Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, soft and spongy oats and rava idli with coconut chutney. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Soft and spongy oats and rava idli with coconut chutney is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Soft and spongy oats and rava idli with coconut chutney is something that I’ve loved my entire life. They are fine and they look wonderful.

Hello viewers. welcome to Viju's Eat in. 🙏Today's recipe Sopngy Rava idli is a variation of south Indian breakfast Idli made with rice. This Coconut Chutney is our favorite accompaniment to go with South Indian tiffin breakfast like dosa and idlis. we are fond of coconut chutney and sambar served with idli, dosa and medu vada. Coconut chutney is basically a condiment or a dip made by finely grinding fresh white coconut meat.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook soft and spongy oats and rava idli with coconut chutney using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Soft and spongy oats and rava idli with coconut chutney:

1. Prepare urad dal
2. Prepare Rice
3. Get fenugreek seeds(methi seeds)
4. Prepare Salt
5. Take Oil
6. Get Oats and Rava idli
7. Get masala oats
8. Make ready Rava
9. Get curds
10. Prepare Tsp ghee
11. Get Mustard seeds
12. Make ready Chopped cashewnuts
13. Prepare Eno

We are a typical South Indian "idli-dosa" for breakfast family. I make this chutney at-least twice a week. Instant Oats Idli with Ginger Chutney and Coconut Chutney ~ Our Breakfast. A couple of blog readers have been requesting for recipes using oats and I thought it would be a good idea to Satish and I prefer our Indian-ized oatmeal avatars - upma, rava dosa, instant rava idli, ponganalu, pongal.

Instructions to make Soft and spongy oats and rava idli with coconut chutney:

1. First wash the dal and rice properly now soak them in water for 5-6hours and the fenugreek seeds also
2. After soaking grind the dal and fenugreek seeds together make a fine paste now grind rice and make the paste take out in a bowl and mix it together add salt in it
3. Now cover the bowl and keep it in a warm place for 15 hours to be fermented after fermented mix it well
4. Grease idli stand with oil pour the batter into a greased idli moulds steam for 12 to 15 mins now let it cool the idlis are ready to serve
5. (Oats rava idli)=Heat the pan and fry the masala oats for 5 minutes take out the oats in a bowl
6. Heat the pan add ghee and add mustard seed mix it well in a low flame now add chopped cashewnuts fry it now add rava and fry it now add masala oats and mix it now late it cool now add curd and water mix well keep it aside for 30 mints after 30 mints add some water in oats ldli make a normal idli batter consistency.
7. Grease idli stand with ghee now add eno in a batter and mix it pour the batter in to a greased idli moulds steam for 12 to 15 mins now let it cool now take out masala oats ldli in a plate
8. Serve with coconut chutney

Rich in fiber oats idli is a best and healthy breakfast recipe, which is very appetizing and easy to make breakfast. In a blender, add oats and make a fine powder of it. The cakes are steamed cooked and served with coconut chutney and sambar. The baking soda with curd will help yield fluffy, spongy idlis. And on such days, I often make this Instant Dhokla which can be ready in I personally prefer the steaming method, because dhoklas turn out much softer and spongy when Garnish with grated coconut and coriander.

So that’s going to wrap it up for this special food soft and spongy oats and rava idli with coconut chutney recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!