Name: Minty Oats Idli recipe by Bethica Das at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 cups oats, dry roasted & powdered; 1 cup semolina; 1 tbsp. oil; 1 tsp. mustard seeds; 1 tsp. split urad dal (black gram); 1/4 tsp. asafoetida; 3-4 green chilies, chopped; salt to taste; 1/2 tsp. red chili flakes (opt); handful of mint leaves, chopped; buttermilk as required; oil to grease the idli moulds; 1 tsp. eno fruit salt; coconut chutney and sambar to serve

ABOUT Minty Oats Idli RECIPE

Do try this healthy version of idli with oats. Laden with fibre, they are a perfect nutritious breakfast menu. It helps in lowering cholesterol levels, thus very beneficial for the elderly and also during pregnancy. I have added some chopped mint to make them more appetizing

Ingredients Serving: 4

2 cups oats, dry roasted & powdered
1 cup semolina
1 tbsp. oil
1 tsp. mustard seeds
1 tsp. split urad dal (black gram)
1/4 tsp. asafoetida
3-4 green chilies, chopped
salt to taste
1/2 tsp. red chili flakes (opt)
handful of mint leaves, chopped
buttermilk as required
oil to grease the idli moulds
1 tsp. eno fruit salt
coconut chutney and sambar to serve

Instructions

Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal, green chilies and asafoetida. Saute for a few seconds.
Add the semolina and fry on a medium flame for a minute or till you get a nice aroma coming through. Keep aside to cool down.
Add the fried semolina to the powdered oats. To it add the chopped mint leaves, salt to taste and red chili flakes. Combine everything well.
Add required quantity of buttermilk to make a batter of pouring consistency. Just before steaming, add the eno fruit salt and some more water if needed and mix well.
Ladle the batter into greased idli moulds and steam for 12-15 minutes. When cool enough to handle, demould them and serve them with coconut chutney and sambar.

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