How to make Easy and Tasty Oats Idly Breakfast Recipe

Ingredients

    Oats - 1 1/2 cups
    Sooji/Upma rawa - 3/4 cup
     Carrot - 1, peeled and grated
    Salt to taste
    Eno Salt - 1/2 tsp (or cooking soda)
    Water as required
    For Tempering/Poppu/Tadka:
    Mustard seeds - 1/2 tsp
    Split Black Gram Dal - 1 tsp (urad dal/minappapu)
    Hing  -1/4 tsp
    Green chilies - 2, finely chopped
    Curry leaves - 1 sprig
    Coriander leaves - 1-2 tbsps, finely chopped (optional)
    Oil - 2 tsps
    Yogurt/curd  - 1 cup

Directions

     In a Hot pan, Fry the Oats and let it cool and grind it to make a fine powder

     Heat oil in a heavy bottomed vessel.

     Add mustard seeds and as they begin to splutter, add urad dal and let the dal turn red.

     Add chopped green chilies, curry leaves and asafoetida and saute for a few seconds.

     Add grated carrot and saute for 2 mts.

     Add semolina/sooji and saute for 4 mts.

    Add coriander leaves and turn off heat. Cool.

    Add the ground roasted oats powder and salt to taste.

    Add the curd and mix.

    Add just enough water to make a thick dosa batter.

    Grease idli plates or a stainless steel cup.

    Add eno salt or cooking soda and mix well.

   Pour a ladle full of batter in each greased depression of the idli plates.


    Steam for 12-15 minutes. Serve warm with Coconut chutney