Recipe of Speedy Multigrain Idli, Garlic Chutney, Coconut Chutney, Sambhar

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Prepare Favorite Multigrain Idli, Garlic Chutney, Coconut Chutney, Sambhar. One of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Multigrain Idli, Garlic Chutney, Coconut Chutney, Sambhar, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Multigrain Idli, Garlic Chutney, Coconut Chutney, Sambhar delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Multigrain Idli, Garlic Chutney, Coconut Chutney, Sambhar is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Multigrain Idli, Garlic Chutney, Coconut Chutney, Sambhar estimated approx Preparation time-20 mins, Cooking time-24h45mins.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Multigrain Idli, Garlic Chutney, Coconut Chutney, Sambhar using 64 ingredients and 13 steps. Here is how you can achieve it.

#indianrecipes I would like to thank Ms. Durga Lv Abhi for her recipe which I recreated and deviated from the traditional method. I made it more healthy for my lunch today. Idli is such a universal food from South India that pan India cooks and enjoys a lot

Ingredients and spices that need to be Get to make Multigrain Idli, Garlic Chutney, Coconut Chutney, Sambhar:

1. For Multigrain Idli
2. 1/2 cup Oats flour
3. 1/2 cup Wheat flour
4. 1/2 cup Bajra flour
5. 1/2 cup Jowar flour
6. 1/2 cup Urad Dal
7. 1 Tbsp Methi or fenugreek seeds
8. as per taste Salt
9. 1/2 tsp turmeric powder
10. 1 tsp red chilli powder
11. 1/2 tsp roasted cumin powder
12. For Tempering
13. 1 Tbsp Chana Dal
14. 1 tsp mustard seeds
15. 1/2 tsp cumin seeds
16. 2-3 whole red chillies
17. Pinch asafoetida
18. Sprig curry leaves
19. For Coconut Chutney
20. 1 cup grated coconut
21. 1/2 inch ” ginger chopped
22. 2-3 green chilies
23. For tempering Coconut Chutney
24. 1-2 whole red chillies
25. 1 tsp mustard seeds
26. 1/2 tsp cumin seeds
27. Pinch asafoetida
28. Sprig curry leaves
29. As required Water
30. For Garlic Chutney
31. 1 medium size onion chopped
32. 1 whole garlic pod
33. 1 Tbsp tamarind
34. Pinch asafoetida
35. 4-5 whole red chilies
36. As per taste Salt
37. 1 Tbsp Sesame oil
38. For tempering Garlic Chutney
39. 1 Tbsp sesame oil
40. 1 tsp mustard seeds
41. 1 tsp red chilli powder
42. Sprig Curry leaves
43. Pinch asafoetida
44. For Sambar
45. 1/2 cup Tuvar Dal
46. 1/4 tsp turmeric powder
47. 1 drumstick
48. 1 medium size eggplant or 4-5 small ones
49. 6-7 shallots or 2 medium size onion chopped fine
50. 2-3 whole red chillies
51. 2 Tbsp Sambhar Masala powder
52. 1/2 tsp turmeric powder
53. 1/2 tap red chilli powder
54. 1 cup Tamarind purée
55. 1 Tbsp oil
56. as per taste Salt
57. 4 cups water
58. For Tempering Sambar
59. 1 Tbsp oil
60. 1 tsp Chana Dal
61. 1 tsp Urad Dal
62. Sprig curry leaves
63. 1 tsp mustard seeds
64. Pinch asafoetida

Steps to make to make Multigrain Idli, Garlic Chutney, Coconut Chutney, Sambhar

1. For Multigrain Idli - soak Urad Dal & Methi or fenugreek seeds for couple of hours. Drain and put in a blender, adding little water make a paste. Set aside
2. In a bowl add wheat flour, oats flour, Jowar flour, bajra flour, Urad Dal paste and add adequate water and salt and ferment for 8 hours or overnight covered.
3. Mix with your hands the batter very well before putting in moulds. Add turmeric powder, red chilli powder, roasted cumin powder and mix one more time
4. Grease the moulds and pour the batter but not till the brink. Steam for 15 mins and once cooked, set aside. Complete the batches.
5. For tempering of the Idli’s - in a wok heat oil, add Chana Dal, mustard seeds, cumin seeds, asafoetida, sprig of curry leaves, whole red chilli and add to the Idlis.
6. For Coconut Chutney - roast Chana Dal. In a bowl add roasted Chana Dal, grated coconut, green chilies, ginger, salt, and blend coarsely. Add water if needed.
7. For tempering Coconut Chutney - in a wok heat oil, add mustard seeds, cumin seeds, whole red chillies, asafoetida, curry leaves.
8. For Garlic Chutney - in a wok heat sesame oil, add chopped onions, garlic and sauté for 2 mins. Add whole red chillies, tamarind and stir for 1 min. Set aside to cool. Add to the blender and make a coarse paste. Add 1/4 cup water and make a smooth paste
9. For tempering - in a wok heat sesame oil add mustard seeds, cumin seeds, asafoetida, curry leaves, red chilli powder. Add to the Garlic Chutney and set aside
10. For Sambhar - in a pressure cooker boil Tuvar Dal and turmeric powder for 4-5 whistles. Set aside. In a wok heat oil, add chopped onions, drumstick, eggplants and cook for 3-4 mins. Add turmeric powder, red chilli powder, tamarind purée and on low flame cook for 3-4 mins covered until the consistency is thick. Add 1 cup water and add Sambhar Masala
11. Add 2 cups water and cover to cook for 15 mins.
12. For tempering Sambhar - in a wok heat oil, add Chana Dal, Urad Dal, mustard seeds, asafoetida, curry leaves and whole red chilli. Add to the Sambhar
13. For plating add the Idli’s, tempering on it, add the Coconut Chutney and Garlic Chutney on the sides. Sambhar on sides and of course the filter coffee. Enjoy

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