Oats Rava Idli (Instant Oats Idli)

Blogging Marathon# 34: Week 2/ Day 1
Theme: Instant Idlis/ Dosas
Dish: Oats Rava Idli

Today we are starting 2ndvweek of BM# 34 and my theme for this week is 'Instant Idlis/ Dosas'. I'm one those lazy people who always forgets to soak dal and rice for idlis and dosas, but dreams of fluffy idlis and crispy dosas. I wake up one morning craving for a good homemade South Indian style breakfast, but alas somebody forgot make the batter(!!!!!) So most of the time I'm making these instant idlis and dosas to satisfy my cravings.

I mostly make adai (mixed lentil dosas) or pesarattu (moong dal dosas) which require minimum soaking time and no fermentation time. But for the next 3 days, I'm going to post recipes that require no soaking time to up to a maximum of 30minutes soaking time. They are great for mid-week or even mid-day idli/ dosa cravings.

For the first day, I made Oats rava idli following the recipe from Sailu's blog. Oats that are dry roasted and powdered are added to semolina and then made into idlis. These don't require any soaking time and can be made right away. Grated veggies can be added to the batter for a more colorful and nutritious idlis. 

Ingredients:

Rolled Oats - 1½cups
Semolina/ Sooji - ¾cup
Yogurt - 1cup, whisked
Carrot - 1 medium, peeled and grated
Salt - to taste
Baking soda - ½tsp

For Tempering:
Mustard seeds - ½tsp
Urad dal - 1tsp
Hing/ Asafoetida - ¼tsp
Green chilies - 2, finely chopped
Curry leaves - 8-10
Coriander leaves - 2tbsp, finely chopped

Method:

• Dry roast oats for 4~5minutes. Cool and then grind to a find powder.
• Heat 2tsp oil in a  pan; add mustard seeds and once the seeds start to splutter, add the remaining tempering ingredients. As the dal starts to change color, add grated carrot, green chilies. Cook for 2 minutes stirring.
• Next add semolina and cook for 4~5 minutes. Turn off the heat and add the roasted oats. Mix well and let cool for 10 minutes.
• Add yogurt, salt and enough water to make a thick batter. Mix in baking soda.
• Grease idli plates and pour 3~4tbsp batter in each depression of the plate. Steam for 13~15minutes.
• Serve hot with chutney of choice and/ or sambar.

Lets check out what my fellow marathoners have cooked today for BM# 34.