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.

For the Idli-

You shall need: [Makes about 15 medium size idli]

1 cup… Rolled Oats (I used Saffola)

4 tbsp… Oat Bran (I used Bagrry’s)

2 tbsp… Rava (Can be totally skipped too. I was skeptical about the Idli hence added some)

1 cup… chopped spinach

1 tbsp… black sesame seeds

1 tsp… mustard seeds

2-3… green chillies (chopped)

salt to taste

1.5 tsp… fruit salt

Oil for tempering

water

Method:

• In a mixer, add the oats and crush them to a fine powder.
• Tip it all in a bowl.
• To this, add the bran and rava and salt.
• Mix them all well.
• Add the spinach and mix it through.
• Add little water at a time and make a batter with medium body for idli.
• 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.
• Heat about 1/1 tbsp oil and add mustard seeds, sesame and green chillies to it.
• Once the seeds and chilly crackle, add it to the idli batter and mix well.
• Oil the idli moulds and keep the steamer prepared.
• Add the fruit salt to the batter and quickly pour a fair qty  in the moulds.
• Steam until the batter is fully cooked and a skewer inserted in the center comes out clean.
• It will take about 12-15 min or so, depending on your idli size.
• Once done, take them out.

For the Chutney:

You shall need-

200 gms… pearl onions/sambhar onions peeled and washed

4-5… dry red chillies

a pinch of asafotida

1 tbsp… oil

two sprigs of curry leaves

salt to taste

1.5 tsp… tamarind paste

1 tsp… urad dal

Method:

• In a small pan, heat 1/2 tbsp oil and add the red chillies.
• Once they change color slightly, add the onions and cook them until they are slightly golden.
• Add the salt and tamarind paste.
• Let it cool off a little before adding it to the mixie jar.
• 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.
• Tip it in a bowl and let it stand for a few min.
• Now we need a tempering for the chutney.
• Heat 1/2 tbsp oil and add asafoetida to it.
• Once it cooks off, add the urad dal and curry leaves.
• When the dal is golden in color, take it off the heat and add the tempering to the chutney.
• Mix well and serve with love.