Masala Veg Idli with Peanut coriander Chutney

Name: Masala Veg Idli with Peanut coriander Chutney
Total time: 1500 s
Yield: 12 idlis
Cuisine: Indian
Ingredients: 1 cup rava; 2 tbsp ghee/oil; 1 tsp salt; 1 cup curd; 1/2 cup water; 1 tbsp ghee; 1 tsp mustard seeds; 1 tsp jeera/cumin seeds; 1 tsp urad dal; 8-10 chopped cashews; 8-10 curry leaves; 1/2 carrot grated; 1/4 cup chopped beans; 2 tbsp chopped coriander leaves; 1/2 tsp baking soda; 1 cup roasted peanuts; 2 tbsp roasted chana/chickpeas; 1 inch ginger chopped; 1 cup coriander leaves; 2 tbsp curd; 1 tsp salt; 2 tsp lemon juice; 1 tbsp oil; 1/2 tsp mustard seeds; 1/2 tsp urad dal; 8-10 curry leaves

Swati @swati_17

Chandigarh/ Gurgaon, India

#GA4
#Week8
Keyword: Steamed
Idlis are soft and fluffy steamed cakes. They are the ultimate health food which could be had during anytime of the day. Originally idlis are made with ground urad dal and rice batter. However these days there are many varieties of idlis which are available. We have rava idli, moong dal idli, ragi idli, oats idli and what not. What I am making today is a rava idli with veggies and a tempering to add some zing. They are served with some peanut and coriander chutney, a welcome change from the typical coconut chutney.

Swati @swati_17

Chandigarh/ Gurgaon, India

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Ingredients

25 mins + 10 mi

12 idlis

For the Idli
1 cuprava
2 tbspghee/oil
1 tspsalt
1 cupcurd
1/2 cupwater
1 tbspghee
1 tspmustard seeds
1 tspjeera/cumin seeds
1 tspurad dal
8-10chopped cashews
8-10curry leaves
1/2carrot grated
1/4 cupchopped beans
2 tbspchopped coriander leaves
1/2 tspbaking soda
For the Peanut Coriander Chutney
1 cuproasted peanuts
2 tbsproasted chana/chickpeas
1 inchginger chopped
1 cupcoriander leaves
2 tbspcurd
1 tspsalt
2 tsplemon juice
For tempering the chutney
1 tbspoil
1/2 tspmustard seeds
1/2 tspurad dal
8-10curry leaves

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Steps

25 mins + 10 mi

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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Swati @swati_17

on November 07, 2020 07:19

Chandigarh/ Gurgaon, India

Hi, I am Swati.Food has always been my eternal love.I had always been a foodie. So much so that one of my aunts used to say it’s a pleasure to serve you. I also started cooking at a very young age in my mother’s kitchen.As I grew, my love for food grew with me. However, I did not even realize when this passion of mine became comfortable in some corner of my heart and the race towards economic and social goals took over my entire time.I am a Human Resource executive in the Education Industry by profession.Now, after years of juggling between my work and my passion, I finally decided to take my passion to another level.Here will share with you my recipes some tradition and some noval.My blog/website: ediblelovebyswati.comInstagram: ediblelovebyswatiFacebook: ediblelovebyswati