Start your day with a tasty, healthy twist on a South Indian classic: Oats Idli with Peanut Chutney. Watch now for a delicious and nutritious breakfast!
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Oats idli

Portion size: 45 servings
Preparation time: 10 mins
Cooking time: 40 mins
Calories: 92 kcal per portion

Ingredients:

Oats 1 bowl
Suji ½ cup
Curd ½ cup
Salt ½ tbsp
Water as required
Green peas ½ cup
Carrot grated ½ cup
Green chilli chopped 1 tbsp
Ginger chopped ½ tbsp
Coriander chopped 1 tbsp
Fruit salt 1 tbsp
Ghee

Peanut chutney
Peanuts ½ cup
Oil 1 tbsp
Jeera 1 tsp
Urad dal 2 tbsp
Dry red chilli 2 pcs
Green chilli 2 pcs
Garlic 45 cloves
Onion sliced ¼ cup
Hing ½ tsp
Red chilli powder ½ tbsp
Salt 1 tsp
Curry leaves 67 pcs
Water as required
Imli/ Tamarind 1 tbsp

Tadka
Ghee 1 tbsp
Mustard seeds ½ tbsp
Curry leaves 910 pcs

Method:

To prepare the Peanut Chutney, start by heating a pan and adding a generous amount of oil. Once the oil is hot, add jeera (cumin seeds) and urad dal (split black gram) and sauté them until they turn a glorious shade of golden brown. This step infuses the chutney with a delightful nutty aroma.

Next, introduce dry red chilies, green chilies, garlic, thinly sliced onions, and a pinch of hing (asafoetida) into the pan. Continue sautéing for 23 minutes until the ingredients become fragrant and the onions turn translucent.

As the medley in the pan continues to sizzle, add red chilli powder, salt, and curry leaves to intensify the flavours. Now, it's time to add the star ingredient peanuts without their skins. Let these peanuts dance in the mixture, absorbing the fiery spices and rich aromas.

To create a harmonious blend, pour in water and add tamarind. Allow the mixture to simmer and cook until the flavours meld together into a tantalising combination. Once it's done, let it cool before transferring it to a grinder to create a smooth, creamy paste.

The final touch to elevate the Peanut Chutney is a tadka (tempering). In a separate pan, heat some ghee until it sizzles. Add mustard seeds and curry leaves, allowing them to splutter and release their earthy fragrance. Pour this tadka over the peanut chutney and give it a gentle stir, enhancing its flavour profile and adding a touch of richness.

Now, let's shift our attention to the Oats Idli. Begin by dry roasting oats in a pan for a minute. Once they're toasted to perfection, transfer them to a mixer jar and crush them into a fine powder, unlocking their nutty goodness.

In a mixing bowl, combine the crushed oats with suji (semolina), curd, and a dash of salt. Adding water allows the suji to bloom, ensuring a soft and fluffy texture. After resting for 1520 minutes, incorporate green peas, grated carrots, chopped green chilies, and ginger, enhancing the idli's nutritional value and taste.

For that perfect rise, add fruit salt to the batter and gently mix it in. To infuse even more flavour, prepare a tadka using ghee, mustard seeds, and curry leaves, and fold it into the batter.

Grease idli moulds with ghee, pour the batter, and steam for 810 minutes. The result? Wholesome and flavorful Oats Idli, ready to be savoured.

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