Oats Rava Idli | Instant Oats Idli

Ingredients

• 1 cup Instant Oats
• 1/2 cup Rava/Sooji/Semolina
• 1/2 cup Thick Curd (Fresh/Sour)
• 1 cup Water
• 1/4 cup Coriander Leaves Finely Chopped (Tightly Packed)
• 3 tbsp Grated Carrots
• 12 Cashews
• 1 tsp Eno Fruit Salt (1 sachet or use 1/2 tsp Baking Soda)
• Salt as needed
• 2 tsp Ghee/Oil
• 1 tbsp Chana Dal
• 1/2 tsp Mustard Seeds
• 1/4 tsp Asafoetida
• Few Fresh Curry Leaves Finely Chopped

Instructions

1. 1

   Coarsely powder 1 cup of quick cooking oats and set aside.

2. 2

   In a pan heat 2 tsp ghee/oil and fry 12 cashews until golden brown. Remove the cashews and set them aside.

3. 3

   In the same pan, add 1/2 tsp mustard seeds and 1 tbsp chana dal. As mustard seeds splutter and chana dal turns golden brown, add 1/4 tsp asafoetida and fresh curry leaves finely chopped.

4. 4

   Next add the rava/sooji/semolina and roast on low flame for about 7-8 mins.

5. 5

   The rava should be aromatic with a nutty flavor and beginning to change color. Add coarsely ground oats and fry for 3-4 mins.

6. 6

   Remove the roasted rava and oats mixture onto a mixing bowl. Let it cool down and then add 1/2 cup of curd.

7. 7

   Add 2-3 tbsp of grated carrots, 1/4 cup of finely chopped coriander leaves and salt as needed.

8. 8

   Add 1 cup of water to the bowl and mix well. Let it rest for 15-20 mins.

9. 9

   The mixture should thicken slightly. If it is too tight, add 1/4 cup of water and mix well.

10. 10

    Now add 1 tsp eno fruit salt (or 1/2 tsp baking soda), quickly mix it well ensuring there are no lumps without beating the air out of the dough.

11. 11

    The consistency of the batter should be neither too thick nor runny.

12. 12

    Place a roasted cashew on each of the idli mould.

13. 13

    Take a small ladle of the batter and fill the idli mould.

14. 14

    Steam cook it for 8-9 mins on medium flame. Rest for 5 mins before removing the idlis.

15. 15

    Serve hot with chutney of your choice and a generous drizzle of ghee on top.