Oats Rava Idli- Instant idli again..

I have seen this particular variety of idli in several blogs and always wanted to try the addition of oats, though I was apprehensive about how it would taste. Well, I tried it this weekend. This is an ideal recipe if you are really hungry and too lazy to cook something. Yes, it was something like that for me last weekend!!!It hardly takes a couple of minutes and then you dont have to be in the kitchen throughout. What you have to do is make the batter and just relax and watch tv or read a book and then pour the batter in the moulds to steam them and relax again. Doesn't it sound simple,fun and interesting!!!Thats what I did!! If you are up to it, make a chutney. If not , just serve with some pickle. Believe me, it tastes just delicious!!

Oats Rava Idli- Instant idli again..
Oats Rava Idli- Instant idli again..I have seen this particular variety of idli in several blogs and always wanted to try the addition of oats, though I was apprehensive about how it would taste. Well, I tried it this weekend. This is an ideal recipe if you are really hungry and too lazy to cook something. Yes, it was something like t...

Summary

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    Ingredients

    Instant oats
    1cup
    Rava/sooji/semolina
    1cup
    Yogurt/curd
    1 cup
    Baking soda
    a pinch
    Salt
    to taste
    Oil
    1tsp
    Mustard
    1tsp
    Asafoetida/hing
    A pinch
    Curry leaves-few leaves
    Green Chillies- chopped
    2
    Coriander leaves- a very chopped fine
    small bunch

    Steps

    1. Roast the rava till you get a nice aroma of it. Add the oats and saute for few more minutes. Be careful not to burn the oats. Now add the yogurt. Mix well. Leave this for 30 minutes.
    2. Heat oil in a pan. Add mustard, asafoetida ,green chillies and curry leaves. Add the seasoning to the batter followed by soda, salt and coriander leaves.Add more curd or water if the batter is too thick. Consistency should be that of a normal idli batter.
    3. Pour the batter in idli moulds and steam them for around 15-20 minutes.
    4. Then remove from moulds after it cools down a bit.
    5. Serve with chutney.