Idlis have always been part of a healthy diet, especially recommended for those with health problems. Idlis have been made healthier and tastier by substituting rice with Rava, Ragi or Oats. Accompanied by a chutney, which has almost negligible calories, this makes a complete yet light meal, a happy and healthy one.

INGREDIENTS

  • 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

METHOD

  1. On a tawa, dry roast the oats until slightly brown, and powder the oats in a mixer.
  2. In a pan, add oil, mustard seeds, urad dal, and chana dal. Allow the mustard to splutter and the dal to turn golden.
  3. Add chopped chillies, coriander and grated carrots.
  4. Add turmeric powder and fry for a minute.
  5. Add this seasoning to the powdered oats mixture and add the curd to it to make a batter (Idli batter consistency). Do not add water to get the required consistency. Add curd instead.
  6. Grease the idli steamer plates with oil and pour the batter into them.
  7. Steam the idlis for 15 minutes.
  8. To know if the idli is cooked, poke them with a  knife and check . If the batter does not stick to the knife, the idli is ready.
  9. Serve the idlis hot  with coconut chutney.

INGREDIENTS FOR COCONUT CHUTNEY

FOR GRINDING

  • ½ cup tightly packed fresh grated coconut or ½ cup desiccated coconut
  • 2 tablespoons roasted chana dal (optional)
  • 1 or 2 green chillies
  • ½ inch ginger – optional, you can also add 1 to 2 small garlic cloves
  • Salt for taste
  • Water (as required for grinding)

FOR TEMPERING

  • 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 chilLi – broken and seeds removed
  • ½ Freedom refined sunflower oil

METHOD  

GRINDING THE CHUTNEY

  • Put ½ cup tightly packed freshly grated coconut in a chutney grinder jar or a small grinder jar.
  • Add 1 green chilLi (chopped) and ½ inch ginger (chopped).
  • Add 2 tablespoons roasted chana dal, salt for taste and 3 to 4 tablespoons water.
  • Grind to a smooth consistency.

TEMPERING

  • 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 the tempering over the chutney and serve with hot Dosa or Idli of your choice.