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Rice idli with coconut chutney & tomato-onion chutney
Rice idli with coconut chutney & tomato-onion chutney

Before you jump to Rice idli with coconut chutney & tomato-onion chutney recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

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Using your very best judgment is just another one of the many ways you may make healthy decisions from a lunch menu. This can be best achieved by examining meal pictures on a menu. It’s also recommended that you avoid foods teeming with oatmeal, cheese and even sour cream. If your selection includes these fattening condiments, then make sure you ask for a lesser amount.

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Even if after taking the above mentioned approaches, you’re not able to locate satisfying healthy meals on your own lunch menu, then you might choose to purchase a healthy side dish or drink. Water is an excellent choice, particularly in comparison to pop up. Salads make excellent side dishes, especially those that are eaten with no salad dressing or low-fat salad dressingtable. Obviously, you will want to take more actions to make sure that you choose a healthy mealbut should you decide to forgo low calories for taste, then require extra steps to make sure that you get some nutrition.

We hope you got insight from reading it, now let’s go back to rice idli with coconut chutney & tomato-onion chutney recipe. You can cook rice idli with coconut chutney & tomato-onion chutney using 20 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to prepare Rice idli with coconut chutney & tomato-onion chutney:
  1. Provide For idli
  2. Provide 1 cup Rice (soaked)
  3. Use 2 cup Urad dal (soaked)
  4. Use 1/2 tsp Fenugreek seeds
  5. You need to taste Salt
  6. Prepare As needed Fenugreek dry leaves
  7. You need For coconut chutney
  8. Get 1 cup Coconut
  9. You need 2-3 spoons Roasted and peeled off peanuts
  10. Get To taste Salt
  11. Get For tomato and onion chutney
  12. Use 2 Onion - medium size
  13. Take 2 Tomato medium size
  14. Use 2 spoons Chana daal
  15. Take 4-5 cloves Garlic-
  16. Take 1 spoon Turmeric powder
  17. Prepare to taste Red chilli powder - according to taste and colour
  18. Provide to taste Dry red chilli
  19. Get 2-3 spoons Oil-
  20. Prepare 1 tsp Mustard seeds for all
Instructions to make Rice idli with coconut chutney & tomato-onion chutney:
  1. Grind the soaked daal, rice and fenugreek seeds and leave it one night or untill fermentation
  2. Add salt and dry fenugreek leaves in the mixture
  3. Garnish the idli mould with oil
  4. Pour the batter one by one in each mould and set the idli stand in a cooker. Close the lid and Keep the cooker on gas on medium flame for 15-20mins to steam idlis
  5. For chutney- grind the crushed or chopped coconut and peanuts, add salt
  6. Tomato chutney - remove the seeds of tomato. In a pan take heat oil. Add garlic and chana daal stir it for some time now add chopped onion, turmeric powder and red chilli powder and cook for 3-4mins then add tomato and cook for 3-4 mins. Let cool the mixture and then grind it to make chutney. Add salt as for taste
  7. In a pan heat oil and add mustard seeds and dry red chilli for tadka. Pour the tadka in both chutneys and idli as well
  8. Serve hot idli with chutney

However, the real taste differentiators in this recipe are roasted chana dal, tamarind paste, cumin seeds and curry leaves. Coconut chutney for rice-kobbari pachadi Andhra style. Coconut chutney is one of my favorite among all Andhra chutneys. This coconut chutney is served with rice. There is little difference between breakfast Coconut chutney and Rice coconut chutney.

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