Oats Rava Idli

Breakfast is the most important meal of the day. Keeping this in mind, Amma always made sure that we ate our breakfast, no matter what. Almost every other day we had either 'idli', 'dosai' ,'upma' or sometimes 'pongal'. When ever its a 'no-idli- batter-in-the-fridge' day, she would make Rava idli or rava dosai. I was thinking of healthier version of 'rava idli' and thought of adding some powdered Oats in the rava idli batter and...voila..!!Surprizingly, it tasted so good. Oats rava idli turned out so soft and spongy...Try this recipe and let me know your views...

For the recipe you will need:

Dry roasted rolled oats : 1/2 cup
Rava (semolina ) : 1 cup
Mustard seeds : 1 tsp
Bengal gram dal (chana dal) : 1/2 tsp
Spit black gram (Urad dal) : 1/2 tsp
Asafoetida pwd : 1 pinch
Dry red chillies (whole) : 1 nos
Green chillies (optional) : 1 (chopped)
Grated carrot (optional) : 1/4 cup
Yogurt : 1/2 cup
Water : as needed
Salt : to taste
Eno fruit salt or baking pwd : 1/2 tsp
Coriander leaves (chopped) : 1 tbsp
Vegetable oil : 1 tsp



Method:

Grind Oats coarsely and keep aside. Heat oil in a pan.Add mustard seeds, chana dal, urad dal, dry whole red chilli and asafoetida and stir.When the dals are light brown and mustard seeds crackle, add green chilli and semolina and stir well. Remove the pan from fire and allow semolina to cool. Now add carrot, coriander leaves,salt, oats and yogurt. Mix the batter well. Grease the idli mould and boil water to steam idlis. Stir in Eno fruit salt with some water and mix it quickly with the batter. The batter should be slightly thicker compared to regular idli batter. Spoon the batter into each mould and steam the idlis for about 15 minutes. Allow the idlis to cool for a few minutes before taking them off the mould. Serve hot with Chutney. I usually make zuchhini chutney for Rava idli.

I promise to post Zuchhini chutney recipe soon!!