Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, masala veg idli with peanut coriander chutney. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Masala Veg Idli with Peanut coriander Chutney is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Masala Veg Idli with Peanut coriander Chutney is something which I have loved my entire life.
This fiery recipe is very easy to make and share with your family ,friend. It tastes great with Idlis (steamed South Indian rice cakes) and Dosas (crispy. Peanut Chutney Recipe with step by step photos. This quick groundnut chutney is a good substitute for coconut chutney.
To get started with this recipe, we have to first prepare a few components. You can cook masala veg idli with peanut coriander chutney using 29 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Masala Veg Idli with Peanut coriander Chutney:
- Make ready For the Idli
- Take 1 cup rava
- Take 2 tbsp ghee/oil
- Take 1 tsp salt
- Get 1 cup curd
- Prepare 1/2 cup water
- Make ready 1 tbsp ghee
- Get 1 tsp mustard seeds
- Get 1 tsp jeera/cumin seeds
- Take 1 tsp urad dal
- Prepare 8-10 chopped cashews
- Get 8-10 curry leaves
- Prepare 1/2 carrot grated
- Get 1/4 cup chopped beans
- Prepare 2 tbsp chopped coriander leaves
- Get 1/2 tsp baking soda
- Make ready For the Peanut Coriander Chutney
- Make ready 1 cup roasted peanuts
- Prepare 2 tbsp roasted chana/chickpeas
- Take 1 inch ginger chopped
- Get 1 cup coriander leaves
- Get 2 tbsp curd
- Get 1 tsp salt
- Get 2 tsp lemon juice
- Prepare For tempering the chutney
- Make ready 1 tbsp oil
- Prepare 1/2 tsp mustard seeds
- Get 1/2 tsp urad dal
- Prepare 8-10 curry leaves
Groundnut is just another term for peanut. To make this palli chutney, peanuts and other ingredients can be roasted in the night and kept ready for the next morning. But once made it is best. Recipe for easy and quick peanut coconut chutney that can be made in minutes.
Instructions to make Masala Veg Idli with Peanut coriander Chutney:
- For the Idlis, first heat ghee in a kadai. Add the rava. Roast on low flame for 3-4 minutes. Add salt to it while still hot and mix. keep aside to cool.
- Heat 1 tbsp ghee in a pan, add the mustard seeds. once mustard seeds splutter, add the jeera. After 20 seconds add the urad dal. once the Urad dal turns golden add cashews and curry leaves. I could not add the cashews as I was out of them.
- Add this tempering to the rava. Add the vegetables too. Now add the curd and 1/2 cup water. Add 1/2 tsp baking soda and chopped coriander leaves, mix well and keep aside for 10 minutes.
- After 10 minutes transfer the idli batter to a greased idli mold and team for 15-17 minutes.
- For the chutney; add all the ingredients other than the tempering ingredients to a grinder jar. Using some water grind to a smooth paste.
- For the tempering, heat oil in a pan. Add the mustard seeds. once they splutter add the urad dal. once dal turns golden add curry leaves. Add the tempering to the chutney.
- Serve hot masala veg idlis with peanut coriander chutney and relish.
But once made it is best. Recipe for easy and quick peanut coconut chutney that can be made in minutes. Recipe with step by step pictures. We are a typical South Indian "idli-dosa" for breakfast family. I make this chutney at-least twice a week.
So that is going to wrap this up for this special food masala veg idli with peanut coriander chutney recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
