Ingredients
Number of Servings: Makes 12 medium-sized idlis approximately
- Oats (rolled or quick-cooking)
- 1 cup Semolina (rava)
- ½ cupCurd (yogurt)
- 1 cupWater: ¾ cup (adjust consistency)
- Vegetables of your choice (optional): 1cup
- Green chilies (finely chopped)
- 1-2 (optional) Curry leaves (finely chopped)
- 8-10 Coriander leaves (chopped):
- 1 tspMustard seeds
- ½ tspCumin seeds
- ½ tsp Urad dal (split black gram)
- ½ tsp Eno fruit salt or baking soda
- 1 tsp Oil (for tempering)
- Salt: To taste
Preparation
Dry roast the oats in a pan over low heat until they turn slightly golden and aromatic. Cool them and grind into a fine powder
Dry roast the semolina until it becomes slightly aromatic. Set aside.
In a mixing bowl, combine the oat flour, roasted semolina, curd, and water to form a thick batter.
Add the grated vegetables, green chilies, curry leaves and coriander leaves. Mix well.
Heat oil in a small pan. Add mustard seeds, cumin seeds, and urad dal. Allow them to splutter. Add this tempering to the batter.
Season the batter with salt and mix well.
Just before steaming, add Eno fruit salt or baking soda to the batter. Mix gently. The batter should be fluffy and light.
Grease the idli plates lightly with oil and pour the batter into the molds.
Steam in an idli cooker or steamer for 10-12 minutes, or until a toothpick inserted into the center of an idli comes out clean.
Remove the idlis carefully from the molds and serve hot.
Notes
- Ensure the batter is of pouring consistency but not too thin. Adjust water accordingly.
- Add Eno or baking soda just before steaming to ensure the idlis are soft and fluffy.
- Avoid overcooking; it can make the idlis hard.
- Grate/chop vegetable properly before adding in batter.
- Oats powder can be stored for 1 month in air tight container at cool and dry place or refridgerator.
