I normally used to make plain Oats idli, earlier. It is our favourite breakfast item and I wanted to make a slight change while preparing and used my Rava idli making method with oats added in it and served with Potato Sagu as how I serve normal Rava idli. It tasted good and we started liking this method instead of making plain Rava idli. This is one more instant and handy recipe for me and works just fine even in kid’s lunch box as well. Addition of oats increases the nutritional value of the dish. So, whenever excess curd is there, 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 make –
Normal Rava / Semolina – 2 cups
Oats – 2 cups
Curds – 2 cups
Water – 3 cups
Eno fruit salt – 1 tea spoon
Coriander leaves – ¼ cup (chopped)
Ghee or oil – 2 table spoons
Mustard – 1 tea spoon
Urad dal – 1tea spoon
Chana dal – 1 tea spoon
Hing – ¼ tea spoon
Cumin – 1 tea spoon
Cashew bits – 2 table spoons (optional)
Curry leaves – 2 springs (Shredded)
-Take one kadai, do seasoning part. Heat ghee, splutter mustard, then add urad and chana dal.
-When dals become red, add cashew, hing, cumin, curry leaves and fry for 1 minute.
-Add Rava and roast for a while (until it is grainy) and add oats and proceed the roasting process for some more time. (May be 2 minutes more).
– Add in chopped coriander and mix until it distributes evenly and wilts a little.
-Switch off the gas and leave this mixture to cool. (I usually prepare this much in the previous night and keep it ready)
-Next comes the batter preparation. Use room temperature mixture. Don’t use hot Rava mixture to make idli batter.
-Take one big bowl, pour in curd and water (here I normally take one cup of liquid to each cup of oats and 1 ½ cup of liquid to each cup of rawa) It is a very simple calculation 😊
-Add salt and Eno fruit salt (you can use cooking soda as well) beat a little to attain frothy texture.
-Add seasoned Rava and oats mixture to this and mix.
-Now comes the idli steaming part.
-Take one cooker, pour one cup of water at the base and heat.
-Rinse idli mould by using fresh water. (it is an alternate to greasing the mould)
-Pour ready batter to idli mould, keep it in a steamer and steam cook for 10 minutes.
-Remove, cool, de mould and serve with chutney or potato Sagu.