PREPARATION

1. Take a pan, add 160 grams oats and dry roast for 3 - 5 minutes on medium heat.
2. Remove it from heat and transfer this into a blender.
3. Blend it into a fine powder. Keep aside.
4. Heat 1 tablespoon oil in a pan, add 1 tablespoon mustard seeds, 1 tablespoon split bengal gram, 1 tablespoon white lentils and stir for 2 - 3 minutes.
5. Remove it from heat and keep aside.
6. In a mixing bowl, add blended oats, 180 grams curd and mix it well.
7. Add 1 teaspoon green chili, 1 tablespoon coriander, 75 grams carrots, 1 teaspoon salt, 300 milliliters water and mix it well to make a thick batter.
8. Rest the batter for 10 minutes.
9. Add 1 teaspoon fruit salt, 10 milliliters water and mix it well.
10. Pour the batter into the idli moulder.
11. Take a pot, add 500 milliliters water and bring it to a boil.
12. Place the idli moulder inside it.
13. Cover it with lid.
14. Steam for 12 - 15 minutes. Open the lid and remove it from heat.
15. In a blender, add 100 grams coconut, 1 teaspoon green chili, 1 teaspoon ginger, 1 tablespoon roasted split bengal gram, 1 tablespoon tamarind pulp, 1 teaspoon salt, 50 milliliters water and blend it into a smooth paste.
16. Heat 1 tablespoon oil in a pan, add 1 teaspoon mustard seeds, 1/4 teaspoon asafoetida and stir well.
17. Add 2 dry red chili and stir for 2 - 3 minutes on medium heat.
18. Remove it from heat and add the tempering over the prepared chutney.
19. Mix it well.
20. Serve with prepared idli.

Oats Upma

Servings - 2 - 3

INGREDIENTS
Oats - 100 grams
Oil - 25 milliliters
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
White lentils - 1 teaspoon
Curry leaves - 10 - 12
Cashews - 20 grams
Ginger - 1 teaspoon
Green chili - 2
Onions - 85 grams
Green beans - 25 grams
Carrots - 40 grams
Green peas - 40 grams
Salt - 1 teaspoon
Turmeric - 1/4 teaspoon
Red chili - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Water - 2 tablespoons
Water - 100 milliliters