Jowar Oats Idli

This Idli was conceived mainly due to two driving factors:

a. How to utilise a pack of Jowar Rava apart from the ususal upama

b.To cut down on rice and urad dal consumption 

Ours is a traditional TamBrahm household with a modern outlook. We make the traditional Idli Dosa batter only once a month..specifically on Amavasya.  We pull Appa's leg that he eagerly waits for the Moon to jump onto his plate as white spongy idlis once a month.

Given a choice, the breakfast menu as decided by my darling Appa would be.."Idli, Dosa, Uttappam, Idli Dosa, Uttappam.." But Amma tries her best to come up with innovative ways to make Idlis, Dosas sans Rice/Urad dal..and in that process we are blessed with this awesome creation full of health - Jowar Oats Idli

As an experiment Jowar Oats Idli was a success and is a Tuesday breakfast item every week! In my dear Appa's words.."Idli means the original idli made with rice and urad..nothing to beat that..but Jowar Oats Idli is also good and healthy"

INGREDIENTS

1 cup Jowar rava, fine

1 cup Oats

1 cup Curd, thick

2 Green chilli, finely chopped

1"Ginger, finely chopped

2 tbspn Fresh Coriander leaves, finely chopped

2 tbspn Carrot, grated

3/4 tspn Eno Regular Fruit Salt

1/2 tspn Olive oil, to grease Idli moulds

Salt to taste

For tempering:

1/2 tspn Mustard seeds

1/2 tspn Urad dal

a pinch Hing powder

1 string of curry leaves, finely chopped

1 tspn Olive oil (any cooking oil will do)

METHOD

• In a pan roast the Oats taking care it does not get burnt for about 5 minutes. In a mixer pulse this roasted oats to get a rough powder. Transfer this into a mixing bowl.
• In the same pan roast the Jowar rava for about 2 minutes. This is just to warm the jowar rava. Transfer this into the mixing bowl
• In the same pan, heat the oil for tempering. Add the mustard seeds and when it splutters add the urad dal. hing powder and the curry leaves. Once tempered, pour this into the mixing bowl.
• Grease the Idli moulds with oil.
• Mix all the remaining ingredients except Eno salt. Check for salt and adjust to taste. The consistency of the batter should be thick.
• Add the Eno salt and mix well. This will loosen up the batter due to the aeration process.
• Pour spoonfuls of the batter into the Idli mould as we normally prepare Idlis.
• Keep the moulds in the steamer and steam for 15 minutes. In case using a pressure cooker, steam them for 15 minutes without the whistle.
• Serve the healthy nutritious Jowar idlis with any chutney-coconut, tomato-onion or sambhar. These Idlis can be had just like that without any accompaniment too!!

For this quantity, we get  16 idlis.

Hope you enjoy these idlis which are full of nutrition!

We have used:
1. Gud2Eat Jowar Fine Rava
2. Quaker Oats
3. Borges Oilve Oil - Light
4. LG Hing Powder
5. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.