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

  • 0.6 mcg
    Vitamin A
  • 22.8 gm
    Carbohydrate
  • 3.2 gm
    Total Fat
  • 0.3 mg
    Iron
  • 0.1 mg
    Vitamin C
  • 142.5 kcal
    Energy
  • 1.6 gm
    Protein
  • 6.7 mg
    Calcium

Buy From Retailer

0.94 Tbsp(8.0 gm) Oats

Buy From Retailer

3.0 Tbsp(36.0 gm) Rice

Buy From Retailer

3.0 Tsp(11.0 gm) Urad Dal

Buy From Retailer

1/8 Tsp(0.54 gm) Salt

Buy From Retailer

0.94 Tsp(3.0 ml) Oil

Buy From Retailer

19.0 Ml(19.0 ml) Water

Buy From Retailer

0.03 Chopped Cup(5.0 gm) Fresh Coconut

Buy From Retailer

0.03 Tsp(0.14 gm) Tamarind

Buy From Retailer

1/8 Chopped Tsp(0.26 gm) Green Chilli

Buy From Retailer

0.47 Number(0.05 gm) Kadi Patta

Buy From Retailer

0.03 Tsp(0.11 gm) Urad Dal

Buy From Retailer

1/8 Tbsp(1.0 gm) Chana Dal

Buy From Retailer

0.06 Tsp(0.22 gm) Rai

Buy From Retailer

0.06 Tsp(0.13 gm) Ginger

Buy From Retailer

0.03 Tsp(0.13 gm) Salt

Buy From Retailer

0.06 Tsp(0.2 ml) Oil

Buy From Retailer

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.