Oats Coconut Chutney

Oats Coconut Chutney

                                            
Ingredients

    2 tbsp split black gram lentil (udad dhal)
    2 tbsp split yellow chick pea (chana dhal)
    1/2 cup 1 min oats ( I used Quaker)
    1/2 to 3/4 cup grated coconut either fresh or frozen ( if you are using frozen use     after thawing it to room temperature)
    4 green chillies (small Indian or thai varieties) (cut into small pieces) (or     according to taste)
    10 curry leaves (optional)
    salt according to taste

Preparation:

    Dry roast the split black gram lentil and yellow chick pea separately in a heavy bottomed pan until      reddish and keep aside.
   
    In the same pan, dry roast the 1 minute oats until it gets slightly brownish and keep aside.
   
    Dry roast the curry leaves in the same pan if using and keep aside.
   
    In a spice grinder coarsely powder the oats, lentils and curry leaves until it resembles bread crumbs.
   
    To this add  the grated coconut and green chillies and grind adding water as required until the mixture is ground to a reasonably fine paste.
   
    Add salt according and mix well.
   
    Adjust water to achieve required consistency
   
    Serve with dosai / crepes or instant oat idlis/ steamed cakes