Oats idli

1 cup oats

1/2 cup roasted rava

1/4 cup rice flour

1 1/2 cup of Thick Curd 

10 Cashews

½ teaspoon Cooking Soda 1 Eno Packet

Salt as needed

1 tablespoon Ghee

1 tablespoon Chana Dal

½ teaspoon Mustard Seeds

¼ teaspoon Asafoetida

1 tbsp grated carrot

1 tsp grated ginger

In a pan heat ghee and fry cashews until golden brown. Remove the cashews and set them aside. In the same pan, add mustard seeds and chana dal. As mustard seeds splutter and chana dal turns golden brown, add asafoetida. Add grated ginger and carrot. Set aside.

Add the oats, rava, rice flour in a mixing bowl.  Add 1 cup of curd. Add salt as needed and mix well.  Let it rest for 15-20 mins.

Add rest of the curd. Mix everything together. The consistency should be neither too thick nor runny. Now add the cooking soda/eno salt, quickly mix it well ensuring there are no lumps without beating the air out of the dough.

Take a small ladle of the batter and fill the idli mould. Steam cook it for 8-9 mins on medium flame. Rest for 5 mins before removing the idlis. Serve hot with chutney






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