In our series of experimenting with different types of Idlis, we came across Jeyashri's Kitchen and this recipe is inspired by her. We have changed it to suit our taste-buds. This is so delicious even when its not hot, that it is a healthy option for Tiffin box.
Ingredients:
Ingredients:
1/2 cup Oats
1/2 cup Rava | Semolina
1 tspn Olive oil
1/2 cup Curd, thick
2 Green chillies, finely chopped (adjust to taste)
1/2 tspn Adrak | Ginger, grated
1/4 tspn Eno Regular Fruit salt
4 tblspn Carrot, grated
As per need Water (to adjust the batter consistency)
To taste Salt
For tempering:
1/4 tspn Mustard seeds
1/4 tspn Channa dal
1/4 tspn Urad dal
1 sprig Curry leaves
Method:
- In a pan dry roast the Oats for 3-4 minutes. In a mixie, make a fine powder of this and add into a mixing bowl.
- In the same pan, dry roast the rava for 2 minutes in a medium flame. Take care that the rava does not get burnt. Add this into the mixing bowl.
- In a pan, add little oil.
- When the oil gets hot, add mustard seeds, ginger, channa dal, urad dal, finely chopped green chilli, and finely chopped curry leaves.
- Add the tempering, the grated carrot and finely chopped coriander leaves, to the powdered oats and rawa mixture.
- Add yogurt, salt and required water to get the idli batter thick consistency.
- Grease the idli plates with oil.
- Add Eno fruit salt to the batter and mix gently.
- Pour this batter to the greased moulds and steam it for 15 minutes.
- De-mould the idlis and serve with your choice of chutney.
- We had this with Pulikachal (Ginger-Chilli Sauce).
We love this idli and hope you too try this healthy spin of our royal idlis! Enjoy!
We have used:
1. Quaker oats
2. Tata Salt Lite
3. Eno Regular Fruit salt
4. Borges Olive Oil
About C R Meena
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