Oats Idli with Chettinad Tomato Chutney

Step 1: Prepare Oats and Rava Mixture

Roast 1 cup of quick oats in a pan on medium flame until crisp. Transfer to a bowl and let it cool completely. Then, transfer the cooled oats to a blender and blend coarsely. Pour the coarsely blended oats into a mixing bowl. Next, roast 1/2 cup of Bombay (upma) rava in the same pan on medium flame for a few minutes. Let it cool completely and then add it to the bowl with the oats.

Step 2: Prepare Idli Batter

Add 1/2 cup curd to the oats and rava mixture. Mix well. Gradually add water as required, mixing until the batter reaches an idli batter consistency. Let the batter rest for about 15 minutes. After 15 minutes, add a little more water if needed and mix well to achieve the desired consistency. Add salt to taste and 3/4 tsp baking soda, mixing thoroughly.

Step 3: Add Vegetables to Batter

To the idli batter, add 1 chopped green chili, 1/2 tsp grated ginger, 2 tbsp chopped capsicum, 2 tbsp chopped carrot, and a handful of chopped coriander leaves. Mix all the ingredients well until evenly distributed in the batter.

Step 4: Steam Oats Idli

Grease the idli plate cavities with oil. Place one cashewnut half in each cavity for garnish. Pour the prepared idli batter into the greased cavities. Place the idli plates into a steamer with boiling water. Cover and steam for about 10-12 minutes. Once cooked, carefully remove the idlis from the cavities using a spoon or knife.

Step 5: Prepare Chutney Base

Heat 1 tbsp oil in a pan. Add 1/2 cup sliced onion and 8-10 garlic cloves. Sauté for 2 minutes on medium flame until the onion turns translucent. Add 1/2 tsp asafoetida and rock salt to taste. Then, add 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. Add 2 tbsp water, cover the pan, and cook for 4-5 minutes until the tomatoes soften.

Step 6: Blend and Temper Chutney

Cool the cooked chutney mixture completely. Transfer it to a blender and blend to a smooth paste. For tempering, heat 2 tbsp oil in a separate pan. Add 1/2 tsp mustard seeds and 1 tsp urad dal. Once the mustard seeds splutter, add 1 sprig of curry leaves. Immediately add the ground chutney paste to the tempering. Cook for 2 minutes, stirring occasionally, until the chutney is well combined and slightly thickened.

Step 7: Serve Oats Idli with Chutney

Serve the freshly steamed Oats Idli hot with the prepared Chettinad Tomato Chutney.

• Ensure oats are cooled completely before blending to avoid clumping.

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

• Allow the idli batter to rest for 15 minutes for best results.

• Cool the chutney mixture completely before blending for a smooth paste.

• Add other finely chopped vegetables like peas or corn to the idli batter.

• For a spicier idli, increase the amount of green chilies.

• Experiment with different nuts like almonds or peanuts in the idli cavities.