Oats Rava Vegetable Idli :

I normally prefer rava idli by adding oats. As you all are aware, I have 2 types of oats idlies in my blog. One is plain Oats Rava idli and another one is Regular Rava idli style by adding oats to it. I normally prefer Rava idli style and if it is for tiffin box or Brunch adding vegetable is an incredibly good option. It is my dear friend Smitha’s recipe and I want to thank her for sharing such a filling, nutritious and healthy recipe in our Foodie group. 

Addition of vegetables with oats increases the nutritional value of the dish. This recipe doesn’t demand much curd as well. Hence for me,  this is one more recipe to indulge in that too without any grinding and prior planning.

I normally prepare the dry mixture the previous night and keep it ready to cut short my early morning job. It works very well. Dry mix consists of seasoning and roasting part.

How I did:

Ingredients:

 (a) Main Ingredients

Upma Rava – 2 Cups
Quick cooking Oats – 1 Cup

(b) To be ground into a coarse paste

Black Pepper Corns – 10 -12 or, as desired
Cumin Seeds – 1&1/2 Teaspoons
Ginger Root – 1 Inch Piece
Green Chillies – 4 to 6 or, as per your spice levels

(c) Vegetables –

Preferably grated, or very finely chopped

Bottle Gourd – 1/4 Cup (grated)Carrots, medium sized – 2 (grated)
Green Peas, slightly crushed – 1/4 Cup
French Beans, Finely Chopped – About 8 to 10
Fresh Coriander Leaves, finely chopped – 4 Tablespoons

Fresh Curry Leaves, finely chopped – 2 to 3 Sprigs

(d) Other Ingredients

Cashew nuts – A few or, as required (For garnish)
Salt – To taste
Cooking Soda / Baking Soda – ½ Teaspoon
Lemon Juice – 1 Teaspoon
Water – As required
Yogurt – 1/4 to 1/2 Cup + 2 Spoons to mix with soda
Oil – To grease the idli plates/molds

(e) For Tempering

Asafetida – A generous pinch
Black Mustard – 2 Teaspoons
Cumin Seeds – 1/2 Teaspoon
Chana Dal & Urad Dal – 1 Teaspoons each
Oil – 4 Tablespoons

Method:

-Dry roast Rava, halfway through add oats and fry further until it is done. Cool.

-Dry roast pepper, cumin. Dry grind these by adding ginger, green chilli and keep aside.

-For Seasoning part, Take one wok, do the seasoning, heat oil, splutter mustard, fry chana and urad dal, add cumin, hing, ground spice mix, chopped curry leaves , coriander leaves and fry a little.

– Add crushed peas, finely chopped beans, and grated bottle gourd. Add salt and switch off. Cool completely. 

-Now  Mix in roasted Rava and oats with veggie seasoning.

-Add ½ cup yogurt, keep it aside for 15 minutes.

-In another bowl take lemon juice, curd, cooking soda mix nicely and add to batter.

-Then adjust with water, make idlies by keeping cashew at center.

-Serve with Hot and sweet coriander chutney.