Oats Idli with Chettinad Tomato Chutney

Step 1: Roast and Blend Oats

Add 1 cup of quick oats to a pan and roast until crisp on medium flame. Cool it down completely, then transfer to a blender and blend coarsely. Transfer the blended oats to a bowl.

Step 2: Roast Rava

Add 1/2 cup of Bombay (upma) rava to the same pan and roast for a few minutes on medium flame. Cool it down completely and then transfer it to the bowl with the blended oats.

Step 3: Prepare and Rest Batter

Add 1/2 cup of curd to the oats and rava mixture. Mix well. Gradually add water as required to achieve an idli batter consistency. Let the batter rest for about 15 minutes.

Step 4: Add Seasonings and Vegetables

After 15 minutes, add a little water and mix well to achieve the desired idli batter consistency. Then, add salt to taste, 3/4 tsp baking soda, 1 finely chopped green chili, 1/2 tsp grated ginger, 2 tbsp finely chopped capsicum, 2 tbsp finely chopped carrot, and a handful of chopped coriander leaves. Mix well until all ingredients are evenly distributed.

Step 5: Prepare and Fill Idli Plates

Grease the idli plate cavities with oil using a brush. Place a cashewnut in the center of each cavity for garnish. Pour the prepared idli batter into each greased cavity.

Step 6: Steam Idlis

Place the idli plates in a steamer with boiling water. Cover and steam for about 10-12 minutes until cooked through. Once steamed, carefully remove the idlis from the cavities using a spoon or knife.

Step 7: Sauté Chutney Base

For the Chettinad Tomato Chutney, heat 1 tbsp oil in a pan. Add 1/2 sliced onion and 8-10 garlic cloves. Sauté for 2 minutes on medium flame until the onion turns translucent.

Step 8: Add Spices and Cook Tomatoes

Add 1/2 tsp asafoetida, rock salt to taste, 3 chopped tomatoes (approximately 1 cup), 7 dry red chilies, 1 tsp Kashmiri chili powder, and a small piece of tamarind. Sauté for about 2 minutes. Then, add 2 tbsp water, cover the pan, and cook for 4-5 minutes until the tomatoes soften and the mixture is well combined.

Step 9: Blend Chutney

Cool down the cooked mixture completely. Transfer it to a blender and blend to a smooth paste.

Step 10: Prepare Tempering and Finish Chutney

Heat 2 tbsp oil in a separate pan. Add 1/2 tsp mustard seeds, 1 tsp urad dal, and 1 sprig of curry leaves. Allow them to splutter. Add the ground tomato chutney paste to the tempering and cook for 2 minutes, stirring occasionally. The Chettinad tomato chutney is ready to be served with the Oats Idli.

• Ensure oats are blended coarsely for texture, not into a fine powder.

• Adjust water gradually to achieve the right idli batter consistency.

• Grease idli molds well to prevent sticking and ensure easy removal.

• Allow the chutney mixture to cool completely before blending for a smoother paste.

• Add other finely chopped vegetables like peas or corn to the idli batter for added nutrition and flavor.

• Serve the Oats Idli with a traditional coconut chutney instead of tomato chutney for a different taste profile.