by Pallavi Purani

Oats Idli with pearl onion chutney

I am watching what goes in my mouth these days. 🙂 It is funny how smallest of things make such a huge impact. I still shudder at the mention of oats but I have started to enjoy making different things with them.

Today morning I had a clear idea that I cant eat anymore daliya 😐 Phew… Thus began the search for the oats breakfast recipes.

Print Recipe
Oats Idli with pearl onion chutney
I am watching what goes in my mouth these days. 🙂 It is funny how smallest of things make such a huge impact. I still shudder at the mention of oats but I have started to enjoy making different things with them.
Course breakfast
Prep Time 20 minutes
Cook Time 30 minutes
Servings
piece
Ingredients
  • For the Idli -
  • 1 cup Oats Rolled (I used Saffola)
  • 4 tbsps Oat Bran (I used Bagrry's)
  • 2 tbsps Rava (Can be totally skipped too. I was skeptical about the Idli hence added some)
  • 1 cup spinach chopped .
  • 1 tbspn black sesame seeds .
  • 1 tsp mustard seeds .
  • 2 - 3 green chillies (chopped)
  • to taste salt .
  • 1.5 tsps salt fruit .
  • . Oil for tempering
  • water .
For the Chutney:
  • 200 gms pearl onions onions / sambhar peeled and washed …
  • 4 - 5 chillies … dry red
  • pinch asafotida
  • 1 tbsp oil …
  • two sprigs curry leaves
  • to taste salt
  • 1.5 tsps tamarind … paste
  • 1 tsp urad dal
Course breakfast
Prep Time 20 minutes
Cook Time 30 minutes
Servings
piece
Ingredients
  • For the Idli -
  • 1 cup Oats Rolled (I used Saffola)
  • 4 tbsps Oat Bran (I used Bagrry's)
  • 2 tbsps Rava (Can be totally skipped too. I was skeptical about the Idli hence added some)
  • 1 cup spinach chopped .
  • 1 tbspn black sesame seeds .
  • 1 tsp mustard seeds .
  • 2 - 3 green chillies (chopped)
  • to taste salt .
  • 1.5 tsps salt fruit .
  • . Oil for tempering
  • water .
For the Chutney:
  • 200 gms pearl onions onions / sambhar peeled and washed …
  • 4 - 5 chillies … dry red
  • pinch asafotida
  • 1 tbsp oil …
  • two sprigs curry leaves
  • to taste salt
  • 1.5 tsps tamarind … paste
  • 1 tsp urad dal
Instructions
  1. In a mixer, add the oats and crush them to a fine powder.
  2. Tip it all in a bowl.
  3. To this, add the bran and rava and salt.
  4. Mix them all well.
  5. Add the spinach and mix it through.
  6. Add little water at a time and make a batter with medium body for idli.
  7. The dry ingredients shall soak up the liquid hence you might need to add a little if there is gap between the steaming and mixing.
  8. Heat about 1/1 tbsp oil and add mustard seeds, sesame and green chillies to it.
  9. Once the seeds and chilly crackle, add it to the idli batter and mix well.
  10. Oil the idli moulds and keep the steamer prepared.
  11. Add the fruit salt to the batter and quickly pour a fair qty  in the moulds.
  12. Steam until the batter is fully cooked and a skewer inserted in the center comes out clean.
  13. It will take about 12-15 min or so, depending on your idli size.
  14. Once done, take them out.
  15. In a small pan, heat 1/2 tbsp oil and add the red chillies.
  16. Once they change color slightly, add the onions and cook them until they are slightly golden.
  17. Add the salt and tamarind paste.
  18. Let it cool off a little before adding it to the mixie jar.
  19. I like a little texture to this chutney so I let it be a little grainy. You may pulse it to the max and make a smooth paste if you want. Please dont add any water. You may add more oil if the mix is too dry.
  20. Tip it in a bowl and let it stand for a few min.
  21. Now we need a tempering for the chutney.
  22. Heat 1/2 tbsp oil and add asafoetida to it.
  23. Once it cooks off, add the urad dal and curry leaves.
  24. When the dal is golden in color, take it off the heat and add the tempering to the chutney.
  25. Mix well and serve with love.


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