Easiest Way to Cook Yummy Oats Idli with pearl onion chutney

Oats Idli with pearl onion chutney.

You can have Oats Idli with pearl onion chutney using 20 ingredients and 25 steps. Here is how you achieve that.

Ingredients of Oats Idli with pearl onion chutney

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

Oats Idli with pearl onion chutney step by step

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..