I love south Indian dishes. Be it Dosas, Idli, Bisi bele bath, Kesari bath, in fact anything and everything. I usually prepare idly and dosas on Saturdays and Sundays. Today I thought of trying rava idly and found this delicious oats idly in divya’s blog. So here it is one more recipe for my guinea …. (My hubby) who is the first and the foremost taster of my recipes.
Instant Oats Rava Idli
Yield 10 idlis
Recipe source –Divya’s Blog
Instant Oats - 1 cup [I used Quaker]
Rava - 1/2 cup
Curd - 1/2 cup
Water - 3/4 cup or as required
Oil - 1 tsp
Mustard seeds - 1 tsp
Green chili - 1, finely chopped
Carrot - 1 medium size, grated
Hing - 1/2 tsp
Salt to taste
Coriander leaves - 1 tbsp, finely chopped
Baking soda - 1/2 tsp
Oil - to grease the idli plates
Cashew nut halves for garnish - optional
1.In a kadai dry roast the oats for 3-4 minutes, let cool and then grind to a fine powder. Keep aside.
2.In the same pan, roast rava for 3-4 minutes, transfer to a mixing bowl.
3.Add a tsp of oil into a kadai and splutter mustard seeds. Mix in green chili, grated carrot and coriander leaves and sauté for a minute or so.
4.In a big mixing bowl, combine oats powder, roasted rava and the sautéed carrots along with the tempering. Add hing and salt to taste and give a good mix.
5.Mix in the curds and enough water to make the batter.
6.Grease idli plates with a little oil and place one cashew nut half in the middle and pour idli batter on top.
7.Steam for 10-15 minutes.
Serve hot with coconut chutney or sambhar.
* The batter should be slightly thicker than the regular idli batter and would be a bit sticky. Pour less amount of batter per idli plate to get soft, porous idli.
* Do not skip baking soda. Otherwise it won’t be soft.