- Add oats to a grinder and make a coarse powder. Set aside.
- Heat oil in a pan. Fry cashews until golden. Remove and set aside. Add mustard, urad dal and fry until the dal turn golden. Then add curry leaves, green chilies, hing. Saute for 30 seconds.
- Add in Sooji/ Rava, lower the heat to low-medium. Cook sooji for 3 minutes, stirring continuously. Add powdered oats, roast until the mixture turns aromatic. Cool this completely.
- Once cool, pour water and curd to it. Mix to make a thick batter. Set this aside for 15min.
- After 15 mins, the batter turns slightly thick. At this stage add lemon juice and more water if needed to bring it to a consistency like that of idli batter.
- The batter must be thick and not of pouring consistency. But must be smooth and not lumpy.
- Heat a steamer with 2 cups water or as required. Meanwhile drizzle a few drops of oil over the idli plates and grease them.
- In to the batter add salt, carrot, green peas (which were soaked in warm water for 10 minutes before adding to the bowl) Mix to combine.
- Make sure the water is getting hot. Then sprinkle 1 tsp fruit salt - eno to the batter. Gently mix it. Do not over mix.
- Place fried cashews. Fill the greased plates with batter. This must go right away for steaming. Delaying will make the idlis dense.
- When the water in the steamer begins to boil rapidly, place the oats idli stand in the cooker and Steam for 12-13 minutes until idlis are done. Switch off the heat.
- If cooked properly then a skewer inserted it comes clean. Allow them to cool down a bit. Remove them with the help of a spoon.
- Serve oats idli hot with a coconut chutney.
Oats idli
By Neelam Ghodke
Jun, 26th
1496
Servings
4 persons
Cook Time
45 minutes
Ingredients
15
- 17
Ingredients
- Oats (rolled oats)
- Rava/Sooji
- Curd
- Water
- Salt
- Lemon juice
- Fruit salt - Eno
- Carrot [finally chopped]
- Green peas
- Water as needed for consistency
- Mustard seeds
- Urad dal (optional)
- Cashews split
- Oil
- Hing (asafoetida)
- Green chili chopped
- Curry leaves finely chopped
Instructions
Notes/Tips
These steamed Idlis are made with oatmeal, yogurt and herbs. These make a healthy and delicious breakfast. 1. In idali batter you can add chopped onion, corn kernel. 2. You may use baking soda in place of fruit salt-eno. Use 1/2 teaspoon baking soda in place. 3. After water is added the batter needs to sit for sometime to ferment. The curd will activate the fermentation process. 4. Fruit salt you use is fresh, if the fruit salt is old it will not provide the desired aeration.
