Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, roasted peanut millet idli with peanut coconut chutney. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Recipe for easy and quick peanut coconut chutney that can be made in minutes. Dry roast the peanuts and dry red chillies until golden. I like to use the Karnataka Byadagi chillies as it 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 well liked of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Roasted peanut millet idli with peanut coconut chutney is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must 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 cook it.
The ingredients needed to make Roasted peanut millet idli with peanut coconut chutney:
- Take For roasted peanut millet idli-
- Prepare 1 cup urad dal
- Make ready 2 cups little millet or any millet
- Take 1/2 cup rice
- Get as per taste Salt
- Get 1/2 cup roasted peanuts
- Prepare 1 tsp ginger chilli paste
- Get 3 tsp chopped coriander leaves
- Take For peanut coconut chutney :
- Prepare 1/2 cup roasted peanuts
- Get 1/4 cup roasted Chana dal
- Take 1/2 cup chopped coconut
- Get 1/2 cup curd
- Make ready For tempering :
- Prepare 1 tsp oil
- Get 1/2 tsp punch phoran
- Take 2 dry chillies
- Prepare 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 as peanut chutney too. 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.
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.
Peanut Chutney Recipe with step by step photos. This quick groundnut chutney is a good substitute for coconut chutney. I do have both fresh coconut and desiccated coconut in my kitchen most of the time. But there are occasions when there is no trace of any coconut. Peanut chutney is a delicious chutney prepared with roasted peanut.
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