Yields: 12 standard sized idlis
Recipe Source: NDTV recipes
Traditional Oats - 2 cups
Cooking Oil - 2 teaspoons + greasing idli moulds
Bengal Gram - 2 tablespoons
Black Gram - 1 1/2 tablespoon
Mustard Seeds - 2 teaspoons
Dry Red Chilli - 1
Curry Leaves - 4
Asafoetida - a pinch
Green Chillis - 2
Ginger, grated - 1 teaspoon
Carrot, grated - 1 cup
Coriander Leaves, chopped - 1/8 cup
Salt - to taste
Yogurt/Curd (sour) - 2 cups + 1/4 cup
Fruit Salt (Eno) - 1/4 teaspoon
- Dry roast oats on medium flame until it turns slightly brown and gives out a warm aroma. Keep it aside and allow it to cool. Once cooled, coarsely powder using a blender.
- Chop green chillis.
- Take powdered oats in a large mixing vessel.
- Add chopped green chillis, grated carrot, chopped coriander leaves and grated ginger. Mix well.
- Heat oil in a pan.
- Add bengal gram, black gram, mustard seeds, dry red chilli pieces and curry leaves.
- When the mustard seeds start spluttering, add asafoetida. Pour this over the oats mixture.
- Add salt. Mix well.
- Pour 2 cups of yogurt. Mix well until combined. If the batter is too thick, add a little more yogurt.
- Add fruit salt. Mix well until combined.
- Fill enough water in the steaming vessel.
- Grease the idli moulds.
- Pour the batter into the moulds and place the moulds in the steaming vessel.
- Steam cook the batter in the moulds for about 20 minutes.
- Insert a skewer to check if the idli is cooked. If the batter sticks to the skewer, cook for a few more minutes.
- Remove the lid of the steamer and allow it to cool down for 1-2 minutes.
- Serve hot with coriander chutney or any other chutney or sambhar of your choice.
Recipe Review: With minimum modifications done to the recipe, the idlis are not very soft and spongy. These idlis are heavy and slightly sticky due to the nature of oats.