Oats Idli with Coconut Chickpea Chutney
Today we are going to make Oats Idli and Coconut Chana Chutney for health. This is a perfect dish for breakfast and it is very easy to make. They are ready in a jiffy. You must make them for breakfast and enjoy this delicious and healthy breakfast.
Ingredients for Oats Idli
For Batter
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
For Tadka
Oil - 2 tsp
Mustard Seeds - ¼ tsp
Curry Leaves - 6-7
For Coconut Chana Chutney
Fresh Coconut - ½ cup, grated
Roasted Chickpea - ¼ cup
Salt - ½ tsp
Green Chilli - 2
Lemon - ½
For Tadka
Oil - 2 tsp
Mustard Seeds - ¼ tsp
Curry Leaves - 10-12
Kashmiri Red Chilli Powder - ¼ tsp
Red Chilli - 2
Process of making Batter
In a bowl, add ½ cup (50 grams) of oats, ½ cup (50 grams) of gram flour and ½ cup of curd and mix well. Then add 3 tablespoons of water and make a thick batter, the batter will be ready. Keep it covered for 10 minutes.
When the time is up, add ¼ cup of finely chopped carrot, ¼ cup of finely chopped capsicum, 1 finely chopped green chilli and 1 tsp of grated ginger in the batter. Mix them well by adding 2 tsp of water and mix it, then add ½ tsp of salt and mix it well. The batter should neither be too thick nor too thin, in this way the batter will be ready.
Process of making Coconut Chickpea Chutney
Put ½ cup of freshly grated coconut, ¼ cup of roasted chickpeas, 2 green chilies, ½ tsp of salt, juice of half a lemon and 3-4 tbsp of water in a mixer jar. Grind it lightly, chutney will be ready.
Heat 2 tsp of oil in a tadka pan. Reduce the flame to low and put ¼ tsp of mustard seeds, 2 whole red chilies and 10-12 curry leaves in hot oil and turn off the gas. Add ¼ tsp of kashmiri red chili and mix it, then pour the tadka on the chutney. Mix it, the tadka chutney will be ready.
Process of making Idli
Put 2-2.5 cups of water in a large vessel, cover and heat it. Take small plates and grease them with oil, then add ¾ tsp of eno fruit salt to the batter and mix it well. Now put the batter in these plates and press it lightly and give it the shape of idli.
When the water comes to a boil, keep the sieve stand in it and keep the plates on the stand. Cover them and cook on medium flame for 12 minutes. After the time is up, take them out and cool them, then after cooling, take them out from the plate with the opposite side of the knife.
Heat 2 tsp of oil in a tadka pan. Reduce the flame to low and put ¼ tsp of mustard seeds in hot oil and let it crackle. Turn off the flame when it crackles, add 6-7 curry leaves and mix lightly. Now put little by little on each idli. Idlis will be ready, serve them with chutney.
Suggestions
All the ingredients have to be measured in the batter. Its butter should be slightly thick and eno is to be added later.
Oats Idli with Coconut Chickpea Chutney
Tags
- Snacks Recipes
- Recipe for Kids
- quick recipe
- oats Idli
- Healthy Recipe
- Easy Recipe
- Breakfast Recipe
- Coconut Chickpea Chutney
Categories
- Special Recipes
- Snacks Recipes
- Recipe for Kids
- Chutney Recipe
- Indian Regional Recipes
- School Tiffin Recipe
- Featured
- Street Food Recipe
- Idli recipe