Oats Idli

Oats are high in fiber and are known to have several health benefits, including lowering LDL cholesterol. I've been trying to include oats into our meals in several ways. So when I saw this recipe, I thought of trying it out. And of course, this is another of those idlis which don't need soaking, grinding or overnight fermenting. Except, again, for the few seconds of grinding of the oats.
I halved the ingredients of the recipe and also added some of my own - ginger, urad dal and curry leaves which are a must have for me when I make any seasoning. 


Ingredients:
1 1/2 cup Oats (Quick 1 minute)

3/4 cup Semolina (rava)

1 pinch baking soda

1 tsp mustard seeds

1 tsp chana dal

1 tsp urad dal

2 to 3 green chillies

5 to 6 curry leaves

1 tsp chopped ginger

A few strands of coriander leaves

Salt

Oil

Curd (about 2 cups).

Method:

In a pan, dry roast oats for a few minutes until slightly brownish. Cool and pulse in the blender to get a coarse powder.

In the same pan dry roast rava for about 5 minutes until light brown. Cool and mix with powdered oats in another vessel. Add baking soda, salt ( I added a little more than a teaspoon), mix well and keep aside.

Heat oil, mustard seeds, chana dal, urad dal, finely chopped green chillies, curry leaves, ginger. Add the seasoning and coriander leaves to the oats-rava mixture and mix well. To this add curd (yogurt). If the curd is thick, whisk it well with a fork or a whisk and then add it. Also, Usha suggests to add curd only to the mixture that you would use instanty. If you feel the mixture is extra, refrigerate it for later use. Add curd as and when required.

Steam in an idli stand for 7 to 8 minutes.

Serve with chutney.

The instant oats idli was an instant hit with my family, specially my son who loves idlis and did not really notice that this was a different type of idli than his favourite vermicilli idli.