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Treats that give You Energy.
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Whole grain snacks are an excellent choice for a fast healthy snack. A mid-morning snack of whole grain bread together with some protein will maintain you until it’s time for the afternoon meal. When you have to have a fast snack on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Make the modification from refined products including white bread to the healthier whole grain choices.
You will not have to look far to locate a wide range of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s uncomplicated to find what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to masala veg idli with peanut coriander chutney recipe. You can have masala veg idli with peanut coriander chutney using 29 ingredients and 7 steps. Here is how you do it.
The ingredients needed to cook Masala Veg Idli with Peanut coriander Chutney:
- You need For the Idli
- You need 1 cup rava
- Prepare 2 tbsp ghee/oil
- Get 1 tsp salt
- Get 1 cup curd
- Get 1/2 cup water
- Get 1 tbsp ghee
- Provide 1 tsp mustard seeds
- Provide 1 tsp jeera/cumin seeds
- Get 1 tsp urad dal
- Take 8-10 chopped cashews
- Take 8-10 curry leaves
- Prepare 1/2 carrot grated
- Take 1/4 cup chopped beans
- Get 2 tbsp chopped coriander leaves
- Get 1/2 tsp baking soda
- Get For the Peanut Coriander Chutney
- Use 1 cup roasted peanuts
- Prepare 2 tbsp roasted chana/chickpeas
- Prepare 1 inch ginger chopped
- Take 1 cup coriander leaves
- Take 2 tbsp curd
- Prepare 1 tsp salt
- Get 2 tsp lemon juice
- Get For tempering the chutney
- Prepare 1 tbsp oil
- Get 1/2 tsp mustard seeds
- Provide 1/2 tsp urad dal
- Prepare 8-10 curry leaves
Instructions to make Masala Veg Idli with Peanut coriander Chutney:
- 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.
- 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.
- 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.
- After 10 minutes transfer the idli batter to a greased idli mold and team for 15-17 minutes.
- For the chutney; add all the ingredients other than the tempering ingredients to a grinder jar. Using some water grind to a smooth paste.
- 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.
- Serve hot masala veg idlis with peanut coriander chutney and relish.
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