Easiest Way to Make Homemade Oats Idli with pearl onion chutney

Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, oats idli with pearl onion chutney. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Oats Idli with pearl onion chutney is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Oats Idli with pearl onion chutney is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook oats idli with pearl onion chutney using 20 ingredients and 25 steps. Here is how you cook that.

The ingredients needed to make Oats Idli with pearl onion chutney:

1. Take For the Idli -
2. Take 1 cup Oats Rolled (I used Saffola)
3. Prepare 4 tbsps Oat Bran (I used Bagrry's)
4. Get 2 tbsps Rava (Can be totally skipped too. I was skeptical about the Idli hence added some)
5. Prepare 1 cup spinach chopped .
6. Get 1 tbspn black sesame seeds .
7. Prepare 1 tsp mustard seeds .
8. Get 2 - 3 green chillies (chopped)
9. Take to taste salt .
10. Get 1.5 tsps salt fruit .
11. Get . Oil for tempering
12. Prepare water .
13. Take 200 gms pearl onions onions / sambhar peeled and washed …
14. Take 4 - 5 chillies … dry red
15. Prepare pinch asafotida
16. Get 1 tbsp oil …
17. Take two sprigs curry leaves
18. Prepare to taste salt
19. Prepare 1.5 tsps tamarind … paste
20. Make ready 1 tsp urad dal …

Steps to make Oats Idli with pearl onion chutney:

1. In a mixer, add the oats and crush them to a fine powder.
2. Tip it all in a bowl.
3. To this, add the bran and rava and salt.
4. Mix them all well.
5. Add the spinach and mix it through.
6. Add little water at a time and make a batter with medium body for idli.
7. The dry ingredients shall soak up the liquid hence you might need to add a little if there is gap between the steaming and mixing.
8. Heat about 1/1 tbsp oil and add mustard seeds, sesame and green chillies to it.
9. Once the seeds and chilly crackle, add it to the idli batter and mix well.
10. Oil the idli moulds and keep the steamer prepared.
11. Add the fruit salt to the batter and quickly pour a fair qty  in the moulds.
12. Steam until the batter is fully cooked and a skewer inserted in the center comes out clean.
13. It will take about 12-15 min or so, depending on your idli size.
14. Once done, take them out.
15. In a small pan, heat 1/2 tbsp oil and add the red chillies.
16. Once they change color slightly, add the onions and cook them until they are slightly golden.
17. Add the salt and tamarind paste.
18. Let it cool off a little before adding it to the mixie jar.
19. I like a little texture to this chutney so I let it be a little grainy. You may pulse it to the max and make a smooth paste if you want. Please dont add any water. You may add more oil if the mix is too dry.
20. Tip it in a bowl and let it stand for a few min.
21. Now we need a tempering for the chutney.
22. Heat 1/2 tbsp oil and add asafoetida to it.
23. Once it cooks off, add the urad dal and curry leaves.
24. When the dal is golden in color, take it off the heat and add the tempering to the chutney.
25. Mix well and serve with love.

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