to temper
  1. Take 1 cup instant cup oats or rolled oats.
  2. Pulse oats to a fine powder. Keep aside.
  3. Splutter mustard, urad dal, channa dal and jeera. Later add curry leaves, green chillies and ginger. Can add cashews too. Saute nicely till they are golden and crisp.
  4. Once chilli curry leaves and ginger are crisp ..add 1/2 cup rava. Saute for 2-3 mins .
  5. Later add powdered oats and little haldi . Saute 2-3 mins till oats are aromatic.
  6. Oats idli mix is ready. Allow to cool . This mix can be stored in an airtight container and saved to use as and when required. If sauteed well ..it stays good for a month or so without refrigeration.
  7. After oats mix has cooled .. add salt, grated carrot, coriander leaves, curd/buttermilk and water. Mix.
  8. Allow oats idli batter to sit for 10 mins. You will see that it has thickened and might need extra water to get the desired consistency.
  9. Meanwhile .. grease idli plate. Place cashews in each mould if you like. Also, heat idli steamer or pressure cooker.
  10. When the water in the steamer starts boiling, add eno ( fruit salt ) and little water. Eno or baking soda is a must .. else idli will harden. Mix gently, you will see bubbles coming out. Adjust the consistency of idli batter .. should just be like dropping consistency..idli batter like. Don’t allow the batter to sit long after adding eno . Also if you have more quantity of batter .. divide it into parts and add eno only to the part ready to steam.
  11. Pour idli batter to the greased idli moulds. Steam cook for 10-12 mins.
  12. Enjoy oats idli hot with chutney and sambar or either of these.