Oats idlis

Ingredients:
1 cup oats
½ cup wheat rava
½ cup curd
Handful of carrots and beans, chopped
½ cup water
1 tbsp salt
½ tbsp fruit salt
Juice of half a lemon
2 green chillies, chopped
Few coriander leaves, chopped
1 tbsp ginger, chopped

For the tempering:
1 tbsp oil
¾ tbsp mustard seeds
1 tbsp urad dal
1 tbsp channa dal
1 sprig curry leaves finely chopped

Method:
Dry roast oats for 3 minutes on medium flame, until aromatic. 
Powder it coarsely after it cools down.
 Heat a pan with oil and add the tempering ingredients, followed by ginger, green chillies, coriander leaves. 
Give it a quick fry and add the wheat rava and fry for a minute in medium flame. 
Transfer to mixing bowl, add oats, salt, curd, lemon juice, water as required and make a thick batter, whose consistency is similar to idly batter.
 Mix well. Add fruit salt just before making idlies and mix well. 
This will give you a frothy/airy batter which gives a soft spongy idly.
 Pour the batter in a greased idly plate and cook for 10-15 minutes, until done. 
Serve hot with chutney or sambhar.



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