Ingredients: cup Instant Oats (Oatmeal), cup Sooji (Semolina/ Rava), cup Curd (Dahi / Yogurt) - whisked, teaspoon White Urad Dal (Split), tablespoon Raw Peanuts (Moongphali), tablespoon Sunflower Oil, teaspoon Asafoetida (hing), teaspoon Cumin powder (Jeera) - roasted, Green Chilli - finely chopped, inch Ginger - grated, Carrot (Gajjar) - finely chopped, Onion - finely chopped, Green Bell Pepper (Capsicum) - finely chopped, Curry leaves, teaspoon Mustard seeds, teaspoon Baking soda, grams Coriander (Dhania) Leaves - finely chopped, tablespoon Lemon juice, - to taste, Vegetarian diet
Instructions: To begin making the Mixed Vegetable Oats Idli, first of all heat a pan and dry roast the oats and semolina separately.Now coarsely ground the oats with the help of mixer grinder. Now take a big bowl add the whisked yogurt in it, then add semolina and oats powder in it.Now add all chopped vegetables (except onion), salt, cumin powder in it. Mix well.Now heat the oil in a pan and add mustard seeds. When the seeds crackle, add the urad dal, cumin seeds, curry leaves, peanuts, onion and asafoetida in it and saute on a medium heat for few seconds.Now pour this tempering on idli batter and mix well. Now cover this mixture and set aside for 15 to 30 minutes. Meanwhile grease the idli moulds with minimal oil and boil the water in a steamer.After 15 to 30 minutes add baking soda and lemon juice in it and mix well. Now put a 1 table spoon idli batter into each of the greased idli mould and steam in a steamer for about 13 to 15 minutes or until the idlis are cooked.Let them Cool and then demould them. Serve hot.Serve Mixed Vegetables Oats Idli along with Keerai Sambar and Mysore Chutney for a healthy and filling breakfast.