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Before you jump to Masala Veg Idli with Peanut coriander Chutney recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Save Money In The Kitchen.

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We hope you got benefit 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 prepare Masala Veg Idli with Peanut coriander Chutney:

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

Coriander is known for its anti-inflammatory and anti-fungal properties. This is a very easy chutney to make and here is how to make it. Take a pan and roast coriander seeds, urad dal and dried red chillies in half a teaspoon of oil till the dal turns golden brown. Transfer to a plate and set aside to cool. Serve peanut chutney with idli, dosa, medu vada, uttapam or pakoras.

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