Oats Idli with Coconut Chutney Recipe

Soft steamed idlis made with oats to pair with authentic South Indian coconut chutney to make a complete breakfast.

Nutritional info

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  • 0.6 mcg
    Vitamin A
  • 22.8 gm
  • 3.2 gm
    Total Fat
  • 0.3 mg
  • 0.1 mg
    Vitamin C
  • 142.5 kcal
  • 1.6 gm
  • 6.7 mg
0.94 Tbsp(8.0 gm) Oats
3.0 Tbsp(36.0 gm) Rice
3.0 Tsp(11.0 gm) Urad Dal
1/8 Tsp(0.54 gm) Salt
0.94 Tsp(3.0 ml) Oil
19.0 Ml(19.0 ml) Water
0.03 Chopped Cup(5.0 gm) Fresh Coconut
0.03 Tsp(0.14 gm) Tamarind
1/8 Chopped Tsp(0.26 gm) Green Chilli
0.47 Number(0.05 gm) Kadi Patta
0.03 Tsp(0.11 gm) Urad Dal
1/8 Tbsp(1.0 gm) Chana Dal
0.06 Tsp(0.22 gm) Rai
0.06 Tsp(0.13 gm) Ginger
0.03 Tsp(0.13 gm) Salt
0.06 Tsp(0.2 ml) Oil
6.0 Ml(6.0 ml) Water
  • 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.