Oats Idli

Dry roast the oats in a pan for 4-5 minutes on low heat. Let them cool, then grind them in a mixer into a coarse powder.

4–5 min

In the same pan, dry roast the rava (semolina) for 3-4 minutes until it turns aromatic but not brown. Set aside.

3–4 min

Prepare tempering: Heat the oil in a small pan. Add the mustard seeds and let them pop. Add the urad dal and fry until golden. Add the chopped chillies, ginger, and curry leaves. Sauté for 10 seconds.

10 sec

In a large mixing bowl, combine the powdered oats, roasted rava, grated carrots, and fresh coriander.

Pour the prepared hot tempering over the dry mixture. Mix well.

Add the whisked curd and salt. Mix thoroughly.

Gradually add water to form a thick, dropping consistency batter. Cover and let it rest for 15 minutes. The oats and rava will absorb the water, thickening the batter.

15 min

Check consistency after resting; if it's too thick, add a splash of water. Grease the idli plates with a drop of oil.

Just before steaming, add the Eno fruit salt. Sprinkle a few drops of water over it to activate. Mix gently in one direction until the batter turns frothy.

Pour the batter into the greased idli molds immediately. Steam on medium-high heat for 12-15 minutes.

12–15 min

Let it cool for 2 minutes before removing the idlis with a wet spoon.

2 min