Oats Semolina Coriander Idli with Coconut Coriander Chutney
Oats Semolina Coriander Idli with Coconut Coriander Chutney

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, oats semolina coriander idli with coconut coriander chutney. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Oats Semolina Coriander Idli with Coconut Coriander Chutney is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Oats Semolina Coriander Idli with Coconut Coriander Chutney is something which I have loved my entire life.

This coconut coriander chutney is ideal chutney recipe for dosa, idli, dhokla and vadas. This quick coconut chutney is made from starch with very few. Steamed semolina muffins with corn,cashews and mild spices-a specialty from South India.

To begin with this recipe, we must first prepare a few ingredients. You can have oats semolina coriander idli with coconut coriander chutney using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Oats Semolina Coriander Idli with Coconut Coriander Chutney:
  1. Prepare 2 cups semolina
  2. Make ready 1 cup oats
  3. Get 1/2 cups curd
  4. Make ready to taste Salt
  5. Make ready 4 tbsp chopped coriander leaves
  6. Take 1 tsp cumin seeds
  7. Make ready 1/2 tsp asafoetida
  8. Prepare 1 tsp Mustard seeds
  9. Take As needed Water
  10. Take 2 tsp ghee

I served this chutney with besan. Coriander coconut chutney, a secret ingredient for perfect green coconut coriander chutney. Me and my hubby's favorite coriander coconut chutney So here comes my version of chutney, the way made in south India as side dish for idli dosa. I have used a secret ingredient in this recipe which.

Instructions to make Oats Semolina Coriander Idli with Coconut Coriander Chutney:
  1. Take the semolina, oats and curd in a bowl, mix them together
  2. Add water to make a idli like consistency and let it rest for 30 to 45 minutes
  3. In a tadka pan, take ghee, add Mustard seeds, cumin seeds and asafoetida and add tadka to the batter after the rest
  4. Add chopped coriander leaves, Salt, fruit salt and mix well. Add water if the batter is too thick.
  5. In the Idli maker, add some coriander leaves and then add the batter and microwave for 3 minutes and the idlis are ready to serve with some coconut chutney and/or sambar.

Coriander seeds chutney is an everyday chutney that can be put together in minutes for breakfast or dinner. Coriander is also called as Dhania or Transfer on a plate to cool. Add in fresh coconut, a piece of tamarind, jaggery and salt to the plate. Grind the cooled ingredients with half a cup of water to. Coriander Chutney with Foxtail Millet Adai.

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