ओट्स इडली व नारियल चने की चटनी । oats idli with coconut chickpea chutney । oats idli without sooji
Morning demands a healthy breakfast! Oats idli can give your stomach a healthy and delicious treat. Add a lot of veggies to your oats idli to make it healthier and enjoy it with homemade Coconut and Chickpea Chutney. The recipe requires no unusual extra effort and gets ready in minutes.
So, follow the directions below along with the images to prepare delicious and healthy oats idli.
Directions:
1. Mix 1/2 cup of oats, 1/2 cup of besan, and 1/2 cup of curd.
2. Pour 3 tbsp of water gradually into the mixture and prepare a thick batter.
3. Leave the batter for 10 minutes to set.
4. Take 1/2 cup grated narial, 1/4 cup roasted chana, 1/2 tsp salt, 2 green chilies, 1/2 lemon juice, 1/4 cup of water and blend to prepare chutney.
5. Take a tadka pan and heat 2 tsp of oil in it.
6. Add 1/4 tsp mustard seeds, 2 red chilies, and 10-12 curry leaves to the oil.
7. Add 1/4 tsp of red chili powder after turning off the heat.
8. Add Tadka to the chutney and mix well.
9. Add 1/4 cup carrots, 1/4 cup capsicum, 1 chopped green chili, 1 tsp of grated ginger to the batter.
10. Mix a little water and 1/2 tsp of salt to the batter.
11. Add 2 or 2.5 cups of water to a cooking vessel and bring it to a boil.
12. Add 3/4 tsp of Eno fruit salt to the batter and mix well.
13. Grease small plates and add batter to them.
14. Keep the batter plate inside the vessel.
15. Steam the idlis over medium flame for 12 minutes.
16.Take the idlis plate out once they are ready and allow them to cool.
17. Take the idlis out and add Tadka to them.
18. Heat oil in a Tadka pan, add 1/4 tsp of mustard seeds, and turn off the flame after roasting.
19. Add 6-7 curry leaves to the oil and add Tadka over the idlis.
20. Oats idlis are ready to be served.
- Oats - ½ Cup (50 grams)
- Gram Flour - ½ Cup (50 grams)
- Curd - ½ Cup
- Carrot - ¼ Cup, finely chopped
- Capsicum - ¼ Cup, finely chopped
- Green Chilli - 1-2 finely chopped
- Ginger - 1 tsp, grated
- Salt - ½ tsp
- Oil - 2 tsp
- Mustard Seeds - ¼ tsp
- Curry Leaves - 6-7
- Fresh Coconut - ½ Cup, grated
- Roasted Chickpea - ¼ Cup
- Salt - ½ tsp
- Green Chilli - 2
- Lemon - ½
- Oil - 2 tsp
- Mustard Seeds - ¼ tsp
- Curry Leaves - 10-12
- Red Chilli Powder - ¼ tsp
- Red Chilli - 2
- Mix ½ cup of oats, ½ cup of besan, and ½ cup of curd.
- Pour 3 tbsp of water gradually into the mixture and prepare a thick batter.
- Leave the batter for 10 minutes to set.
- Take ½ cup grated narial, ¼ cup roasted chana, ½ tsp salt, 2 green chilies, ½ lemon juice, ¼ cup of water and blend to prepare chutney.
- Take a tadka pan and heat 2 tsp of oil in it.
- Add ¼ tsp mustard seeds, 2 red chilies, and 10-12 curry leaves to the oil.
- Add ¼ tsp of red chili powder after turning off the heat.
- Add Tadka to the chutney and mix well.
- Add ¼ cup carrots, ¼ cup capsicum, 1 chopped green chili, 1 tsp of grated ginger to the batter.
- Mix a little water and ½ tsp of salt to the batter.
- Add 2 or 2.5 cups of water to a cooking vessel and bring it to a boil.
- Add ¾ tsp of Eno fruit salt to the batter and mix well.
- Grease small plates and add batter to them.
- Keep the batter plate inside the vessel.
- Steam the idlis over medium flame for 12 minutes.
- Take the idlis plate out once they are ready and allow them to cool.
- Take the idlis out and add Tadka to them.
- Heat oil in a Tadka pan, add ¼ tsp of mustard seeds, and turn off the flame after roasting.
- Add 6-7 curry leaves to the oil and add Tadka over the idlis.
- Oats idlis are ready to be served.
