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.