Instant Oats Idli

Ingredients

• 1 cup (90 g) quick oats
• ½ cup (85 g) fine semolina (rava)
• ½ cup (120 g) thick curd, lightly sour is best
• ¾ to 1 cup (180–240 ml) water
• 1 tbsp (15 ml) oil, plus a little for greasing
• ½ tsp mustard seeds
• 1 tsp (5 g) chana dal
• 1 tsp (5 g) urad dal
• 8 curry leaves, chopped
• 1 green chilli (4 g), finely chopped
• 1 tsp (5 g) ginger, grated
• 1 small carrot (60 g), finely grated
• 2 tbsp coriander leaves, chopped
• 8 cashew halves (10 g), optional
• Salt, to taste (about ¾ tsp)
• 1 tsp (5 g) fruit salt (Eno), or ½ tsp baking soda

Method

1. 1Dry-toast the oats in a pan on medium-low heat for 3 minutes until fragrant. Cool for a few minutes, then grind to a slightly coarse powder. Toast the rava in the same pan for 2–3 minutes, stirring, until it smells nutty but stays pale.
2. 2Heat the oil in a small pan. Pop the mustard seeds, then add chana dal and urad dal and fry until golden. Add the curry leaves, green chilli and ginger, give it 20 seconds, and switch off.
3. 3In a large bowl combine the oat powder, rava, curd, carrot, coriander and salt. Pour the tadka over, then add ¾ cup water and whisk into a thick batter that drops slowly from a spoon.
4. 4Cover and rest the batter for 15 minutes. Meanwhile, grease the idli moulds and bring 2 inches of water to a boil in the steamer or pressure cooker (whistle removed).
5. 5After resting the batter will have thickened. Loosen it with a few spoons of water until it is like thick idli batter again.
6. 6Sprinkle in the fruit salt with 1 tsp water, stir gently in one direction for a few seconds until the batter turns frothy, and fill the moulds right away, about three-quarters full. Press a cashew half onto each if using.
7. 7Steam on medium-high for 11–12 minutes. A toothpick pushed into the centre should come out clean.
8. 8Switch off and let the moulds sit for 5 minutes before running a wet spoon around each idli to release it.