Oats Idli

Ingredients

2 1/2 cup oats
420 ml buttermilk
6 tablespoon peas
1 handful chopped coriander leaves
1 1/2 cup yoghurt (curd)
6 tablespoon grated carrot
1/2 cup sunflower oil
2 1/2 cup semolina
1/2 teaspoon baking soda
3 pinches salt
1 teaspoon crushed to paste green chilli
1 teaspoon asafoetida
2 tablespoon mustard seeds

How to make Oats Idli

Step 1
Dry roast the oats in a pan over medium flame for 3 to 5 minutes. Remove, cool and grind to a coarse/smooth powder.

Step 2
Dry roast the rava until golden and remove. Cool and mix with the oats in a bowl.

Step 3
Heat little oil in a kadhai over medium flame. Fry the mustard seeds for 30 seconds.

Step 4
Add carrot, green peas, green chilli paste and saute for a minute or two. Add this to the oats mixture.

Step 5
Add salt, asafoetida, coriander leaves, cooking soda, curd and buttermilk.

Step 6
Mix well to a idli batter consistency. Cover and keep aside for a few minutes.

Step 7
Pour into greased idli plates and steam cook until done. Remove and serve hot with chutney or sambar.