Soft steamed idlis made with oats to pair with authentic South Indian coconut chutney to make a complete breakfast.
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First, add 1 tbsp oats and 1/8th tsp salt to the batter.
Prepare a greased idli tray with 1 tsp oil.
Pour batter into the tray carefully into each mold.
Put the loaded tray into the idli stand.
Cover and steam cook the idlis.
Remove and let hot steam escape.
To make the chutney, add 1/4 cup chopped fresh coconut in a blender jar.
Add 1/2 tsp chopped ginger, 1 tbsp chana dal, 1/4 tsp tamarind paste, 1 tsp chopped green chili, and 1/4 tsp salt.
Add white sesame seeds, add sufficient water and blend well.
To prepare the tempering, first, add 1/2 tsp oil.
Add 1/2 tsp mustard seeds and allow it to crackle.
Add 4 curry leaves, 1/4 tsp urad dal and let it all crackle.
Add this spluttering tadka on the prepared coconut chutney.