Oats Rava Idli

Name: Oats Rava Idli
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10 Servings
Ingredients: cup oat flour: 1/2; cup semolina: 1/2; cup fresh curds: 1/2; tsp ghee: 2; tsp mustard seeds: 1/2; tsp cumin seeds: 1; tsp asafoetida: 1/2; tsp grated ginger: 1/2; tbsp cashew nuts – roughly chopped: 2; tsp green chillies – finely chopped: 2; tbsp coriander – finely chopped: 1; tsp fruit salt: 1/2; salt to taste

Features:

Cuisine:

Indian

25 mins
Serves 10
Easy

Ingredients

1/2 cup oat flour
1/2 cup semolina
1/2 cup fresh curds
2 tsp ghee
1/2 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp asafoetida
1/2 tsp grated ginger
2 tbsp cashew nuts – roughly chopped
2 tsp green chillies – finely chopped
1 tbsp coriander – finely chopped
1/2 tsp fruit salt
salt to taste

How to make Oats Rava Idli

Combine oat flour, semolina, curds and ¾ cup of water in a deep bowl. Cover with a lid and let rest for 30 minutes.
Heat ghee in a small pan and splutter mustard seeds, cumin seeds. When the seeds begin to crackle, add asafoetida. Stir over a medium flame for a few seconds.
Add this tempering and the remaining ingredients, except fruit salt, to the prepared oats-semolina batter and mix well.
Grease idli molds with water.
Add fruit salt with 2 tsp of water to the batter just before steaming the idlies. Mix gently as the bubbles began to form.
Ladle out battle into the idli molds and steam 7 to 8 minutes or till the idlis are cooked.
Remove idli plates from the steamer and let cool slightly.
Spoon out the idlies and enjoy with sambar and coconut chutney.

Trivia

A historical argument in the UK is whether oats are for people or horses.