#OatsIdliRecipe

Oats Idli
#### Ingredients
For the Idli:
1/2 cup Suji (Semolina/Rava)
1 cup Rolled Oats
1/2 cup Curd (Yogurt)
1 sachet Eno (fruit salt)
Salt (to taste)
For the Tadka:
2 tbsp Oil
1 tsp Rai (Mustard seeds)
1 tsp Udad Dal (Black gram split)
2 tbsp Cashew Nuts (chopped)
2 tbsp Carrots (grated)
2 tbsp Zucchini (grated)
1 tbsp Green Chili (finely chopped)
1/2 tbsp Curry Leaves (chopped)
2 tbsp Coriander Leaves (chopped)
#### Method
1. Prepare the Oats:
Take rolled oats and grind into a smooth powder. Set aside.
2. Make the Tadka:
In a kadai (wok), heat 2 tbsp oil.
Add mustard seeds (rai) and let them crackle.
Add urad dal, cashew nuts, curry leaves, green chilli, grated carrots, and zucchini. Sauté for a few minutes until fragrant.
Add suji (semolina) and roast until it’s well coated with the tadka. Turn off the heat.Add oats mixture to kadai and saute till 30 seconds.
3. Combine Ingredients:
In a mixing bowl,add oats suji mixture.
Whisk in the curd and add water to adjust the consistency (it should be neither too thick nor too runny).
Add salt to taste and let it rest for 10 minutes.
4. Prepare the Idli Steamer:
Grease coconut shells and banana leaves with oil.
Check the idli mixture consistency and add more water if necessary.
5. Steam the Idlis:
Heat the steamer and arrange coconut shell on the idli stand.
Pour the idli mixture into the greased coconut shells.
Steam for about 15 minutes or until a toothpick comes out clean.
Allow the idlis to cool completely before removing from the shell.
6. Serve:
Serve the oats idlis hot with chutney.
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Coconut Chutney
#### Ingredients
1/2 cup Coconut (grated)
2 tbsp Coriander Leaves (chopped)
3-4 Green Chilies
1 inch Ginger (chopped)
A few Curry Leaves
1 tbsp Tamarind (soaked)
1 tsp Cumin Seeds
3 tbsp Roasted Chana Dal
1/2 tsp Sugar
Salt (to taste)
Water (as required)
For Tadka:
1 tbsp Oil
1 tsp Rai (Mustard seeds)
1 tsp Urad Dal (Black gram split)
A pinch of Hing (asafoetida)
A few Curry Leaves
2 Dry Red Chilies
#### Method
1. Prepare the Chutney:
In a mixer jar, combine coconut, roasted chana dal, tamarind, green chilies, ginger, coriander leaves, salt, sugar, and curry leaves. Add water as needed and blend until smooth.
2. Make the Tadka:
In a small pan, heat 1 tbsp oil.
Add mustard seeds (rai) and let them crackle.
Add udad dal, hing, curry leaves, and dry red chilies. Sauté until fragrant.
3. Combine:
Pour the tempering over the coconut chutney mixture and mix well.
4. Serve:
Serve the coconut chutney alongside the oats idli.
Enjoy your delicious Oats Idli with Coconut Chutney!

[@sunilbhanushali2009]

Very nice

[@DhiraKaTadka]

Thank you so much Bhai🤗☺️

[@GeetaDharamshi]

Woooowwww healthy breakfast 😋 👌

[@DhiraKaTadka]

Thank you so much 🤗☺️

[@padmavatijain7922]

Very healthy and yummy too❤

[@DhiraKaTadka]

Thank you so much☺️🤗