Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, roasted peanut millet idli with peanut coconut chutney. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Dry roast the peanuts and dry red chillies until golden. Take a mixie jar and add in half a teaspoon of tamarind paste. Add in the coconut, salt, jaggery and hing (Asafoetida).
Roasted peanut millet idli with peanut coconut chutney is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Roasted peanut millet idli with peanut coconut chutney is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook roasted peanut millet idli with peanut coconut chutney using 18 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Roasted peanut millet idli with peanut coconut chutney:
- Make ready For roasted peanut millet idli-
- Get 1 cup urad dal
- Prepare 2 cups little millet or any millet
- Get 1/2 cup rice
- Take as per taste Salt
- Make ready 1/2 cup roasted peanuts
- Get 1 tsp ginger chilli paste
- Make ready 3 tsp chopped coriander leaves
- Take For peanut coconut chutney :
- Get 1/2 cup roasted peanuts
- Prepare 1/4 cup roasted Chana dal
- Make ready 1/2 cup chopped coconut
- Prepare 1/2 cup curd
- Make ready For tempering :
- Take 1 tsp oil
- Make ready 1/2 tsp punch phoran
- Take 2 dry chillies
- Take 7-8 curry leaves
I have already posted peanut chutney normally which I make with red chilies and roasted gram too but one can adapt this chutney recipe remove coconut and make it. This coconut peanut chutney is thick, creamy and delicious that is perfect to be mopped along with some idli or dosa! I can't stress enough about the importance of a good chutney or a delicious sambar, on making the whole idli/dosa eating, a good experience. I love preparing different chutney's so that the same 'ol coconut chutney does not get mundane.
Steps 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.
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 chutney billion times, yet the use of peanut didn't. Its a simple peanut chutney with peanuts & red chilli as the base.
So that’s going to wrap this up for this exceptional food roasted peanut millet idli with peanut coconut chutney recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at 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!
