A healthy and quick South Indian breakfast or snack, Oats Idli is made with roasted oats, semolina, and curd, steamed to perfection. It is served with a flavorful Chettinad Tomato Chutney, offering a delightful combination of textures and tastes.
All Ingredients - For Oats Idli Batter
Quick oats1 cup
Bombay (upma) rava1/2 cup
Curd1/2 cup
Wateras required
Saltto taste
Baking soda3/4 tsp
Green chili1 (chopped)
Ginger1/2 tsp (chopped)
Capsicum2 tbsp (chopped)
Carrot2 tbsp (chopped)
Coriander leaveshandful (chopped)
Cashewnutfor garnish
All Ingredients - For Chettinad Tomato Chutney
Oil1 tbsp
Onion1/2 (sliced)
Garlic cloves8-10
Asafoetida1/2 tsp
Rock saltto taste
Tomato3 (1 cup, sliced)
Dry red chilli7
Kashmiri chili powder1 tsp
Tamarinda small piece
Water2 tbsp
Oil (for tempering)2 tbsp
Mustard seeds1/2 tsp
Urad dal1 tsp
Curry leaves1 sprig
⚠ Contains Allergens
dairygluten
Step-by-Step Instructions
Step 1: Roast Oats
Roast 1 cup of quick oats in a pan over medium flame until crisp. This takes about 5-6 minutes.
Step 2: Cool and Blend Oats
Cool the roasted oats completely, then transfer them to a blender and blend coarsely. This should take about 1-2 minutes.
Step 3: Transfer Oats to Bowl
Transfer the coarsely blended oats to a mixing bowl.
Step 4: Roast Rava
Roast 1/2 cup of Bombay (upma) rava in a pan over medium flame for a few minutes until lightly toasted.
Step 5: Cool and Add Rava
Cool the roasted rava completely and then transfer it to the bowl with the oats.
Step 6: Add Curd and Mix
Add 1/2 cup of curd to the oats and rava mixture. Mix well until combined.
Step 7: Add Water and Rest
Gradually add water as required (approximately 1 cup in total) to achieve an idli batter consistency. Mix well and let the batter rest for about 15 minutes.
Step 8: Adjust Consistency
After 15 minutes, add a little more water if needed and mix well to ensure the idli batter has a pouring consistency.
Step 9: Add Seasonings
Add salt to taste and 3/4 tsp of baking soda to the batter. Mix well until evenly distributed.
Step 10: Add Vegetables
Add 1 chopped green chili, 1/2 tsp chopped ginger, 2 tbsp chopped capsicum, 2 tbsp chopped carrot, and a handful of chopped coriander leaves to the batter. Mix well.
Step 11: Prepare Idli Plates
Grease the idli plate cavities with oil to prevent sticking.
Step 12: Garnish and Fill
Place a cashewnut in each cavity (optional). Pour the prepared idli batter into the greased cavities.
Step 13: Steam Idlis
Place the idli plates in a steamer with boiling water. Cover and steam for about 10-12 minutes until the idlis are cooked through and firm.
Step 14: Remove Idlis
Once steamed, carefully remove the idlis from the cavities using a spoon or knife.
Step 15: Heat Oil & Sauté Onions for Chutney
Heat 1 tbsp of oil in a pan. Add 1/2 sliced onion and 8-10 garlic cloves. Sauté for 2 minutes over medium flame until the onion turns translucent.
Step 16: Add Spices & Tomatoes for Chutney
Add 1/2 tsp asafoetida, rock salt to taste, 3 sliced tomatoes (1 cup), 7 dry red chilies, 1 tsp Kashmiri chili powder, and a small piece of tamarind. Sauté for about 2 minutes.
Step 17: Cook Chutney with Water
Add 2 tbsp of water to the chutney mixture, cover, and cook for 4-5 minutes until the tomatoes soften and the mixture thickens.
Step 18: Cool and Blend Chutney
Cool the cooked chutney mixture completely, then transfer it to a blender and blend to a smooth paste.
Step 19: Prepare Tempering for Chutney
Heat 2 tbsp of oil in a separate pan. Add 1/2 tsp mustard seeds, 1 tsp urad dal, and 1 sprig of curry leaves. Sauté until the mustard seeds splutter and the urad dal turns golden brown.
Step 20: Add Chutney to Tempering
Add the ground tomato chutney to the tempering. Cook for 2 minutes, stirring continuously.
Step 21: Serve Chutney
The Chettinad tomato chutney is now ready. Serve hot with the Oats Idli.
Was this recipe helpful?
Comments
Sign in to leave a comment on this recipe.
Loading comments...
Favorite Recipes
Recently Generated Recipes
Discover recipes already generated from creators and ready to cook without testing your cred.
Favorite Recipes
Comments
Sign in to leave a comment on this recipe.
Loading comments...