#aug26 These tri-color ring oats idlis combine fiber-rich oats with vibrant natural toppings. Steamed in a donut or ring mold, each idli features distinct saffron (grated carrot), white (coconut chutney with a chili slice), and green (tempered spinach/herbs) sections, making for an eye-catching . Oats Idli is a modern fusion twist on South India’s quintessential breakfast staple, substituting carb-heavy rice with fiber-rich oats.
In a pan, dry roast oats for 3–4 minutes, cool, and grind to a coarse powder. Blend with roasted semolina, curd, salt, and water to achieve a medium-thick batter consistency. Let rest for 10 minutes.
Heat oil, crackle mustard seeds, chana dal, green chilies, and curry leaves. Mix this tempering into the batter.
Grease ring-shaped silicone or metal idli molds. Arrange grated carrots on one section of the ring and spinach/green herbs on the opposite section.
Stir fruit salt into the batter with a splash of water, quickly pour into the molds over the topping arrangement, and steam for 10–12 minutes.
Unmold once slightly cooled. Fill the center ring cavity with a spoonful of thick white coconut chutney and top with a green chili ring. Serve alongside fresh salad garnishes.
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