How are you currently at the moment ?, I wish you’re properly and continually delighted. through this web site I will introduce the recipe for cooking Quinoa Idli ♡ 2 Types Coconut Chutney that is currently extremely popular with various groups, using a easy and fast method of making relatively, this Quinoa Idli ♡ 2 Types Coconut Chutney food is in great demand by lots of people, and tastes good also, creates all of your family members and friends You like it probably.
Quinoa Idli ♡ 2 Types Coconut Chutney cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you effortlessly, you may make it in simple actions. You may make it for family or friends events, and it could be offered at several recognized occasions perhaps. I am certain you will see lots of people who just like the Quinoa Idli ♡ 2 Types Coconut Chutney dishes which you make.
Alright, don’t linger, let’s course of action this quinoa idli ♡ 2 types coconut chutney menu with 24 components which are absolutely easy to obtain, and we have to process them at the very least through 12 tips. You should shell out a while on this, so the resulting food could be perfect.
Ingredients - Quinoa Idli ♡ 2 Types Coconut Chutney:
- You need - Quinoa Idli
- Require 1 cup for quinoa
- Make ready 1-1/2 cup of fine sooji
- Need 1 cup for thick curd
- Get 1 cup for buttermilk
- Require 1-1/2 teaspoon - salt
- Give 2 teaspoon - Eno fruit salt
- You need White chutney
- Take 3/4 cup of coconuts chopped
- Need 4 tablespoons roasted chana dal/ dalia dal
- Require 2 cloves of garlic
- Take 2 green chilles
- Need for Salt as per taste
- Prepare - Green chutney
- Take 1/4 cup coconuts chopped
- Make ready 2 tablespoons of roasted chana dal/ dalia dal
- Need 1 cup of roughly chopped coriander
- Prepare 2-3 of green chilles
- Provide 2 cloves garlic
- You need for Salt as per taste
- Need - Juice of half a lemon
- Make ready - Tempering
- Give 1/4 cup oil
- Provide 1 tablespoons mustard seeds
Quinoa Idli ♡ 2 Types Coconut Chutney process:
- Grind quinoa to fine powder.
- Roast together quinoa flour and sooji for 3-4 minutes.
- Add curd and mix well together. Add buttermilk to make the batter smooth. Cover and keep aside for the flours to absorb the moisture for 20-25 minutes
- Prepare tempering, by adding mustard seeds and aesafoetida to hot oil. Once the mustard seeds splutter add half of it to the idli batter and keep rest to add over the chutneys.
- Heat the idli pan with enough water and a slice of lemon.
- Divide batter in two bowls. Add 1 teaspoon Eno to one bowl of batter and mix well.
- Grease the idli trays with some oil and pour the batter with eno. Remember to leave some place for the batter to fluff.
- Cover the lid and let steam cook for 12-15 minutes. When touched the idli will spring back and wouldn't stick to your fingers, this means they are done. Scoop out with the help of sharp spoon
- Add all ingredients mentioned for green chutney and grind with 2 tablespoons of water.
- Add all ingredients mentioned for white chutney and grind with 2 tablespoons of water.
- Divide the tempering between both chutneys. Mix and check the seasoning.
- Pack for school and office lunch boxes, eat immediately all upto you how you enjoy these healthy and yummy beauties.
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