Time to cook
A healthy twist to the traditional South Indian idli. It replaces a portion of rice with oats, resulting in a nutritious and fiber-rich steamed cake that can be enjoyed with sambar and chutney.
Bengal Gram Lentil
Cashew Nuts, Raw
Grind rolled oats into fine flour using a grinder.
Peel and grate the carrot.
Finely chop ginger, curry leaves, coriander leaves, and green chilies.
To make the batter, heat oil in a pan on low heat.
To the hot oil add mustard seeds, cumin seeds (jeera), Bengal gram lentil (chana dal), and urad dal and stir fry until the seeds crackle and the dals turn golden.
Next, Add the chopped green chilies, chopped ginger, chopped curry leaves, cashews, and asafoetida (hing) and sauté for a minute.
Next, add the semolina (sooji) and roast for 2 minutes on low heat.
Lastly, add the prepared oats flour and roast for about 4 to 5 minutes, stirring continuously.
Transfer the mix to a bowl and let it cool.
To the cooled-down mix, add grated carrots, chopped coriander leaves, curd, and water. Mix well, and allow the batter to rest for 5 to 6 minutes.
Add salt to the batter and mix.
Just before using, add in the fruit salt and mix it quickly.
Grease the idli molds and prepare a steamer with boiling water.
Mix the batter well and pour it into the idli molds.
Once the water in the steamer starts to bubble, place the idli mold stand in the steamer and steam for 10 to 12 minutes or until a toothpick inserted into the idli comes out clean.
Once done, allow the idlis to cool slightly before removing them from the molds.
When cooled down, de-mold the idlis and serve.