Oats idli & Tomato chutney

OATS IDLY AND TOMATO CHUTNEY

OATS IDLI

Ingredients:

Oats - 1 1/2 cups, dry roast for 4 minutes, cool and grind to a fine powder
Semolina - 3/4 cup (sooji/upma rava)
Yogurt - 1 cup (curd)
Carrot - 1, peeled and grated
Salt to taste
Eno Salt - 1/2 tsp (or cooking soda)
Water as required
For Tempering/Poppu/Tadka:
Mustard seeds - 1/2 tsp
Split Black Gram Dal - 1 tsp (urad dal/minappapu)
Asafoetida - 1/4 tsp (Hing)
Green chilies - 2, finely chopped
Curry leaves - 1 sprig
Coriander leaves - 1-2 tbsps, finely chopped (optional)
Oil - 2 tsps

Method :

Heat oil in a heavy bottomed vessel. Add mustard seeds and as they begin to splutter, add urad dal and let the dal turn red. Add chopped green chilies, curry leaves and asafoetida and saute for a few seconds.
Add grated carrot and saute for 2 mts. Add semolina/sooji and saute for 4 mts. Add coriander leaves and turn off heat. Cool.
Add the ground roasted oats powder and salt to taste. Add the curd and mix. Add just enough water to make a thick dosa batter.
Grease idli plates or a stainless steel cup. Add eno salt or cooking soda and mix well. Pour a ladle full of batter in each greased depression of the idli plates.
Steam for 13-15 minutes. Serve warm with chutney of your choice.

TOMATO CHUTNEY:

Ingredients: 

1 big onion chopped

1 big tomato chopped 

2 tsp urad dal

2 tsp chana dal

2 dried red chillies

1 tsp peanuts

curry leaves few

salt to taste

Method: 

Heat a tsp of sunflower oil. Add the urad dal , chana dal and peanuts. Fry till golden brown. Next we can add the curry leaves , red chillies, onion and tomato. Once it is soft add the salt and let it cool. Once cooled grind it till smooth. Add a tempering of mustard seeds. 

Serve the hot idlies with the tomato chutney.