Simple Way to Make Speedy Masala Veg Idli with Peanut coriander Chutney

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, masala veg idli with peanut coriander chutney. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Masala Veg Idli with Peanut coriander Chutney is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. Masala Veg Idli with Peanut coriander Chutney is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook masala veg idli with peanut coriander chutney using 29 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Masala Veg Idli with Peanut coriander Chutney:

1. Prepare For the Idli
2. Prepare 1 cup rava
3. Prepare 2 tbsp ghee/oil
4. Make ready 1 tsp salt
5. Take 1 cup curd
6. Take 1/2 cup water
7. Make ready 1 tbsp ghee
8. Prepare 1 tsp mustard seeds
9. Make ready 1 tsp jeera/cumin seeds
10. Get 1 tsp urad dal
11. Prepare 8-10 chopped cashews
12. Prepare 8-10 curry leaves
13. Make ready 1/2 carrot grated
14. Get 1/4 cup chopped beans
15. Prepare 2 tbsp chopped coriander leaves
16. Prepare 1/2 tsp baking soda
17. Prepare For the Peanut Coriander Chutney
18. Prepare 1 cup roasted peanuts
19. Make ready 2 tbsp roasted chana/chickpeas
20. Get 1 inch ginger chopped
21. Get 1 cup coriander leaves
22. Take 2 tbsp curd
23. Take 1 tsp salt
24. Make ready 2 tsp lemon juice
25. Get For tempering the chutney
26. Prepare 1 tbsp oil
27. Make ready 1/2 tsp mustard seeds
28. Take 1/2 tsp urad dal
29. Prepare 8-10 curry leaves

Instructions to make Masala Veg Idli with Peanut coriander Chutney:

1. 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.
2. 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.
3. 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.
4. After 10 minutes transfer the idli batter to a greased idli mold and team for 15-17 minutes.
5. For the chutney; add all the ingredients other than the tempering ingredients to a grinder jar. Using some water grind to a smooth paste.
6. 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.
7. Serve hot masala veg idlis with peanut coriander chutney and relish.

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