INGREDIENTS
– 0.13 CUP OATS , QUICK COOKING OATS OR ROLLED OATS
– 0.07 CUP FINE RAVA ( SUJI OR CREAM OF WHEAT )
– 0.07 CUP FRESH OR SOUR CURD ( YOUGURT )
– 0.13 CUP WATER OR ADD AS REQUIRED
– 0.13 TEASPOON ENO OR 1/2 TEASPOON BAKING SODA
– 0.13 SMALL TO MEDIUM CARROT GRATED OR 1/3 TO HALF CUP GRATED CARROT ( OPTIONAL )
– 0.4 TEASPOON CHOPPED CORIANDER LEAVES ( CILANTRO )
– SALT AS REQUIRED
FOR TEMPERING OATS IDLI
– 0.07 TABLESPOON OIL ( NORMAL OIL )
– 0.07 TEASPOON MUSTARD SEEDS ( SARSO KE BEEJ )
– 0.07 TEASPOON CUMIN SEEDS ( JEERA )
– 0.07 TEASPOON URAD DAL ( OPTIONAL )
– 0.13 TEASPOON CHANA DAL ( BENGAL GRAM )
– 0.13 PINCH ASAFOETIDA ( HING )
– 0.07 TEASPOON CRUSHED BLACK PEPPER
– 0.13 OR 0.27 GREEN CHILIES , CHOPPED OR 1 TEASPOON CHOPPED GREEN CHILIES
– 0.13 TEASPOON FINELY CHOPPED CURRY LEAVES
– 0.13 TEASPOON CHOPPED GINGER OR 1/2 INCH GINGER CHOPPED
– 1.07 TO 1.33 CASHEWS CHOPPED ( OPTIONAL )
– 0.13 OR 0.27 TABLESPOON GRATED COCONUT ( OPTIONAL )
Instructions
Preparation For Oats Idli
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Take 1 cup oats in a grinder or blender jar and grind or blend to a fine flour.
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Peel and grate 1 small to medium carrot.
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Finely chop the ginger, curry leaves, coriander leaves and green chilies.
Making Tempering For Oats Idli Batter
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Heat 1/2 tbsp oil in a pan. On a low flame, add the mustard seeds, chana dal and urad dal.
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Stir and saute till the mustard seeds crackle and both the urad dal and chana dal become golden.
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Now add the green chilies, ginger, curry leaves, cashews and a pinch of asafoetida. Saute for a minute.
Making Oats Idli Batter
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Add 1/2 cup of sooji (rava or cream of wheat). Stir and saute for 2 minutes.
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Then add the oats flour. Stir very well and keep on stirring often while roasting the flour.
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Roast for 4 to 5 minutes. Take this mixture in a bowl and let it cool down completely.
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Then add the grated carrots and chopped coriander leaves. You can also add steamed peas or finely chopped french beans or skip the veggies altogether.
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Add 1/2 cup curd. You can add either fresh or sour curd.
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Add 1 cup water. Stir the idli batter very well. The batter should have a medium consistency. Cover and allow the batter to sit for 5 to 6 minutes.
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Meanwhile, grease the idli moulds with some oil or ghee. Also heat water in the idli steamer or in an electric cooker or pressure cooker.
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Now add salt as per taste and stir very well.
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Now add 1 tsp fruit salt (eno) or 1/2 tsp baking soda. For a less soapy alkaline aroma you can also add 1/2 tsp fruit salt or 1/4 tsp baking soda. The texture in this case is less fluffy and soft.
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As soon as you add the fruit salt, quickly begin to stir the whole batter.
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Be quick and stir very well so that the eno is mixed evenly in the batter.
Steaming Oats Idli
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Pour the oats idli batter in a the greased idli moulds. Try to use all the batter in one steaming.
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Place the moulds in the steamer/electric cooker/pressure cooker. Cover and steam the oats idlis for about 10 to 12 minutes. A toothpick inserted in the idlis should come out clean.
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Allow the steamed idlis to stand for some minutes. Then remove them with a spoon dipped in hot water.
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Serve these light healthy and instant oats idli hot or warm with coconut chutney or sambar.