Simple Way to Make Homemade Roasted peanut millet idli with peanut coconut chutney

Hey everyone, it is Drew, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Prepare Ultimate Roasted peanut millet idli with peanut coconut chutney. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Roasted peanut millet idli with peanut coconut chutney, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roasted peanut millet idli with peanut coconut chutney delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to first prepare a few components. You can have Roasted peanut millet idli with peanut coconut chutney using 18 ingredients and 7 steps. Here is how you can achieve that.

#quickbf #ebook #post2 Millet idli is so healthy ,easy and quick breakfast recipe. It also contains low calorie.

Ingredients and spices that need to be Prepare to make Roasted peanut millet idli with peanut coconut chutney:

1. For roasted peanut millet idli-
2. 1 cup urad dal
3. 2 cups little millet or any millet
4. 1/2 cup rice
5. as per taste Salt
6. 1/2 cup roasted peanuts
7. 1 tsp ginger chilli paste
8. 3 tsp chopped coriander leaves
9. For peanut coconut chutney :
10. 1/2 cup roasted peanuts
11. 1/4 cup roasted Chana dal
12. 1/2 cup chopped coconut
13. 1/2 cup curd
14. For tempering :
15. 1 tsp oil
16. 1/2 tsp punch phoran
17. 2 dry chillies
18. 7-8 curry leaves

Instructions to make to make Roasted peanut millet idli with peanut coconut chutney

1. Wash and soak the urad dal, rice and millet separately for 4-5 hours.
2. Then grind them and mix the urad dal batter with your hand for 10 minutes to make it so fluffy.
3. Then mix all the batters together and add salt in it. Mix it well and cover it for overnight.
4. 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.
5. For chutney soak the Chana dal for 15 minutes and grind all the ingredients together.
6. Then heat a tadka pan with oil and put punch phoran, chilli in it.
7. 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.

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