Oats Idli Recipe
Servings 12 Idlis
Ingredients
- 1 cup oats powdered
- 1/2 cup rawa/semolina
- 3/4 cup thick curd
- 1 cup water
For seasoning:
- 1 teaspoon mustard seeds
- 1 teaspoon jeera/cumin seeds
- 1 teaspoon urad dal/black gram dal
- A pinch of asafoetida
- 10 curry leaves chopped
- 2 green chillies finely chopped
- 2 tablespoon Coriander Leaves finely chopped
- 1/2 teaspoon cooking soda/eno fruit salt
- 2 tablespoon Desi Ghee/clarified butter for greasing the idli plates
- 2 teaspoon oil
- To taste Salt
Instructions
- Heat the TTK Prestige Multi-Kadai and add oil.
- After oil gets heated, add mustard seeds and after it flutters, add jeera (cumin seeds).
- Add asafoetida, urad dal and curry leaves and let it fry for few seconds.
- Add chopped green chilli and fry.
- Add rawa and mix well. Roast for few minutes and then add powdered oats. Mix well and roast for 10 minutes on low flame.
- Switch off the gas and let it cool down completely.
- Transfer the contents from the kadai to a mixing bowl.
- Add curd and mix well.
- Now add water little at a time till you get idli batter consistency. Cover and keep aside for 15 minutes. The rava should nicely get soaked. This will make the idlis fluffy.
- Just before steaming the idlis, add baking soda and whisk or mix well.
- Add salt to taste and finely chopped coriander leaves and mix.
- Grease the idli moulds and pour the idli batter in it with the use of a spoon.
- In the same TTK Multi-Kadai, add water upto the mark and heat.
- Place the idli moulds in the TTK Multi-Kadai and steam for 20-25 minutes.
- Open the lid of the kadai and prick a tooth-pick in the center of idli to check if the idlis are done. If the tooth-pick comes out clean, it means the idlis are ready.
- Switch off the gas and let the idlis cook on steam inside the TTK Multi-Kadai for 10 Minutes.
- De-mould and serve hot with chutney or sambar of your choice.
Notes
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