Green peas- oats Idlis

 Ingredients

Peas  ¾ cup

Oats  ½ cup

Green chilies 1-2

Ginger 1 tsp

Water ¼ cup

Rava/ semolina  1/4 cup

Curd  ½ cup

Eno fruit salt  ¾ tsp

Salt to taste

Cashews chopped  2 tbsp

For tempering

Oil  2 tsp

Mustard seeds 1 tsp

Chana dal 1 tsp

Urad dal  1 tsp

Curry leaves  1 tsp chopped

Chopped cashews 1 tbsp

 

Method

Roast oats in a pan/ kadai for 3-4 minutes, stirring intermittently, keep roasting till they release their aroma. Remove and cool.

Grind oats coarsely and keep aside.

Add green peas, chilies, ginger and water in a blender jar, blend to a smooth paste. Keep it aside.

In a mixing bowl, add oats pdr, peas mixture, rava, curd, salt and mix well/if the batter is too thick, you can add some water to get the right consistency. Keep it aside.

In a small pan/ kadai, heat oil, add mustard seeds, once it crackles, add chana  and urad dals, cashews and curry leaves. Saute for few seconds, add to the idli batter. Mix well. Cover and let the batter rest for 30 minutes.

It is necessary to rest the batter, as it helps to soften the oats and absorb all the flavours.

To make idlis, boil water in a steamer/ pressure cooker. As the water boils, check the batter. If it has become too thick, add 2-3 tsp water along with Eno fruit salt and mix well. Now the batter will be light and fluffy.

Grease idli plates, you can place some cashew pieces on each plate and pour the batter over the cashew, gently level it.

Carefully lower the idli stand in the steamer, cover it and the idlis steam for 10-12 minutes. After 10 minutes, when you check, if a knife or toothpick inserted in the middle of the idli comes out clean, remove the idlis and steam for another 2-3 minutes.

Once the idlis are well cooked, remove from the steamer, let them rest f 2 minutes, before you scoop out the idlis with a spoon or knife.

Serve these protein and fiber rich idlis with coconut/ peanut/ tomato chutney.

 

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