These days there are shortages of various items in the super markets. And when you can't find the items you have to improvise. I have been looking for masala oats in the Indian stores for quite some time and I haven't been able to find it. SO instead of masala oats, I am using instant oats which are readily available in the grocery stores here. Only difference is, you might have to add more spices like garam masala and chilli powder to it, if you want it really spicy. But I like it not too spicy.
Instant Oats Idli
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| Instant Oats Idli |
- 1 cup instant oats
- 1/2 cup ravva or sooji fine samolina
- 1 tablespoons+ extra oil for basting the idli moulds
- 1/2 teaspoon each of cumin and mustard seeds
- 1 teaspoon baking soda or Eno Fruit salt
- 1 teaspoon Chana dal soaked in water for 10 minutes
- 1/2 cup plain yogurt
- 1 teaspoon lemon juice
- 1 tablespoon each of finely chopped ginger, green chillies and cilantro, cashew, green peas
- 2 tablespoon each of grated carrot, beetroot
In a pan heat the oil and fry the cumin, mustard seeds, few curry and fry for a minute. Add cashew and fry for a minute. Add Chana Dal and all the veggies and fry for 3 more minutes. Add soji and instant oats and fry/roast for 5-7 minutes.
In a bowl mix the yogurt with lemon juice. Add the oats and sooji to the yogurt and set aside for 10 minutes. Add baking soda or eno fruit salt and add more water to get the consistency of a thick pan cake batter.
Prepare the idli pans by applying oil with a finger. Add a tablespoon of batter. Stream in a cooker for 15-17 minutes. Let the steam escape and cool for a minute before taking the idlis off the pan. Enjoy with your favorite chutney or curry leaf powder
In a bowl mix the yogurt with lemon juice. Add the oats and sooji to the yogurt and set aside for 10 minutes. Add baking soda or eno fruit salt and add more water to get the consistency of a thick pan cake batter.
Prepare the idli pans by applying oil with a finger. Add a tablespoon of batter. Stream in a cooker for 15-17 minutes. Let the steam escape and cool for a minute before taking the idlis off the pan. Enjoy with your favorite chutney or curry leaf powder
More idli recipes
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