Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, roasted peanut millet idli with peanut coconut chutney. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Recipe for easy and quick peanut coconut chutney that can be made in minutes. We are a typical South Indian "idli-dosa" for breakfast family. I make this chutney at-least twice a week. Add in the roasted peanut and chillies along with a cup of water.
Roasted peanut millet idli with peanut coconut chutney is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Roasted peanut millet idli with peanut coconut chutney is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook roasted peanut millet idli with peanut coconut chutney using 18 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Roasted peanut millet idli with peanut coconut chutney:
- Make ready For roasted peanut millet idli-
- Take 1 cup urad dal
- Prepare 2 cups little millet or any millet
- Take 1/2 cup rice
- Get as per taste Salt
- Get 1/2 cup roasted peanuts
- Take 1 tsp ginger chilli paste
- Prepare 3 tsp chopped coriander leaves
- Prepare For peanut coconut chutney :
- Get 1/2 cup roasted peanuts
- Get 1/4 cup roasted Chana dal
- Get 1/2 cup chopped coconut
- Get 1/2 cup curd
- Prepare For tempering :
- Prepare 1 tsp oil
- Get 1/2 tsp punch phoran
- Take 2 dry chillies
- Make ready 7-8 curry leaves
This creamy peanut coconut chutney is a hit. Perfect for idli, dosa or anything you might want to pair with peanut goodness. Because peanut does a magic here bringing in the creamy thickness to chutney. I have been in to chutney department since years meaning I might have prepared coconut.
Instructions to make Roasted peanut millet idli with peanut coconut chutney:
- Wash and soak the urad dal, rice and millet separately for 4-5 hours.
- Then grind them and mix the urad dal batter with your hand for 10 minutes to make it so fluffy.
- Then mix all the batters together and add salt in it. Mix it well and cover it for overnight.
- Then mix roasted peanuts, ginger chilli paste and chopped coriander leaves in it and make idlis by garnishing some roasted peanuts over it with the help of an idli maker or pressure cooker.
- For chutney soak the Chana dal for 15 minutes and grind all the ingredients together.
- Then heat a tadka pan with oil and put punch phoran, chilli in it.
- When mustard from the punch phoran crackle then add the curry leaves in it and switch off the flame and add this to chutney. Now your peanut coconut chutney is ready. Serve it with the roasted peanut millet idli.
Because peanut does a magic here bringing in the creamy thickness to chutney. I have been in to chutney department since years meaning I might have prepared coconut. Peanut coconut chutney with red chillies and a hint of garlic flavour. Perfect side dish for idli, dosa and other south Indian chutneys. Easy to prepare as peanuts are added with skin.
So that is going to wrap this up for this special food roasted peanut millet idli with peanut coconut chutney recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
