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Masala Veg Idli with Peanut coriander Chutney
Masala Veg Idli with Peanut coriander Chutney

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We hope you got insight from reading it, now let’s go back to masala veg idli with peanut coriander chutney recipe. You can have masala veg idli with peanut coriander chutney using 29 ingredients and 7 steps. Here is how you cook that.

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