Tomato Oats Idli

Name: Tomato Oats Idli
Cuisine: Indian
Ingredients: 1 cup oats, dry roasted & powdered; 3/4 cup semolina; 1 tbsp. oil; 1 tsp. mustard seeds; 1/4 tsp. asafoetida; to taste salt; 2 cups tomato soup or as required; 1 tsp. eno fruit salt / 1/4 tsp. baking soda; as needed green chutney to serve

Bethica Das @kitchen_flavours

Sharjah (UAE)

#zaike - Bored with the same dal-rice combo idli? Then try this healthy version of Oats Idli with a twist. I added some leftover tomato soup instead of yoghurt to give a new touch of flavour. It turned out very yummy.

Laden with fiber, these delicious instant idlis are a good change from your routine breakfast menu and good for diabetics too. Do give it a try and enjoy this wholesome delicacy for breakfast with green chutney instead of coconut chutney and sambar.

Bethica Das @kitchen_flavours

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Ingredients

1 cupoats, dry roasted & powdered
3/4 cupsemolina
1 tbsp.oil
1 tsp.mustard seeds
1/4 tsp.asafoetida
to tastesalt
2 cupstomato soup or as required
1 tsp.eno fruit salt / 1/4 tsp. baking soda
as neededgreen chutney to serve

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Steps

1

Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, followed by the semolina and salt.
2

Stir fry for 1-2 minutes. Keep aside to cool down. Then mix in the powdered oats and the tomato soup. Mix well. Cover and keep aside for 10-15 minutes.
3

Add more soup / water to make the batter semi thick. Add the eno fruit salt and 1 tsp. water. Give it a stir and spoon them onto greased idli moulds.
4

Steam for 15 minutes. When cool, demould and serve them as appetizers with green chutney or for breakfast with coconut chutney and sambar.