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