OATS IDLI / OATS RAWA IDLI / OATS SUJI IDLI

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INGREDIENTS
1 cup oats
1/2 cup suji / rawa / semolina
1/2 cup curd
1 tsp ghee / oil
1/2 tsp mustard seeds (raai)
1/2 tsp urad dal
1/2 tsp chana dal
1 to 1 1/2 cup water
a pinch of soda powder
salt to taste
few curry leaves

METHOD
Dry roast suji. Keep aside. Dry roast oats and grind to fine powder. Mix both and keep aside.

In a pan, heat oil or ghee, add mustard seeds and let it splutter. Add urad dal and chana dal. Let it turn golden. Add curry leaves. Turn off the flame. Add it in oats and suji mix.


Add beaten curd and water. Keep it aside for 10 minutes. After 10 minutes you will see it has become dry. Add more water to make right consistency batter. Add soda and immediately transfer in greased idli stand.

Steam for 15-20 minutes. Check by piercing knife or fork, if comes out clean it’s done.

Serve with sambhar

NOTES:
1. Roast suji and oats for 1-2 minutes, don’t let it turn brown.

2. Adding chana dal and urad dal is optional.

3. First add 1 cup water, keep batter aside and then add more water. I added 1 and a 1/2 cup of water in total. Water quantity may vary depending on the quality of suji.


Pictorial:

1. Dry roast suji for 2 minutes, don’t let it turn brown.

2. Dry roast oats and grind to make fine powder. Mix suji in it and keep aside.

3. Heat some ghee or oil, add mustard seeds, let it splutter, add chana dal and urad dal, let it turn golden, add curry leaves.

3. Add tadka in oats-suji mix.



4. Add curd.

5. Add water and keep aside for 10 minutes.

7. By the time batter is resting, grease idli stands with oil and heat water for steaming.

6. After 10 minutes add some more water to get right consistency batter.

7. Add soda. Mix well.

8. Steam for 15-20 minutes or till skewer comes out to be clean.

 

9. It’s done.

10. Serve hot with sambhar or pack in kids tiffin.


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