Multigrain idli with peanut chutney | How to make Multigrain idli with peanut chutney

By Kashish Hinduja  |  13th Apr 2018  |  
5 from 1 review Rate It!
  • Multigrain idli with peanut chutney, How to make Multigrain idli with peanut chutney
Multigrain idli with peanut chutneyby Kashish Hinduja
  • Prep Time

    15

    mins
  • Cook Time

    15

    mins
  • Serves

    3

    People

2

1

About Multigrain idli with peanut chutney Recipe

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

Multigrain idli with peanut chutney

Ingredients to make Multigrain idli with peanut chutney

  • 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

How to make Multigrain idli with peanut chutney

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

Reviews for Multigrain idli with peanut chutney (1)

Shikha Roy6 months ago

Thanks for sharing this recipe.
Reply