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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 Make Healthy Eating A Part of Your Day-To-Day Life.
Healthy eating is nowadays a lot more popular than before and rightfully so. The overall economy is affected by the number of men and women who are suffering from health problems such as high blood pressure, which is directly related to poor eating habits. There are more and more campaigns to try to get people to lead a healthier lifestyle and still it is also easier than ever to rely on fast, convenient food that is often bad for our health. A lot of people typically believe that healthy diets require much work and will significantly alter how they live and eat. It is possible, however, to make some small changes that can start to make a good impact on our everyday eating habits.
Initially, you must be extremely careful when you are shopping for food that you don’t unthinkingly put things in your shopping cart that you don’t wish to eat. For example, has it crossed your mind to check how much sugar and salt are in your preferred cereal? One healthy option that can give you a good start to your day is oatmeal. By mixing in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a healthy change to your diet.
As you can see, it’s easy to start integrating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to masala veg idli with peanut coriander chutney recipe. 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:
- Provide For the Idli
- Take 1 cup rava
- You need 2 tbsp ghee/oil
- Get 1 tsp salt
- You need 1 cup curd
- You need 1/2 cup water
- Take 1 tbsp ghee
- Provide 1 tsp mustard seeds
- Prepare 1 tsp jeera/cumin seeds
- Prepare 1 tsp urad dal
- You need 8-10 chopped cashews
- Provide 8-10 curry leaves
- Prepare 1/2 carrot grated
- Take 1/4 cup chopped beans
- Get 2 tbsp chopped coriander leaves
- You need 1/2 tsp baking soda
- Take For the Peanut Coriander Chutney
- Get 1 cup roasted peanuts
- Prepare 2 tbsp roasted chana/chickpeas
- Get 1 inch ginger chopped
- Take 1 cup coriander leaves
- Use 2 tbsp curd
- Prepare 1 tsp salt
- Take 2 tsp lemon juice
- Use For tempering the chutney
- Take 1 tbsp oil
- Provide 1/2 tsp mustard seeds
- Use 1/2 tsp urad dal
- Prepare 8-10 curry leaves
Steps to make Masala Veg Idli with Peanut coriander Chutney:
- 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.
- 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.
- 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.
- After 10 minutes transfer the idli batter to a greased idli mold and team for 15-17 minutes.
- For the chutney; add all the ingredients other than the tempering ingredients to a grinder jar. Using some water grind to a smooth paste.
- 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.
- Serve hot masala veg idlis with peanut coriander chutney and relish.
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