Ingredients: cup Instant Oats (Oatmeal), cup Sooji (Semolina/ Rava), cup Curd (Dahi / Yogurt), Carrot (Gajjar) - grated, (Dhania) Leaves - a bunch, teaspoon Enos fruit salt, - to taste, teaspoon Sunflower Oil, teaspoon Mustard seeds, sprig Curry leaves - finely chopped, teaspoon Asafoetida (hing), Green Chillies - finely chopped, tablespoon Chana dal (Bengal Gram Dal), tablespoon Cashew nuts - broken, Diabetic Friendly diet
Instructions: To begin making the Instant Oats Rava Idli Recipe, we will first prepare the tempering/tadka that will be added to the Oats Rava Idli.Heat oil in a skillet on medium heat. Add mustard seeds and as they begin to splutter, add chana dal and roast the dal until it turns golden brown. Once the dal has turned golden brown, add chopped green chilies, curry leaves and asafoetida and saute for a few seconds.Turn off the flame and set aside to cool. In another pan, on medium flame dry roast the oats until you get the roasted aroma and it slightly changes in color. Once roasted, allow it to cool and blend to a make a powder and keep it aside.In a large mixing bowl, add the oats powder and roasted rava, roasted seasoning ingredients, grated carrots and chopped coriander leaves. Mix well.Add yogurt, salt and little water at a time to make it to a thick batter. The consistency of the oats idli batter should be slightly loose than a idli batter. Set it aside for 10-15 mins. The batter will thicken while it rests. After the resting period, add the enos fruit salt and mix again.Preheat an idli steamer with water. Grease idli plates with oil and pour the batter into each cavity of the idli plate. Place the Oats Rava Idli into the steamer and steam for 10-15 minutes until cooked through. Serve the Instant Oats Rava Idli Recipe along with some Tomato Onion Chutney or Vengayam Sambar for a weeknight dinner.