This was a recipe I put together sometime back but was not really happy with the end result. Today, I did some tweaking and it turned out just right!
- Quick cooking Oats – 1/2 cup (I used Quaker Oats)
- Fine soji (Chiroti rava) – 1/2 cup (ensure oats and soji are in 1:1 proportion)
- Cooking Soda – 1/2 tsp
- Curd (preferably sour) – 1/2 litre
- Carrot – 1 no (medium size, grated)
- Green Chilly – 1 no (finely chopped). You may alter this to suit your taste.
- Cilantro/Coriander – a fistful, finely chopped.
- Mustard seeds – 1/2 tsp
- Asafoetida – a pinch
- Cooking oil (for tempering) – 1/4 tsp
Serves: Makes 16 idlis.
- Toast the oats in the microwave for 2-3 minutes, stirring once in between. Alternately, you could dry roast the oats for 2-3 minues in a wok till they turn fragrant. Keep aside to cool.
- Repeat the same procedure with the soji and keep aside to cool.
- Once the oats have cooled, coarsely powder it in the mixer.
- Make a tempering with asafoetida and mustard seeds.
- Mix together all the ingredients in a bowl. The curd goes in last. Blend the mixture well and allow the batter to rest for 15 minutes.
- Pour the batter into the idli moulds and steam cook for 15-20 minutes, like you would your normal idlis.
- Serve hot with coconut-pudina chutney. Makes for a wholesome breakfast.
These idlis taste just like Rava idlis, and just as fluffy…no one can actually tell the difference. I normally make the dry mixture (toasted and powdered oats+roasted soji+tempering) and keep it handy in my freezer. This way, I can whip up breakfast real quick on a lazy morning 😉