Name: Multigrain idli with peanut chutney recipe by Kashish Hinduja at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Ingredients: For the idli batter; 1 cup Rava; 1/2 cup ragi flour; 1/2 cup oats; 1 carrot grated; Salt to taste; 1 cup curd; 1 tbsp eno fruit salt; Few mint and coriander leaves finely chopped; For the chutney; 1 cup Peanuts; 2 green chillies; 1/2 inch ginger; Salt to taste; few curry leaves; For tempering; 1tsp mustard seeds; 1/2tsp Urad dal; 1/2tsp chana dal; 5 Curry Leaves

ABOUT Multigrain idli with peanut chutney RECIPE

This idli is mix of ragi,sooji and oats. Its very healthy for kids too.

Ingredients Serving: 3

For the idli batter
1 cup Rava
1/2 cup ragi flour
1/2 cup oats
1 carrot grated
Salt to taste
1 cup curd
1 tbsp eno fruit salt
Few mint and coriander leaves finely chopped
For the chutney
1 cup Peanuts
2 green chillies
1/2 inch ginger
Salt to taste
few curry leaves
For tempering
1tsp mustard seeds
1/2tsp Urad dal
1/2tsp chana dal
5 Curry Leaves

Instructions

First dry roast oats in a vessel and let it cool down
Then grind it into powder like Rava.
Take a vessel put all the ingredients mentioned for the idli and the oats powder except eno. Mix well.
Then add water slowly and mix well.
Idli batter should be thick not watery. So add water accordingly.
Don't add eno now.
Keep idli cooker on the gas. Put water in it. Let it boil
Add eno to the batter and mix well.
Grease idli plates and put the batter.
Put it in the idli cooker and keep it on high for 15 minutes.
Check with toothpick or knife by inserting into the idli whether it is cooked or not.
If not keep for few minutes more.
Grind all the ingredients mentioned for the chutney.
Don't add too much water in chutney. Keep it little thick
Add the tempering to the chutney
Serve hot idli with peanut chutney.

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