-
Firstly blend the oats very finely and keep aside.
-
Now heat oil in a pan.
-
Add mustard seeds, cumin seed, urad daal, chana daal. Saute till the seeds crackle and the daals are golden.
-
** make sure dont over brown the daal as it will taste bitter later on.
-
Now add curry leaves, ginger, chilies,cashews and hing. Saute for about 30 sec.
-
Now add the sooji and oats flour and saute till roasted well on low flame. Don't need to brown it. Let it cool.
-
Once cooled add the grated carrots, coriander, water and curd. Leave it to rest to 5-10 mins.
-
Adjust the batter to a medium thin running consistency by adding more water. Dont add too much other wise your idli will comout slimy.
-
Now grease your idli try and heat water to boiling point.
-
Add eno in the idli and stir well.
-
Immediately spoon in the idli mold. Steam till cooked.
-
Enjoy with peanut chutney.