Idlis have always been health food and part of the healthy diet provided to ailing or convalescing people. Variations have been tried to make the idlis more healthy and provide a different taste like Rawa Idli, Ragi Idli and Oats Idli. Accompanied with chutney which has negligible calories makes it a complete meal
2 Cups oats
1/2 litre curd (slightly sour)
1 tbsp mustard seeds
1 tbsp urad dal
1/2 tbsp channa dal
1/2 tbsp Freedom refined sunflower oil
2 tsp green chillies, finely chopped
1 cup carrots, grated
2 tbsp coriander, finely chopped
1/2 tbsp turmeric powder
2 tbsp salt
A pinch of fruit salt
On a tawa, dry roast the oats until slightly brown and powder the oats in a mixer.
In a pan, add oil, mustard seeds, urad dal, channa dal and allow the mustard to splutter and the dals to turn golden.
Then add the chopped chillies, coriander and grated carrots.
Add the turmeric powder and fry for a minute.
Add this seasoning to the powdered oats mixture and add the curd to it to make a batter of idli batter’s consistency. Do not add water to get the required consistency. Add curds instead.
Grease the idli steamer plates with oil and pour the batter
Steam the idlis for 15 minutes.
To know if the idli is cooked, poke with a knife and check . If the batter does not stick to the knife, the idlis are ready
serve the idlis hot with coconut chutney.
INGREDIENTS FOR COCONUT CHUTNEY
½ cup tightly packed fresh grated coconut or ½ cup desiccated coconut
2 tablespoons roasted chana dal – optional
1 or 2 green chilies
½ inch ginger – optional, you can also add 1 to 2 small garlic cloves
salt to taste
water as add as required – for grinding
½ teaspoon mustard seeds
½ teaspoon urad dal (split & husked black gram)
½ teaspoon cumin seeds – optional
1 sprig of curry leaves or 9 to 10 curry leaves
1 pinch of asafoetida (hing)
1 dry red chili – broken and seeds removed
½ tablespoon oil – Freedom refined sunflower oil
FOR GRINDING THE CHUTNEY
Put ½ cup tightly packed freshly grated coconut in a chutney grinder jar or a small grinder jar.
Add 1 green chili (chopped) and ½ inch ginger (chopped).
Add 2 tablespoons roasted chana dal salt to taste and 3 to 4 tablespoons water.
Grind to a smooth consistency.
Remove and put the chutney in a
Heat oil in a small pan and add the mustard seeds.
When the mustard seeds begin to splutter, add the cumin seeds and urad dal.
Fry till the urad dal becomes golden and aromatic.
Add the curry leaves, red chili and asafoetida.
Fry for a couple of seconds till the curry leaves become crisp and the red chillies change color
Pour over chutney and serve with hot Ragi Dosa. Can be served with any type of idlis and dosas