Oats Temple Idly with Peanut Chutney Powder
- 2
- 16
- 120min
- 25min
Temple Idly or Kanchipuram Idly is a Traditional Dish offered to Lord Balaji during Poojas. This is century old practice and has been made using Quaker oats to make even more special.
Quick Info
-
Cuisine
Indian -
Time of Day
Breakfast, Dinner, Lunch -
Food Type
Idlis & Dosas -
Indian Regional
South Indian
Ingredients
Main Ingredients
Main Ingredients
Cooking Steps
Method
Step 1 :
Soak Foxtail Millet/Kangni for 2 hours and grind it like a Idly batter, Add Roasted Quaker Oats to this along with yogurt and required salt, Leave this batter for another 2 hours for proper fermentation
Step 2 :
Add ghee to a pan and allow the Mustard seeds to pop, Add Cumin, Finely Chopped Ginger & Green Chilies.
Step 3 :
Also add Cashew or Almond & Black Raisin, add this mixture to the fermented Oats Idly batter.
Step 4 :
Cook this batter in a Idly Cookware for 12 mins.
Step 5 :
Cut these Idly in to pieces and saute in ghee by Sprinkling Peanut Chutney Powder for crispy outer crust, Serve in a bowl.
Step 6 :
Serve with Vada curry, Pumpkin Sambar & Peanut Chutney Powder(Optional).
Method
Step 1 :
Saute in a pan for 5 minutes and grind it.
Quick Info
Cuisine
Time of Day
Food Type
Indian Regional
Shop Ingredients
Oats Temple Idly with Peanut Chutney Powder
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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