Oats Idli Recipe
urad dal/black gram dal
cooking soda/eno fruit salt
Desi Ghee/clarified butter
for greasing the idli plates
Heat the TTK Prestige Multi-Kadai and add oil.
After oil gets heated, add mustard seeds and after it flutters, add jeera (cumin seeds).
Add asafoetida, urad dal and curry leaves and let it fry for few seconds.
Add chopped green chilli and fry.
Add rawa and mix well. Roast for few minutes and then add powdered oats. Mix well and roast for 10 minutes on low flame.
Switch off the gas and let it cool down completely.
Transfer the contents from the kadai to a mixing bowl.
Add curd and mix well.
Now add water little at a time till you get idli batter consistency. Cover and keep aside for 15 minutes. The rava should nicely get soaked. This will make the idlis fluffy.
Just before steaming the idlis, add baking soda and whisk or mix well.
Add salt to taste and finely chopped coriander leaves and mix.
Grease the idli moulds and pour the idli batter in it with the use of a spoon.
In the same TTK Multi-Kadai, add water upto the mark and heat.
Place the idli moulds in the TTK Multi-Kadai and steam for 20-25 minutes.
Open the lid of the kadai and prick a tooth-pick in the center of idli to check if the idlis are done. If the tooth-pick comes out clean, it means the idlis are ready.
Switch off the gas and let the idlis cook on steam inside the TTK Multi-Kadai for 10 Minutes.
De-mould and serve hot with chutney or sambar of your choice.
Also check out
instant rava idli
green moong and vegetable idli,