Oats Idli with Chettinad Tomato Chutney
Recipe Summary
- 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 oats 1 cup
- Bombay (upma) rava 1/2 cup
- Curd 1/2 cup
- Water as required
- Salt to taste
- Baking soda 3/4 tsp
- Green chili 1 (chopped)
- Ginger 1/2 tsp (chopped)
- Capsicum 2 tbsp (chopped)
- Carrot 2 tbsp (chopped)
- Coriander leaves handful (chopped)
- Cashewnut for garnish
All Ingredients - For Chettinad Tomato Chutney
- Oil 1 tbsp
- Onion 1/2 (sliced)
- Garlic cloves 8-10
- Asafoetida 1/2 tsp
- Rock salt to taste
- Tomato 3 (1 cup, sliced)
- Dry red chilli 7
- Kashmiri chili powder 1 tsp
- Tamarind a small piece
- Water 2 tbsp
- Oil (for tempering) 2 tbsp
- Mustard seeds 1/2 tsp
- Urad dal 1 tsp
- Curry leaves 1 sprig
Tools You'll Need
- Pan
- Idli steamer
- Steamer
- Blender
- Bowl
- Mixing bowl
- Knife
Don't have an ingredient? Try these swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
⚠ Contains Allergens
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 .
Step 2: Cool and Blend Oats
Cool the roasted oats completely, then transfer them to a blender and blend coarsely. This should take about .
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 .
Step 8: Adjust Consistency
After , 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 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 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 .
Step 17: Cook Chutney with Water
Add 2 tbsp of water to the chutney mixture, cover, and cook for 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 , stirring continuously.
Step 21: Serve Chutney
The Chettinad tomato chutney is now ready. Serve hot with the Oats Idli.
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