Name: Oats Idli with pearl onion chutney recipe by Pallavi Purani at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 200 gms - Pearl onions/Sambhar onions - peeled and washed; 1 cup - Rolled Oats (I used Saffola); 1 cup - chopped spinach; 4 to 5 - dry red chillies; 2 to 3 - green chillies (chopped); 4 tbsp - Oat/wheat Bran (I used Bagrrys); 2 tbsp - Rava (optional); 1 tbsp - oil for the chutney; 1 tbsp - black sesame seeds; 1 1/2 tsp - Tamarind paste; 1 1/2 tsp - Fruit salt; 1 tsp - Urad dal and Mustard seeds each; 2 sprigs - Curry leaves; Oil for tempering and Water as required; A pinch of asafotida and Salt to taste

ABOUT Oats Idli with pearl onion chutney RECIPE

It is funny how smallest of things make such a huge impact. I still shudder at the mention of oats but I have started to enjoy making different things with them.

Ingredients Serving: 2

200 gms - Pearl onions/Sambhar onions - peeled and washed
1 cup - Rolled Oats (I used Saffola)
1 cup - chopped spinach
4 to 5 - dry red chillies
2 to 3 - green chillies (chopped)
4 tbsp - Oat/wheat Bran (I used Bagrrys)
2 tbsp - Rava (optional)
1 tbsp - oil for the chutney
1 tbsp - black sesame seeds
1 1/2 tsp - Tamarind paste
1 1/2 tsp - Fruit salt
1 tsp - Urad dal and Mustard seeds each
2 sprigs - Curry leaves
Oil for tempering and Water as required
A pinch of asafotida and Salt to taste

Instructions

In a small pan, heat 1/2 tbsp oil, add red chillies. Saute for a min, then add onions, cook until they are slightly golden. Add the salt and tamarind paste.
Let this cool and then process it to a grainy chutney. Transfer to a small bowl and keep aside for a few mins.
Heat 1/2 tbsp oil in another pan, add asafoetida to it, followed with urad dal and curry leaves. Remove from flame when dal is golden in color and add this to the chutney.
In a mixer, add the oats and crush them to a fine powder. Transfer to a bowl and add the bran, rava and salt. Mix them all well.
Add the spinach, mix it thoroughly. Add a little water at a time and make a batter with medium body for idli.
Heat about 1/2 tbsp oil and add mustard seeds, sesame and green chillies to it. Once the seeds and chilly crackle, add it to the idli batter and mix well.
Oil the idli moulds and keep the steamer prepared. Add the fruit salt to the batter and quickly pour a fair quantity in the moulds.
Steam until the batter is fully cooked and a skewer inserted in the center comes out clean. It will take about 12-15 mins, depending on your idli size.Once done, take them out and serve

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