Hurriedly placing this recipe here because I have already posted and promised it on Instagram.
Bear with the bare recipe until I revert and fluff up the post with the usual accompanying frills and trimmings 😀
This recipe has been adapted from several similar ones on the internet.
Recipe for Rava Oats Idli –
Oat flour – 1 cup *See Notes
Rava – 1/2 cup
For tempering –
Oil – 2 tablespoon
Dry ingredients –
Mustard seeds – 1/2 teaspoon
Jeera (cumin) – 1/2 teaspoon
Hing (asafoetida) – a pinch
Urad dal (split balck gram lentil) – 1 tablespoon
Channa dal (Bengal gram ) – 1 tablespoon
Pepper corns – 5 (optional)
Salt – 1 teaspoon or to taste
Fresh ingredients –
Curry leaves finely chopped – 10
Ginger finely chopped – 1/2 inch
Green chillies finely chopped – 3 (or to taste)
(if you wish, you can use chilli powder instead)
You can also add grated vegetables like carrot, pumpkin, beetroot etc.
For the batter –
Curds – sufficient to make a dropping consistency. Approximately 2 cups.
Baking Soda – 1/2 teaspoon
Other ingredients –
Unbroken Cashew nuts for topping (optional)
Oil for greasing the idli vessel
Heat the oil and add all the dry ingredients for seasoning. After they splutter and the dals turn brown, add the fresh ingredients and stir for a couple of minutes.
Add the rava and roast till it gives off a roasted aroma. Add the oats and roast for a couple of minutes.
Add salt and set this aside in a bowl to cool to room temperature.
Add curds and mix well to make a batter of dropping consistency (idli batter).
Grease the idli vessel cavities with oil and place a cashew nut in each cavity.
Add sufficient water (2 – 3 cups) in the steamer and allow it to boil.
Add baking soda to the batter and mix thoroughly. I use a Silicon spatula for convenience.
Use a deep spoon and drop the batter equally into all the cavities.
Immediately place the idli stand into the steamer and cover with its lid.
Steam for 10 – 12 minutes until the idlis are cooked through.
Remove the stand and allow it to cool a bit.
Dip a blunt knife into clean water and extricate the idlis gently from the cavities without breaking them.
These are best eaten fresh but after cooling they can also be stored in an airtight box in the fridge for a couple of days. Steam or microwave or shallow fry the refrigerated ones before consuming.
They can also be frozen for a couple of weeks and reheated similarly.
I buy regular instant oats and roast a bit. Once cool, I pulse them to a coarse meal in the mixer and store.