| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
Idlis
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Ingredients
- 1 cup Rolled oats
- 3/4 cup Semolina/ Rawa/ Sooji
- 1 tsp Mustard seeds
- 1 tsp Bengal Gram/ Chana Dal
- 1 tsp White Lentil/ Urad Dal
- 1 tsp ginger finely chopped
- 1-2 Green Chili finely chopped
- 1/2 tsp Asafoetida / Hing
- 2 tbsp Cilantro/ Coriander/ Hara Dhania finely chopped
- 1 sprig Curry leaf chopped
- 1/2 tsp Turmeric powder (Haldi)
- 1/2 tsp Black Pepper Powder
- 1 cup Thick curd or Yogurt
- 1/2 cup water adjustable
- 3/4 tsp ENO / Fruit Salt
- salt to taste
- 1-2 tsp Oil
Ingredients
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Instructions
- Grind rolled oats to make a powder and keep aside.
- Heat 2 tsp Oil in a multipot and add both mustard seeds, hing and both daal. Saute until golden and then add chopped ginger and green chili and saute for another 2 mins.
- Now add turmeric powder and give a nice mix. Add in the sooji and saute until golden in color.
- Now add the oats powder and mix with sooji. Saute for another 2-3 mins and turn off the pot.
- Empty the mix in a bowl and keep aside to cool.
- Now add fine chopped coriander, curry leaves, black pepper powder, salt and mix well with a spoon.
- Now add yogurt or thick plain curd to the dry mix and combine. Keep aside to rest for 5 mins.
- The batter will rise and will become thick. Add little water if needed and combine to make batter.
- Now add 1.5 cups of water in multipot and heat. Meanwhile grease the Idli molds with oil or ghee and pour spoonful of batter into each section.
- Once the water is hot, carefully place the idli stand in the pot and close lid. Set the vent on seal and pressure cook for 15 mins. Release pressure manually and carefully open lid.
- Take out the idli stand and slide the idlis out from the mold. Serve hot with coconut peanut chutney and podi.
Recipe Notes
- You can add vegetables like grated carrots, green peas, chopped tomatoes.
- Fry Cashew nut pieces in ghee and add in the batter for a good nutty texture.
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