MasterChef Pankaj Bhadouria's video: Navratri Idli Chutney I No Eno No Soda I Navratri Recipes I I Pankaj Bhadouria

Navratri Idli & Chutney I No Eno No Soda I Navratri Recipes I व्रत की इडली & चटनी I Pankaj Bhadouria Ever tried an Idli on Navratri? This Navratri Idli & Chutney is a No Eno, No Soda Navratri Recipe that you can try at home. I have shared many Navratri recipes with you, but these Navratri recipes are the healthy, low on oil and light on the stomach too. The farali Idli is made of sawa rice (also known as barnyard millet) and sabudana, and the chutney is made with coconut, peanuts, coriander with both lemon and yoghurt being added for the tartness. Rock salt is used instead of sea salt in the Navratri Recipes. Do try out the Navratri Idli & Chutney at home and let me know how it turned out! Thank you for watching! 💫 And don’t forget to subscribe here: https://goo.gl/mQwVjN **************************************************************************** Recipe : Navratri Idli & Chutney Preparation Time: 20 minutes + Soaking Time Cooking Time: 20 minutes Serves: 3-4 Ingredients: For Idli: 1 cup sawa rice (barnyard millet) 4 tbsp Sabudana (sago pearls) ½ cup yoghurt For Chutney: 1 bunch coriander 2-3 green chilies 1” ginger ¼ cup peanuts ¼ cup yoghurt 1 tsp rock salt Juice of 1 lemon ¼ cup chopped coconut For tempering: 1 tbsp oil ½ tsp cumin seeds 7-8 curry leaves Method: Wash and soak the sawa rice and sabudana separately for at least 4 hours. Drain the soaked rice and sabudana and grind to a fine paste. Add the yoghurt and mix well. Ferment overnight to get a fluffy batter or whisk with an electric whisk at high speed for 7-8 minutes till the batter is light and fluffy. Put water in the idli steamer and bring to a boil. Grease the idli plates and pour the batter into the cavities. Steam the idlis for 20 minutes. Remove from the idli plate and serve with the chutney. For the chutney, take all the ingredients in the blender and blend till you have a smooth paste. Heat 1 tbsp oil in a pan. add ½ tsp cumin seeds and allow to splutter. Add the curry leaves. Add the tempering to the chutney, mix and serve with the idli. For more information on Pankaj Bhadouria, be sure to visit: https://www.pankajbhadouria.com Follow Pankaj Bhadouria on Your favourite Social Media: https://www.facebook.com/pbhadouria https://www.instagram.com/masterchefpankajbhadouria https://twitter.com/BhadouriaPankaj