Recipes
Using Aazol’s Solapuri Peanut Chutney

Peanut Chutney Masala Idli

◷ Prep & cook time: 25mins | Servings: 4

This Masala Idli uses Aazol’s Solapuri Peanut Chutney to give steamed idli pieces a crunchy, spicy peanut coating. Onion, tomato and a simple mustard-curry leaf tempering turn leftover or fresh idlis into a quick breakfast or evening snack.


Peanut Chutney Masala Idli

Ingredients:

  • 12 medium idlis, cooled and cut into bite-sized pieces

  • 3 tablespoons Aazol’s Solapuri Peanut Chutney (about 30g)

  • 2 teaspoons oil

  • 1/2 teaspoon mustard seeds

  • 8–10 curry leaves

  • 1 medium onion, finely chopped

  • 1 medium tomato, finely chopped

  • 1 small green chilli, finely chopped, optional

  • 2 tablespoons fresh coriander leaves, chopped

  • 1 teaspoon lemon juice, optional

    • Instructions:

    1. If using freshly steamed idlis, let them cool completely before cutting. Cooled idlis hold their shape better while tossing.

    2. Heat the oil in a wide pan over medium heat. Add mustard seeds and let them splutter, then add curry leaves and green chilli, if using.

    3. Add the chopped onion and sauté until soft and translucent.

    4. Add the tomato and cook for 2–3 minutes, just until it softens without becoming very watery.

    5. Lower the heat and add Aazol’s Solapuri Peanut Chutney. Stir for about 30 seconds to combine it with the onion-tomato mixture.

    6. Add the idli pieces and toss gently until every piece is evenly coated. Cook for 2–3 minutes so the idlis warm through and absorb the flavours.

    7. Switch off the heat. Add fresh coriander and lemon juice, if using, and toss once more.

    8. Serve immediately while the idli pieces are warm and the peanut chutney coating is still aromatic.

    Enjoy this quick and spicy Masala Idli tossed with Aazol’s Solapuri Peanut Chutney!

    Nutrition Facts (per serving)

    226 Calories
    5.6g Fat
    34.1g Carbs
    10.3g Protein
    378mg Sodium
    Solapuri Peanut Chutney (200g/600g)
    4.77 ★
    From ₹275 Save upto 10%

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