Recipe of Favorite Masala Veg Idli with Peanut coriander Chutney

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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 Tips For Living Green And Lowering costs Within the Kitchen.

Remember when the only men and women who cared about the environment were tree huggers and hippies? That's a thing of the past now, with everybody being aware of the problems besetting the planet and the shared responsibility we have for turning things around. The experts are agreed that we are unable to adjust things for the better without everyone's active contribution. Each and every family should start making changes that are environmentally friendly and they have to do this soon. Keep reading for some approaches to go green and save energy, largely in the kitchen.

Let us begin with something really easy, changing the particular light bulbs. Naturally you shouldn't confine this to merely the kitchen area. You need to change your incandescent lights by using energy-saver, compact fluorescent light bulbs. They cost a little bit more in the beginning, but they last ten times longer, and use less electricity. Using these kinds of longer-lasting lightbulbs has the benefit that many fewer lightbulbs make it into landfills. It goes further than simply exchanging the lights, though; turning off lights that aren't needed is actually another good thing to do. The family spends a lot of time in the cooking area, and how often does the kitchen light go on in the morning and is left on all day long. This additionally takes place in the rest of the house, but we are trying to save money in the kitchen. Make a habit of having the lights on only when they are necessary, and you'll be amazed at the amount of electricity you save.

As you can see, there are plenty of little elements that you can do to save energy, and also save money, in the kitchen alone. Green living just isn't that hard. Mostly, all it takes is a bit of common sense.

We hope you got insight from reading it, now let's go back to masala veg idli with peanut coriander chutney recipe. To cook masala veg idli with peanut coriander chutney you need 29 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Masala Veg Idli with Peanut coriander Chutney:

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