Oats Rava Idli with Coconut Chutney

Hi
Idli is a regular in Breakfast in most of the households, especially in a south Indian home like mine.I try to as many varieties as possible. One such is this Oats Rava idli fron Raks kitchen.

INGREDIENTS

Oats powder 1 1/4 cup OR Oats 1 cup

Godumai Rava 1/2 cup

Curds 3/4 cup

Water 3/4 cup

Carrot 1(big)

Green capsicum 1 (small)

Coriander 2 tbsp

Eno’s fruit salt 1/2 tsp

Salt as per taste

FOR THE TEMPERING

Oil 2 tbsp

Mustard seeds 1 tsp

Black gram dhal 1 tsp

Bengal gram dhal 1 tsp

Asafoetida 1/4 tsp

PREPARATION

Dry roast the oats powder till a good aroma comes out or oats and then powder it.

Shred the carrot and capsicum very finely

Heat oil in a pan and temper mustard seeds, blackgram dhal, bengalgram dhal and asafoetida.

Now add the carrot ,cut coriander and capsicum and fry it till it becomes a little soft.

Now add the rava to it and continue to fry for 1 more minute.

Switch of the stove and let it cool.

In a bowl add the above mixture, oats powder, curds and water with the required amount of salt. Make it into a semi thick batter. It should not be runny

Add the lemon juice to this and mix well.

Grease the idli plates .

Now add the eno’s fruit salt, mix well. It will froth up.

Immediately pour this into idli plates and steam it for 5 minutes or till done

CORIANDER COCONUT CHUTNEY

INGREDIENTS

Coconut 1/2 cup

Coriander 1/2 bunch

Green chillies 1( or according to your taste)

Fried gram dhal 1 tbsp

Asafoetida 1/2 tsp

Mustard 1 tsp

Oil 1 tsp

PREPARATION

Grind the coconut scrapping along with the green chillies,cut coriander, fried gram dhal, asfoetida and salt with the required amount of water smoothly.

Heat oil in a small pan , add mustard to this. When it splutters take it and pour it into the chutney

Serve these warm idlis with the chutney of your choice

NoteI have used quaker oats and Samba Rava

VERDICTA very fluffy, tasty and healthy dish packed with the goodness of oats and veggies.

Linking this to Radhika’s Scrumptious Breakfast

Thank you Raks Kitchen for sharing this recipe and Radhika for motivating me to cook more:-)

Veena

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