Oats idli with pearl onion chutney Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine oats, semolina, yogurt, and salt. Mix well and let it rest for 10 minutes.
• STEP 2.Add water as needed to make a thick batter. Let it ferment for 30 minutes.
• STEP 3.Grease the idli molds with oil and pour the batter into each mold.
• STEP 4.Steam the idlis in a steamer for about 10-12 minutes or until cooked through.
• STEP 5.Once done, remove the idlis from the molds and let them cool slightly.
• STEP 6.For the pearl onion chutney, heat oil in a pan and add pearl onions, green chilies, and curry leaves. Saute until onions turn golden brown.
• STEP 7.Transfer the sauteed onions, chilies, and curry leaves to a blender. Add grated coconut, tamarind paste, salt, and water. Blend until smooth.
• STEP 8.Heat oil in a small pan and add mustard seeds. Once they splutter, add urad dal and curry leaves. Pour this tempering over the chutney and mix well.
• STEP 9.Serve the oats idli with the pearl onion chutney.
• STEP 10.Store any leftover chutney in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• You can add grated carrots, chopped spinach, or grated cheese to the idli batter for added flavor and nutrition.
• To make the idlis more fluffy, add a pinch of baking soda to the batter just before steaming.
• If you don't have idli molds, you can use small bowls or ramekins to steam the idlis.

Storage and Serving

• Serve the oats idli hot with the pearl onion chutney.
• Leftover idlis can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the idlis in a steamer or microwave before serving.