Venkatesh Iyer : Oats idly recipe: Oats - 1 1/2 cups, dry roast for 4 minutes, cool and grind to a fine powder Semolina - 3/4 cup (sooji/upma rava) Yogurt - 1 cup (curd) Carrot - 1, peeled and grated Salt to taste Eno Salt - 1/2 tsp (or cooking soda) Water as required For Tempering/Poppu/Tadka: Mustard seeds - 1/2 tsp Split Black Gram Dal - 1 tsp (urad dal/minappapu) Asafoetida - 1/4 tsp (Hing) Green chilies - 2, finely chopped Curry leaves - 1 sprig Coriander leaves - 1-2 tbsps, finely chopped (optional) Oil - 2 tsps Heat oil in a heavy bottomed vessel. Add mustard seeds and as they begin to splutter, add urad dal and let the dal turn red. Add chopped green chilies, curry leaves and asafoetida and saute for a few seconds. Add grated carrot and saute for 2 mts. Add semolina/sooji and saute for 4 mts. Add coriander leaves and turn off heat. Cool. Add the ground roasted oats powder and salt to taste. Add the curd and mix. Add just enough water to make a thick dosa batter. Grease idli plates or a stainless steel cup. Add eno salt or cooking soda and mix well. Pour a ladle full of batter in each greased depression of the idli plates. Steam for 13-15 minutes. Serve warm with chutney of your choice. Tips: You can add vegetables of your choice - capsicum, cabbage, peas etc. Addition of toasted cashew nuts gives a richer taste. Addition of Eno Salt or Cooking soda yields fluffy idlis. Buttermilk can be substituted for water while preparing batter.
Posted on: Mon, 16 Sep 2013 09:02:32 +0000