When I thought of having oats daily for breakfast the idea of having oatmeal everyday was not very appealing and that is when I thought about trying out this recipe. The result was these wonderfully tasty and spongy idlis …they were an instant hit with the whole family :) . Now we have this version of idli more often that the rava idli or the traditional rice idlis .
The fact that I can make the idli mix and store it for later use makes it a convenient breakfast option for a busy morning. :)
Idli mix –
Oat – 3 cups (I use the rolled oats)
Sooji / Rava/ Semolina – 1 ½ cups
Curry leaves – 7-8
Cashew nuts – 2 tb sp (optional)
Mustard seeds – 1 tb sp
Urad dal – 1 tb sp
Chana dal – 1 tsp
Ginger – 1 tsp (finely chopped)
Green chilies – 3-4 (finely chopped)
Oil – 1 tb sp
Dry roast the oats and then grind them into a coarse powder. Keep aside .
Heat oil in a heavy bottomed pan. Once hot add the mustard seeds, once they stop spluttering add the curry leaves, urad dal and chana dal followed by ginger and green chilies. Then add the sooji /rava and roast till a nice aroma comes from it and it changes color. Switch off the flame and let it cool. Then add the oats and mix well. The idli mix is ready. It can be stored in an airtight container for up to a month.
For making the idlis –
Idli mix – 1 cup
Yogurt – 1 cup
Salt – as per taste
Baking soda – ¼ tsp
Water – as required
When ready to make idlis, mix the yogurt and salt into the idli mix. Add water to make a thickish paste. Keep aside for 15-20 mins . Add more water later as the oats and sooji will soak up the water added earlier.
Just before pouring into the idli moulds add the baking soda. Make sure that you have applied oil to the idli moulds beforehand; this would ensure that the idlis come out easily later. Steam the idlis at high flame for 8-10 mins . Check whether cooked by inserting a toothpick/ knife if it comes out clean then the idlis are well cooked.
Take out from the idli moulds and serve hot with coconut chutney / tomato ketchup / sambar.