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Oats Carrot Idlis with Coconut chutney
Oats Carrot Idlis with Coconut chutney

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We hope you got insight from reading it, now let’s go back to oats carrot idlis with coconut chutney recipe. To make oats carrot idlis with coconut chutney you only need 29 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to cook Oats Carrot Idlis with Coconut chutney:
  1. Provide 1/2 cup rava/suji/semolina
  2. Prepare 1 cup oats
  3. Prepare 1/2 cup grated Carrots
  4. Take 2 green chillies chopped
  5. Prepare 1 teaspoon ginger, grated
  6. You need 1 teaspoon fruit salt
  7. Get 1 cup sour curd
  8. Prepare 1 tablespoon coriander leaves, chopped
  9. Get 1/2 teaspoon salt or to taste
  10. You need For the tempering
  11. You need 10 Curry leaves
  12. You need 1 teaspoon oil
  13. Get 1/2 teaspoon urad dal
  14. Take 15 cashews halved
  15. You need 1 teaspoon mustard seeds
  16. Prepare For the coconut chutney
  17. Provide 200 grams Fresh coconut grated
  18. Get 100 grams roasted chana/gram
  19. Take 2 green chillies chopped
  20. You need 1 sprig curry leaves
  21. You need 1 teaspoon mint leaves (my secret ingredient)
  22. Get 1 teaspoon Lemon juice
  23. Use 1 teaspoon curd
  24. You need 1/2 teaspoon salt or to taste
  25. Take For tempering
  26. Provide 1 teaspoon oil
  27. Use 1 teaspoon mustard seeds
  28. Prepare 10 curry leaves
  29. Use 2 dry red chillies
Steps to make Oats Carrot Idlis with Coconut chutney:
  1. Mix the oats, rava, and curd well, add grated carrots, chopped green chillies, chopped coriander leaves, grated ginger, with enough salt in a big mixing bowl.
  2. Meanwhile heat oil, fry the cashews for 2 minutes, now crackle the mustard seeds and urad dal in the same oil.
  3. Add the curry leaves and add this tempering to the prepared batter and mix well.
  4. Add the fruit salt and water to the batter and mix well. - The consistency should be like that of the pakode batter, neither too thick nor runny.
  5. Keep aside for fifteen minutes.
  6. Grease the idli moulds with oil and pour the idli batter in the moulds, steam for 10 mins in idli steamer on high flame.
  7. Take the idlis out from the moulds and serve spongy and fluffy idlis to your loved ones with coconut chutney.
  8. For the coconut chutney-Mix all ingredients listed for chutney and make a paste in the food processor.
  9. Add few drops of lemon juice.
  10. For the tempering - Heat oil in a tadka pan, add mustard seeds, curry leaves and dry red chillies.
  11. When all spices splutter, add this tempering to the coconut chutney.
  12. Serve hot and delicious oats carrot idlis with coconut chutney and enjoy.

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