Enjoy Our Delicious Idli Recipes.😋

Beetroot Oats Idli

Servings - 2 - 3

INGREDIENTS
Semolina - 100 grams
Oats - 75 grams
Salt - 1/2 teaspoon
Water - 250 milliliters
Yogurt - 120 grams
Oil - 2 teaspoons
Mustard seeds - 1/2 teaspoon
White lentils - 1/2 teaspoon
Curry leaves - 8 - 10
Cashews - 2 tablespoons
Grated beetroot - 100 grams
Fruit salt - 1 teaspoon
Water - 30 milliliters
Water - for steaming
Coconut - 100 grams
Ginger - 2 teaspoons
Green chili - 1 teaspoon
Roasted split bengal gram - 2 tablespoons
Tamarind pulp - 2 teaspoons
Salt - 1/2 teaspoon
Water - 50 milliliters
Oil - 15 milliliters
Mustard seeds - 1/2 teaspoon
Dry red chili - 2
Curry leaves - 8 - 10
Asafoetida - 1/4 teaspoon

PREPARATION
1. Take a pan, add 100 grams semolina and fry roast until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. Take a another pan, add 75 grams oats and dry roast until it turns golden brown in color.
4. Remove it from heat and transfer this into a blender and blend it into a fine powder.
5. Keep aside.
6. In a mixing bowl, add roasted semolina, blended oats powder, 1/2 teaspoon salt, 250 milliliters water and mix it well.
7. Then, add 120 grams yogurt and mix it again.
8. Rest the mixture for 7 - 10 minutes.
9. Heat 2 teaspoons oil in a pan, add 1/2 teaspoon mustard seeds, 1/2 teaspoon white lentils and stir for a minute.
10. Add 8 - 10 curry leaves, 2 tablespoons cashews and mix it well.
11. Cook until it turns golden brown in color.
12. Add 100 grams grated beetroot and mix it well.
13. Cook for 5 - 7 minutes on medium heat.
14. Remove it from heat and transfer this into the semolina mixture.
15. Mix it well.
16. Add 1 teaspoon fruit salt, 30 milliliters water and mix it well.
17. Pour the batter into the idli moulds.
18. Heat some water in a pot, place the idli moulds in it.
19. Cover it with lid and steam for 12 - 15 minutes.
20. Open the lid and remove it from the pot. Keep aside.
21. In a blender, add 100 grams coconut, 2 teaspoons ginger, 1 teaspoon green chili, 2 tablespoons roasted split bengal gram, 2 teaspoons tamarind pulp, 1/2 teaspoon salt, 50 milliliters water and blend it into a smooth paste.
22. Heat 15 milliliters oil in a pan, add 1/2 teaspoon mustard seeds, 2 dry red chili, 8 - 10 curry leaves, 1/4 teaspoon asafoetida and stir for 2 - 3 minutes on medium heat.
23. Pour the tempering over the coconut chutney.
24. Serve the idli with prepared chutney.

Peanut Butter Oats Idli

Servings - 2 - 3

INGREDIENTS
(For Peanut Butter Oats Idli)
Oats - 100 grams
Oil - 1 tablespoon
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
White lentils - 1 teaspoon
Curry leaves - 5 - 7
Green chili - 1 1/2 teaspoons
Semolina - 100 grams
Yogurt - 220 grams
Carrots - 40 grams
Sweet corns - 25 grams
Boiled green peas - 25 grams
Coriander - 2 tablespoons
Salt - 1 teaspoon
Water - 230 milliliters
Peanut butter - 80 grams
Fruit salt - 1 teaspoon
Water - 2 tablespoons
Water - for steam
(For Coconut Green Chutney)
Coriander - 15 grams
Grated fresh coconut - 85 grams
Salt - 1 teaspoon
Tamarind - 1 tablespoon
Roasted split bengal gram - 1 tablespoon
Green chili - 1 tablespoon
Ginger - 2 teaspoons
Water - 60 milliliters
Oil - 2 tablespoons
Mustard seeds - 1 teaspoon
White lentils - 1 teaspoon
Dry red chili - 1
Curry leaves - 4 - 5
Asafoetida - 1/4 teaspoon
PREPARATION
(For Peanut Butter Oats Idli)
1. Take a pan, add 100 grams oats and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
2. Remove it from heat and transfer this into a blender.
3. Blend it into a fine powder and keep aside.
4. Heat 1 tablespoon oil in a pan, add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds and stir well.
5. Add 1 teaspoon white lentils, 5 - 7 curry leaves, 1 1/2 teaspoons green chili and stir again.
6. Then, add 100 grams semolina and mix it well.
7. Cook for 5 - 7 minutes on medium heat or until it turns golden brown in color.
8. Remove it from heat and transfer this into a mixing bowl, add the blended oats, 220 grams yogurt, 40 grams carrots, 25 grams sweet corns, 25 grams boiled green peas, 2 tablespoons coriander, 1 teaspoon salt and mix it well.
9. Add 230 milliliters water and mix it well to make a thick batter.
10. Add 80 grams peanut butter and mix it well.
11. Rest the batter for 7 - 8 minutes.
12. Add 1 teaspoon fruit salt, 2 tablespoons water and mix it well.
13. Pour the batter into the idli maker.
14. Place the idli maker in a pot filled with water.
15. Cover it with lid and steam for about 15 minutes.
16. Open the lid and remove the idli from it. Keep aside.
(For Coconut Green Chutney)
1. In a blender, add 15 grams coriander, 85 grams grated fresh coconut, 1 teaspoon salt, 1 tablespoon tamarind, 1 tablespoon roasted split bengal gram, 1 tablespoon green chili, 2 teaspoons ginger, 60 milliliters water and blend it into a puree.
2. Heat 2 tablespoons oil in a pan, add 1 teaspoon mustard seeds, 1 teaspoon white lentils and stir well.
3. Add 1 dry red chili, 4 - 5 curry leaves, 1/4 teaspoon asafoetida and stir for 2 - 3 minutes.
4. Pour the tempering in prepared chutney and mix it well.
5. Serve with prepared peanut butter oats idli.