Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, samak-potato idli with peanut chutney. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Samak-potato idli with peanut chutney is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Samak-potato idli with peanut chutney is something which I have loved my whole life. They are fine and they look fantastic.
Product Development To Large Scale Production & Everything In Between. From What Goes In The Bottle To What Is On The Jar. Call Us To Discuss Your Needs. For chutney roast, the peanut until the skin starts coming off, now in a pan take oil and then add curry leaves, mustard, cumin, Channa dal, dried red chillies and temper it.
To begin with this particular recipe, we must first prepare a few components. You can have samak-potato idli with peanut chutney using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Samak-potato idli with peanut chutney:
- Take 200 gm Samak rice
- Make ready 2 Boiled potatoes
- Prepare 1/2 spoon Salt
- Take -1spoon Eno
- Prepare 3 spoons Curd
- Prepare As needed Water
- Make ready 10 For chutney mint leaves
- Make ready 20 Coriander leaves
- Prepare 1/4 spoon Salt
- Get 1/2 spoon Sugar
- Make ready 2 Green chilli
- Take 2 spoons Anardana
- Prepare 50 gm Roasted peanuts
Add water in between whenever needed. Easy peanut chutney with red chilli for idli, dosa. This Idli Peanut Chutney is made with the creamy goodness of roasted peanuts; flavored with few garlic bulbs, spiced with red chilli powder and the kick of tanginess from the tamarind water; all blended together smoothly and added with a nice tempering mixture made of mustard seeds, warmth of cumin seeds, crunchiness from urad dal and earthy and fresh flavors of curry leaves emanating into. For the chutney Dry roast the peanuts and dry red chillies until golden.
Instructions to make Samak-potato idli with peanut chutney:
- For idli Dip samak rice for 2 hrs in water. Then drain water and grind it. Add grated boiled potatoes in it. Add salt and 3spoons of curd. Mix well. Rest the batter for 30 minutes.
- Add eno and mix well for 2minutes.
- Immediately put the batter in idli stand and cook for 5 minutes.
- Idli is ready.
- For chutney Roast the peanuts on gas stove. Remove the outer cover of peanuts
- Now take grinder jar and put peanuts, salt mint leaves, coriander leaves, green chilli, anardana and sugar. Grind well. Add 3-4spoons of water and again grind.
- Chutney is ready.
This Idli Peanut Chutney is made with the creamy goodness of roasted peanuts; flavored with few garlic bulbs, spiced with red chilli powder and the kick of tanginess from the tamarind water; all blended together smoothly and added with a nice tempering mixture made of mustard seeds, warmth of cumin seeds, crunchiness from urad dal and earthy and fresh flavors of curry leaves emanating into. For the chutney Dry roast the peanuts and dry red chillies until golden. Take a mixie jar and add in half a teaspoon of tamarind paste. Add in the coconut, salt, jaggery and hing (Asafoetida). Use this chutney for spreading on masaldosa while it is still on the dosa pan.
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