A unique way of preparing idli!!! (Makes aproximately 6 idli)
WHAT YOU NEED:
1/2 cup of instant oats
1/4 cup of idli rava or wheat rava
1/4 cup of curd
Up to 1/2 cup of water (as required to make the right thick consistency of idli batter)
1 medium sized carrot (finely grated - optional)
1/2 tsp green chilli (finely chopped - optional)
1 tsp of coriander leaves (finely chopped- optional)
1 tsp of mustard seeds
Small pinch of asafoetida
1/4 tsp to 1/2 tsp of baking powder
Few tsp of oil
salt to taste
WHAT YOU DO:
1. Dry roast the instant oats over low heat for aproximately 5 mins (be careful not to burn). Coarsley grind with a mortar and pestle. Then set aside.
2. Dry roast the wheat or idli rava over low heat for aproximately 5 mins or till a nice aroma escapes. Set aside
3. Heat pan and add oil followed by the mustard seeds. Allow to splutter then add the grated carrot and green chilli.
4. Cook till raw smell of carrots has gone and add the asafoetida and cook for a further few mins.
5. In a large bowl mix the coarsley ground oats, idli/wheat rava, baking powder and salt.
6. Followed by the curd and carrot mixture. Then the finely sliced coriander leaves.
7. Add enough water up to 1/2 cup to the mixture to make a thick batter. Set aside for 20 mins.
8. Grease the idli trays and add enough batter to each tray then steam over a gentle boil for aprox 10 to 12 mins. Till light and fluffy.
Serve warm with a variety of chutneys.
4. Cook till raw smell of carrots has gone and add the asafoetida and cook for a further few mins.
5. In a large bowl mix the coarsley ground oats, idli/wheat rava, baking powder and salt.
6. Followed by the curd and carrot mixture. Then the finely sliced coriander leaves.
7. Add enough water up to 1/2 cup to the mixture to make a thick batter. Set aside for 20 mins.
8. Grease the idli trays and add enough batter to each tray then steam over a gentle boil for aprox 10 to 12 mins. Till light and fluffy.
Serve warm with a variety of chutneys.
