Instant oatsDry roast on low flame until fragrant, do not let it change color2 cups
Semolina (Rava/Sooji)A small amount, used along with oats~¼ cupsest.
Thick yogurt (curd)Must be fresh, non-sour yogurt for best taste1 cup
WaterAdjust amount based on desired batter consistency1 cup
Cumin seeds¼ tsp
Crushed black pepper¼ tsp
Chopped green chili2
Grated ginger¼ cups
Grated carrot¼ cups
SaltTo taste~½ tspest.
Baking soda1 pinch
Cashew nuts (for garnish, optional)One per idli mold, purely decorative~8-10est.
Steps
1
Dry roast the instant oats in a pan over low flame, stirring continuously to avoid burning, until lightly cooked but not browned.
2
Let the roasted oats cool, then grind them into a fine powder using a mixer.
3
Transfer the oats powder to a bowl and mix in a small amount of semolina (rava).
4
Add thick fresh yogurt and water, mix into a batter with idli-like consistency, and let it rest for about 15 minutes to swell.
5
After 15 minutes, check the batter consistency, then add cumin seeds, crushed black pepper, chopped green chilies, grated ginger, grated carrot, and salt. Mix well.
6
Finally add a pinch of baking soda along with a little water and mix thoroughly.
7
Grease the idli molds, optionally place a cashew nut in each for garnish, then pour in the batter.
8
Boil water in the idli steamer, place the filled molds inside, cover with a lid, and steam for about 10-15 minutes until cooked through.
9
Remove the idlis, let them cool slightly, unmold, and serve with coconut chutney.
PrimedTableBETA
