Oats Idli Recipe

Oats idli is a healthy and delicious variation of traditional idli. Here’s a simple recipe for making oats idli:

Oats Idli Recipe

Ingredients:

• 1 cup rolled oats
• 1 cup plain yogurt (curd)
• 1/2 cup water
• 1/2 cup grated carrots
• 1/2 cup chopped spinach (optional)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon urad dal (split black gram)
• 1/2 teaspoon chana dal (split Bengal gram)
• 1 green chili, finely chopped
• A pinch of asafoetida (hing)
• Salt to taste
• 1 teaspoon oil
• 1 teaspoon baking soda (optional)

Instructions:

1. Dry roast the rolled oats in a pan until they turn slightly golden. Let them cool.
2. Grind the roasted oats into a fine powder using a blender or food processor.
3. In a mixing bowl, combine the oat flour, yogurt, and water. Mix well to form a smooth batter. Let it rest for 15-20 minutes.
4. Heat oil in a small pan. Add mustard seeds, cumin seeds, urad dal, chana dal, green chili, and asafoetida. Let them splutter.
5. Add the tempering to the oat batter and mix thoroughly.
6. Add grated carrots and chopped spinach to the batter. Adjust salt as needed.
7. If you want fluffier idlis, add baking soda to the batter and mix gently.
8. Grease the idli molds with oil. Pour the batter into each mold.
9. Steam the idlis in an idli steamer for about 12-15 minutes or until a toothpick inserted comes out clean.
10. Serve hot with coconut chutney or sambar.

Enjoy your nutritious oats idli!

Coconut chutney is a versatile South Indian condiment that pairs well with various dishes. Here’s a basic coconut chutney recipe, along with variations:

Basic Coconut Chutney Recipe

Ingredients:

• ¾ cup grated coconut (fresh or frozen)
• 2 green chilies
• 1-inch piece of ginger
• ½ teaspoon cumin seeds
• Salt to taste
• Water (as needed)

Instructions:

1. Add the grated coconut, green chilies, ginger, cumin seeds, and a pinch of salt to a blender.
2. Blend everything together, adding water gradually, until you get a smooth and fine consistency.
3. Adjust the salt and spice level according to your taste.
4. For tempering (optional):
   • Heat oil in a tadka pan over medium heat.
   • Add mustard seeds, dried red chilies, and curry leaves. Let them splutter.
   • Pour this tempering over the coconut chutney.

Variations:

1. Mint Coconut Chutney: Add a handful of fresh mint leaves along with the other ingredients for a refreshing twist.
2. Coriander Coconut Chutney: Include coriander leaves (cilantro) for an herby flavor.
3. Lemon Coconut Chutney: Squeeze some lemon juice into the chutney for a tangy kick.
4. Thick Coconut Chutney (Getti Chatni): Use less water while blending to create a thicker chutney.

Serve your coconut chutney with idli, dosa, vada, or any other Indian breakfast. Enjoy!