Oats Idli

Oats Idli

Ingredients:

1. Oats - 1 1/2 cups, dry roast for 4 minutes, cool and grind to a fine powder
2. Semolina - 3/4 cup (suji)
3. Yogurt - 1 cup (curd)
4. Carrot - 1, peeled and grated
5. Salt to taste
6. Eno Salt - 1/2 tsp (or cooking soda)
7. Water as required
8. Mustard seeds - 1/2 tsp
9. Split Black Gram Dal - 1 tsp (urad dal)
10. Asafoetida - 1/4 tsp (Hing)
11. Green chilies - 2, finely chopped
12. Curry leaves - 1 sprig
13. Coriander leaves - 1-2 tbsp, finely chopped (optional)
14. Oil - 2 tsp
Preparation
- Heat oil in a heavy bottomed vessel. Add mustard seeds and as they begin to splutter, add urad dal and let the dal turn red. Add the chopped green chilies, some curry leaves, asafoetida and then sauté for a few seconds.
- Add grated carrot and sauté for 2 min. Then add semolina and sauté for 4 min. Add coriander leaves and turn off heat. Cool.
- Add the ground roasted oats powder and salt to taste. Add the curd and mix followed by adding just enough water to make a thick dosa batter.
- Grease idli plates or a stainless steel cup. Add eno salt or cooking soda and mix well. Pour a ladle full of batter in each greased depression of the idli plates.
- Steam for 13-15 minutes. Serve warm with chutney of your choice.