Everyone’s hooked on oats, granolas, chias and parfaits in summers. Don’t get me wrong, I love them as well but then it all gets a tad boring at some point and I start craving for something savoury, tangy and yummy which is why I am always experimenting and trying new recipes out.
And some of them stuck the right chord! This is one of them. I have tried numerous versions of Oats puddings, various ratios, etc. and have stuck to this now as it makes the best, fluffy idlis.
Have a go at them and let me know if you liked them as much as I do!
PREPARATION TIME: 15 minutes
COOKING TIME: 20 minutes
DIFFICULTY SCALE: Medium
For the idlis –
- Plain Oats – ½ cup
- Semolina – 5-6 tablespoons
- Green beans – 10-12, finely diced
- Carrot – 1, grated
- Peas – ¼ cup, par-boiled
- Curd – 1/3 cup
- Baking soda – ½ teaspoon
- Roasted peanuts/cashews –a handful, optional
- Oil – 1 tablespoon
- Mustard seeds – 1 teaspoon
- Asafetida or hing – a pinch
- Curry Leaves – 5-6
- Green Chilli – 1
- Urad and chana dal – 1 teaspoon each
- Salt – to taste
For the Gram – mango chutney –
- Roasted grams – ¼ cup
- Raw Mango – ½
- Green chilli – 1
- Mint – few sprigs
- Coriander – ½ cup, roughly chopped
- Salt – to taste
- Grind the oats into a fine powder in a blender.
- Mix them with semolina and curd.
- Add some salt and turn it into a flowy batter (not too runny though). Add some water if needed.
- Keep this overnight or at least for 2-3 hours.
- Once you are ready to cook them, add finely chopped beans, grated carrot and parboiled peas to it.
- For the tempering, take oil in a small pan and add mustard seeds to it and allow them to crackle.
- Add a slit green chilli, curry leaves and chana -urad dal and allow them to temper.
- Let the mixture cool for 1-2 minutes and then add them to the batter.
- Finally add some baking soda (you can omit this if you don’t want to add it, the idlis won’t be very fluffy though) and some toasted peanuts or cashews for some crunch (these can also be omitted if you are looking for a super healthy version).
- Add them to greased idli moulds and allow them to cook for 18-20 minutes. Remove from heat and allow them to cool for 3-4 minutes before taking them out.
- For the chutney, take roasted grams and blend them into a fine powder. You can add roasted peanuts if you don’t have grams.
- Peel the raw mango and cut into small chunks and add to the blender along with salt, chilli, mint and coriander leaves and grind. Add some water if needed.
- Serve hot idlis with the tangy chutney.