homemade podi masala.
Can I use regular idli molds instead of coconut shells?
Yes, you can use regular idli molds if coconut shells are not available. However, the unique traditional flavor imparted by the coconut shells will be missing.
How do I know if the batter has fermented properly?
The batter should double in volume and have a light, airy texture with a slightly tangy aroma. Usually in summer, perfect fermentation is done in 8 -10 hours while in winters it stretches upto 12 hours.
Can I skip the sabudana in this recipe?
Sabudana adds softness to the idlis, but you can skip it if unavailable. The idlis will still turn out well.
What is the purpose of adding fenugreek seeds?
Fenugreek seeds enhance the flavor and aid in fermentation, resulting in softer idlis.
Can I prepare the batter in advance and store it?
Yes, you can store the fermented batter in the refrigerator for up to 2–3 days. Bring it to room temperature before steaming.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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