Oats Thatte Idli
Oats Thatte Idli

Hi, I am Marie. Today, we’re going to prepare oats thatte idli recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Oats Thatte Idli Recipe

Oats Thatte Idli is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Oats Thatte Idli is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook oats thatte idli using 14 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Oats Thatte Idli:

  1. Make ready 1 cup oats
  2. Get 1/3 cup urad dal (split black gram))
  3. Prepare to taste salt
  4. Get 1 tsp ghee
  5. Get 2 tbsp fresh grated coconut
  6. Take 2 tbsp coriander leaves, chopped
  7. Prepare 1 tsp eno fruit salt
  8. Take Tempering
  9. Make ready 1 tbsp oil
  10. Get 1 tsp mustard seeds
  11. Make ready 1 tsp urad dal (split black gram)
  12. Get 1/4 tsp asafoetida
  13. Get 1-2 green chilies chopped
  14. Make ready 1 spring curry leaves

Steps to make Oats Thatte Idli:

  1. Soak the urad dal overnight. Then add some water and grind to a smooth paste. Keep aside.
  2. Heat 1 tsp. ghee and roast the oats for 2 minutes or till you get a nice aroma. Set aside to cool and then blend into a powder.
  3. Mix together dal paste, oats powder, salt to taste and required quantity of water to form a semi-thick batter. Keep aside.
  4. Heat oil & temper with mustard seeds. Then add urad dal, asafoetida, - green chilies & curry leaves. Sauté for a few seconds.
  5. Pour this tempering over the oats batter.
  6. Add coriander leaves & coconut. Mix well.
  7. Add eno fruit salt to the batter & give it a stir.
  8. Pour batter into a greased steel plate / tiffin box with lid. Steam for 15 min. When cool, demould it.
  9. Serve with sambar and chutney

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