Saturday, March 21, 2009

Idlies with peanut chutney


lentils- 1 cup
Idli ravva - 2-1/2 cups
Soya beans - 2 spoons (optional)
Salt - as required
  • Soak white lentils (these taste good compared to black ones) along with soy beans overnight (min. 8hrs). I usually soak idli ravva too in a seperate bowl.
  • Grind the white lentils in a mixer adding water little at a time, add ravva to the batter and mix for 2-3 mins.
  • Add salt to the batter.
  • Take idli plates and grease them with little bit oil. Spoon the batter into the plates and keep them in a cooker.
  • For the first 20 minutes keep it on medium high and check with a fork or a toothpick whether the idli is cooked or not. Keep on low for another 5 minutes if required.
Peanut chutney
Raw peanuts - 1 cup
Oil - 4 tsps
Chillies(green/red) - 4
Salt - as required
Tamarind paste - 2tsps
Cumin seeds - 2 tsps
Musturd seeds, cumin seeds, urad dal, gram dal (popu mix)- 2 table spoons
Curry leaves - 1 stem
  • Roast the raw peanuts in a pan until they turn brown. Cool them and peal off the peanuts skin.
  • Grind the peanuts along with tamarind paste, chillies, cumin seeds, salt and water. Add water depending on the consistency required for the chutney.
  • Fry oil in a pan and add popu mix and currey leaves. Mix with grounded peanuts.


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