Oats Idli and Coconut-Chickpea Chutney Recipe

Nisha Madhulika |
5,400 times read

Nothing can beat a deliciously healthy Instant Idli breakfast. Prepare oats idli for breakfast and enjoy it with coconut-chickpea chutney. We will add a lot of veggies to the oats idli to make it healthy and you are going to love it. So, what are you waiting for, get started already!

Ingredients Required

For Batter:

Oats - 1/2 Cup (50 grams)
Gram Flour - 1/2 Cup (50 grams)
Curd - 1/2 Cup
Carrot - 1/4 Cup, finely chopped
Capsicum - 1/4 Cup, finely chopped
Green Chilli - 1-2 finely chopped
Ginger - 1 tsp, grated
Salt - 1/2 tsp

For Tadka:

Oil - 2 tsp
Mustard Seeds - 1/4 tsp
Curry Leaves - 6-7

For Coconut Chana Chutney:

Fresh Coconut - 1/2 Cup, grated
Roasted Chickpea - 1/4 Cup
Salt - 1/2 tsp
Green Chilli - 2
Lemon - 1/2

For Tadka:

Oil - 2 tsp
Mustard Seeds - 1/4 tsp
Curry Leaves - 10-12
Red Chilli Powder - 1/4 tsp
Red Chilli - 2

Method - Oats Idli and Coconut-Chickpea Chutney Recipe

Mix 1/2 cup of oats, 1/2 cup of besan, and 1/2 cup of curd in a bowl. Add 3 tbsp of water gradually to the mixture and prepare a thick batter. Once the mixture is ready, leave it for 10 minutes to set.

Alternative: You can replace besan with semolina and curd with lemon.

Meanwhile, prepare coconut and chickpea chutney for idli. Take 1/2 cup of grated narial, 1/4 cup of roasted chana, 1/2 tsp of salt, 2 green chilies, 1/2 lemon juice, 1/4 cup of water and blend everything.

Next, prepare Tadka for the chutney. Take a tadka pan and heat 2 tsp of oil in it. When the oil is hot, add 1/4 tsp of mustard seeds, 2 red chilies, and 10-12 curry leaves.

Turn off the flame and add 1/4 tsp of red chili powder to the oil. Add Tadka to the chutney and mix well.

Now let's get back to the batter. Add 1/4 cup of chopped carrots, 1/4 cup of chopped capsicum, 1 finely chopped green chili, 1 tsp of grated ginger to the batter and mix well.

Add a little water and 1/2 tsp of salt to the batter and mix well. To steam idlis, take a cooking vessel and pour 2 or 2.5 cups of water into it. Bring the water to a boil so that steam can form inside.

Add 3/4 tsp of Eno fruit salt to the batter and mix well. Grease small plates (or bowls) and now divide the batter into them.

Place the batter plate inside the cooking vessel and steam the idlis over medium flame for 12 minutes.

After 12 minutes, insert a knife inside the idli and it should come out clean to indicate it is cooked. Take the idlis plate out once they are ready and allow them to cool.

Scrape the idlis out on a serving plate and add Tadka to enhance their flavor. Heat oil in a Tadka pan. Add 1/4 tsp of mustard seeds to the hot oil and turn off the flame after roasting the mustards.