- 3/4 Cup Dalia, roasted with ghee.
- 1/2 Cup Oats, roasted and coarsely grinded
- 2 tablespoon of Sour curd/yogurt
- 1/2 Cup grated carrot
- 1/4 cup green peas
- 1/4 teaspoon Rai (mustard) seeds
- 1/4 teaspoon Jeera (cumin) seeds
- 1/4 teaspoon of Urad dal
- 1 tablespoon of oil + Oil for greasing
- 1 green chilly finely chopped (optional)
- 1 teaspoon of freshly grated ginger
- A large pot filled with 1-1.5 glass of water (Idli stand should fit inside it) or Idli Stand and pot
Dry roast the oats. Once cooled grind it coarsely.
- Dry roast Dalia too with a bit of ghee. I generally dry roast it with ghee and keep it in a container so that it can be used as and when required.
- In a pan add oil. Once hot add mustard seeds and Jeera. (One can even add curry leaves).
- Once they crackle add urad dal ,green chillies and ginger. Saute until golden brown.
- Add the grated carrot and peas and let it cook for 2-3 minutes stirring in between.
- Add the dalia and oats to the above mix and roast it for 2-3 minutes.
- Let it cool for 5 minutes.
- Once done, soak it in dahi, salt and just enough water. Do not make the batter too runny.
- Keep it aside for 20-30 minutes. The dalia and oats will soak the water. One can add more water if required. The batter should not be runny, just of dropping consistency.
- In the meantime, fill the pot with water, making sure that the base of idli stand is well above the water level when kept inside it.
Keep the water to boil.
Grease the Idli Stand with little oil (just rub it with your fingers or with a brush :-))
With the help of a spoon fill the moulds of the Idli Stand.
Once the water starts boiling, immerse the Idli stand in it, and close the lid.
Cook the idli’s for a minimum of 10 minutes, Idlis should be done.
To test prick a knife or a toothpick, it should come out clean. If not let it cook for another 5 mins.
Remove it from the pot, and separate each of the stand layers, and let it cool for minute.
Remove them with the help of a spoon, they come out easily.
Yummy Idli’s are ready. Enjoy it with Coconut Corainder Chutney or simple Corainder Chutney or a simple doll-up of butter on top of it.
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