Oats idli

 

Ingredients

Oats—1 cup

Upma Rave ( sooji//semolina)—3/4 cup 

Curd (mosaru//dahi)—1/2 cup

Water— 1 1/4 cups 

Carrot grated — 1 medium sized 

Ginger (shunti//adarak) grated—1 tablespoon 

Curry leaves (karibevu//kadipatta)—few

Coriander leaves (kothambari soppu//hara dhaniya)—2 to 3 tablespoon chopped 

Salt—to taste

Sugar—1 teaspoon 

Baking soda— 1/2 teaspoon ( or eno fruit salt—1 teaspoon)

Oil—1 tablespoon 

Sasive (mustard seeds)—1 teaspoon 

Jeera (jeerige//cumin seeds)—1 teaspoon 

Kadale belle (channa dhal)—1 tablespoon 

Urad dhal (uddina belle)—1 tablespoon 

Hing (asafoetida//ingu)—1/2 teaspoon 

Green chillies (hasiru menasina kayi//hari mirch )—1 or 2 chopped 

Method 

Firstly  dry roast oats on low medium flame for 3 to 4 minutes, in a pan or kadai.

Transfer to a plate.

In the same pan dry roast rave for 3 to 4 minutes ( until it turns to light brown)

Transfer to the plate,keep it aside.

Let both oats and rave cool  completely.

Next heat oil in the same pan,once’s hot enough add sasive,jeerige when it crackles add hing.

Then add kadale and uddina belle,green chillies,when dhals turns brown switch off the stove.

Add in grated carrot,karibevu and kothambari soppu.

Sauté and mix well.

Let it cool.

Then add roasted oats,rave ,sugar,salt and mix well together.

Next add curd and soda and mix well together and keep it covered for five minutes.

Mix well again.

You can 2 to 3 tablespoon of water at this stage if needed.

Note ;; if your adding eno fruit salt add in the final stage  and gently fold the batter.

Now grease the idli moulds and pour the batter 

Steam cook for 8 to 10 minutes on medium flame.

Take out let it cool for five minutes before taking out idlis.

Serve idlis with chutney.