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Before you jump to Idli with coconut and peanut chutney recipe, you may want to read this short interesting healthy tips about Strength Raising Snack foods.

We are very mindful that consuming healthy snacks can help us truly feel better within our bodies. Increasing our daily allowance of well balanced meals while decreasing the intake of unhealthy kinds contributes to a more balanced feeling. A salad helps us feel a lot better than a piece of pizza (physically anyway). Choosing healthier food choices can be tough when it’s snack time. You can spend numerous hours at the supermarket searching for the right snack foods to help you feel healthy. Why not try one of the following healthy snacks the next time you need some extra energy?

When looking for a convenient healthy snack, don’t forget about yogurt. Eating fat free yogurt in place of a healthy larger lunch is not a good idea. Low fat yogurt helps make a amazing snack, nonetheless. It contains tons of calcium, proteins, and B vitamins. Easily digestible, yogurt can actually help your digestive tract work appropriately depending upon the culture used to make it. Quick hint: select unsweetened yogurt and add in walnuts or flaxseeds. It’s an uncomplicated way to reduce sugar while still enjoying a delicious snack.

A large assortment of quick health snacks is easily obtainable. Choosing to live a healthy lifestyle can be as easy as you want it to be.

We hope you got insight from reading it, now let’s go back to idli with coconut and peanut chutney recipe. You can have idli with coconut and peanut chutney using 29 ingredients and 22 steps. Here is how you achieve that.

The ingredients needed to cook Idli with coconut and peanut chutney:

1. Prepare For idli
2. Use 2 1/2 cup rice
3. Use 1 1/2 cup urad dal
4. Get 1/2 tbsp fenugreek seeds
5. Get 1 1/2 tbsp salt
6. Prepare 5 tbsp oil
7. Provide as needed water
8. Use For coconut chutney
9. Get 1 grated/chopped fresh coconut
10. Get 1 tbsp oil
11. Provide 1 tbsp black mustard seeds
12. You need 1 tbsp roasted urad daal
13. You need 1 tbsp roasted chana daal
14. Prepare 2 dry red chillies
15. Use 5-6 curry leaves
16. Provide to taste Salt
17. You need For peanut chutney
18. Get 1 cup peanuts
19. Use 1 tbsp oil
20. Get 4-5 dry red chillies
21. Take 1 inch chopped ginger
22. Take 4-5 cloves garlic
23. Take 1/4 cup chopped onion
24. Prepare 1 tbsp tamarind paste
25. Prepare to taste Salt
26. You need 2 tbsp oil
27. Prepare 1/2 tbsp mustard seeds
28. Get 4-5 curry leaves
29. Provide 1-2 dry red chillies

Instructions to make Idli with coconut and peanut chutney:

1. Wash rice and urad dal separately until the water runs clean and add fenugreek seeds to the rice. Soak it in water for 4-6 hours. Soak the urad dal too for the same amount of time. Drain all the water from the urad dal and grind it to a fine paste. Add water accordingly.
2. Grind the rice to a coarse paste (add water as needed) and then mix both the pastes together in a large bowl and whisk them well. Make sure that the consistency is thick.
3. Now, the idli batter needs to be well-fermented. This step is very important to get soft and fluffy idlis. Keep the batter in a warm place to ferment. Once the batter has risen, add salt to it and whisk to mix it well.
4. Grease the idli stand with oil and take a ladleful of batter and fill the idli mould. Add ½ cup of water in the idli steamer and let it boil. Put the idli stand inside and close the lid. Let the steam build for 8-10 minutes before switching off the gas.
5. Now use a sharp knife to scoop the idlis out.
6. For coconut chutney
7. Now grind the grated coconut, roasted urad daal and chana daal into a fine paste in the food processor. Keep aside for later use.
8. To temper, the chutney, in a small pan, heat the oil and when hot add the mustard seeds, curry leaves and dry red chilies. Sauté, stirring frequently to prevent burning, until all the ingredients are slightly darker and aromat.​
9. Remove from the heat and add to the previously made coconut paste. Add salt to taste and serve.
10. For peanut chutney
11. Heat oil in pan.
12. Add peanuts and fry until slightly browned.
13. Remove them in a plate.
14. Add red chilli, ginger, garlic and onion in the pan and fry for 3-4 minutes.
15. And them in the plate with peanuts.
16. Let the peanuts and other ingredients cool. Transfer them in a grinder along with tamarind and salt.
17. Add some water and grind to make a smooth chutney.
18. For tempering add oil in pan.
19. Once the heat oil add mustard seeds, dry red chillies and curry leaves and Sauté, stirring frequently to prevent burning, until all the ingredients are slightly darker and aromat.​
20. Pour the tempering over the chutney and Mix well.
21. Peanut chutney is ready.
22. Serve idli with coconut and peanut chutney.

Coconut chutney is an essential side dish served as a dip with South Indian tiffin breakfast like Idli I make idli, dosa and medu vada regularly and hence this simplest classic coconut chutney recipe gets made often. You can also use sunflower oil or peanut oil or coconut oil or any neutral flavored oil..idli chutney, dosa chutney, thengai chutney or easy chutney recipe. coconut chutney recipe of coconut chutney recipe. it includes, peanut chutney, onion chutney, tomato chutney, tomato firstly, use fresh coconut for more juicy and flavoured chutney. also add roasted peanuts / gram dal. The idli fry that she made by shallow frying the mornings idlis with vegetable oil and sprinkling it with spicy chutney powder. You can take a girl Coconut Chutney Recipe. This is a simple and delicious chutney which goes well with all south indian breakfast dishes.

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