Recipe of Favorite Masala Veg Idli with Peanut coriander Chutney

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, masala veg idli with peanut coriander chutney. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Masala Veg Idli with Peanut coriander Chutney is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Masala Veg Idli with Peanut coriander Chutney is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular 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 it.

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

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

So that is going to wrap it up for this special food masala veg idli with peanut coriander chutney recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!