Oats Rava Idli
by Tarla Dalal
Added to 226 cookbooks
This recipe has been viewed 103656 times
Idlis are a breakfast favourite even outside South India. Fibre rich oats and rava combine to make delicious instant idlis that you can enjoy fresh off the steamer with sambhar and chutney .
- Combine the oats flour, semolina, curds and ¾ cup of water in a deep bowl and mix well. Cover with a lid and keep aside for 30 minutes.
- Heat the ghee in a small non-stick pan and add the mustard seeds.
- When the seeds crackle, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds.
- Add this tempering and the remaining ingredients, except the fruit salt to the prepared oats-semolina batter and mix well.
- Just before steaming, add the fruit salt to the batter and pour 2 tsp of water over it.
- When the bubbles form, mix gently.
- Put a little batter into each of the greased idli mould and steam in a steamer for 7 to 8 minutes or till the idlis are cooked.
- Cool slightly, demould and serve immediately with sambhar and coconut chutney.
- To make ½ cup of oats flour, blend ½ cup of quick cooking rolled oats in a mixer to a fine powder.
Nutrient values (Abbrv) per idli
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