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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 cook oats carrot idlis with coconut chutney you only need 29 ingredients and 12 steps. Here is how you do that.
The ingredients needed to make Oats Carrot Idlis with Coconut chutney:
- Take 1/2 cup rava/suji/semolina
- Get 1 cup oats
- Prepare 1/2 cup grated Carrots
- Use 2 green chillies chopped
- Use 1 teaspoon ginger, grated
- Provide 1 teaspoon fruit salt
- Provide 1 cup sour curd
- Prepare 1 tablespoon coriander leaves, chopped
- Use 1/2 teaspoon salt or to taste
- Provide For the tempering
- Use 10 Curry leaves
- Prepare 1 teaspoon oil
- Use 1/2 teaspoon urad dal
- Get 15 cashews halved
- Prepare 1 teaspoon mustard seeds
- Provide For the coconut chutney
- Get 200 grams Fresh coconut grated
- Get 100 grams roasted chana/gram
- Get 2 green chillies chopped
- Provide 1 sprig curry leaves
- Provide 1 teaspoon mint leaves (my secret ingredient)
- Use 1 teaspoon Lemon juice
- Get 1 teaspoon curd
- Take 1/2 teaspoon salt or to taste
- Prepare For tempering
- You need 1 teaspoon oil
- Use 1 teaspoon mustard seeds
- Use 10 curry leaves
- Provide 2 dry red chillies
Steps to make Oats Carrot Idlis with Coconut chutney:
- 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.
- Meanwhile heat oil, fry the cashews for 2 minutes, now crackle the mustard seeds and urad dal in the same oil.
- Add the curry leaves and add this tempering to the prepared batter and mix well.
- 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.
- Keep aside for fifteen minutes.
- Grease the idli moulds with oil and pour the idli batter in the moulds, steam for 10 mins in idli steamer on high flame.
- Take the idlis out from the moulds and serve spongy and fluffy idlis to your loved ones with coconut chutney.
- For the coconut chutney-Mix all ingredients listed for chutney and make a paste in the food processor.
- Add few drops of lemon juice.
- For the tempering - Heat oil in a tadka pan, add mustard seeds, curry leaves and dry red chillies.
- When all spices splutter, add this tempering to the coconut chutney.
- Serve hot and delicious oats carrot idlis with coconut chutney and enjoy.
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