Dry roast the oats. Once cooled, grind it coarsely.
1/2 Cup Oats
Dry roast Dalia too or you can roast it with ghee or oil.
3/4 Cup Dalia, 1 teaspoon ghee or oil
One can grind the dalia too coarsely if required.
To a pan add oil. Once hot add mustard seeds and cumin. (One can even add curry leaves).
1/4 teaspoon Mustard seeds, 1/4 teaspoon Cumin seeds, 1 teaspoon oil + oil for greasing Idli moulds
Once they crackle add urad dal ,green chillies and ginger. Saute until golden brown.
1/4 teaspoon of Urad dal, 1 green chilli finely chopped, 1 teaspoon of freshly grated ginger
Add the grated carrot.
1/2 Cup grated carrot, 1/4 cup green peas
Add 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.
Mix and it Let it cool for 5 minutes.
After 5 minutes, add curd, salt and just enough water. Do not make the batter too runny
Salt to taste, ¼ Cup of water, 2 tablespoon of Sour curd/yogurt
Keep it aside for 10-15 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 a large pot or your idli steamer add 2-3 glasses of water.
A large pot filled with 2 cups of water
Just enough that it would be able to boil for 10-15 minutes without completely evaporating or burning the vessel from the bottom.
Switch on the stove and allow the water to boil.
In the meantime, grease the idli mould with a bit of oil. A drop of oil per mould is sufficient.
Pour the batter into the moulds. Around 2-3 tablespoons per mould. Do not overfill the mould.
Once the water is boiled we are ready to steam the idlis.
Put the Idli in the steamer and let the idli’s steam for a minimum of 12-15 minutes or until a knife or a toothpick inserted comes out clean.
After 12-15 minutes remove the idlis from the steamer.
Let the idli’s cool for a minute or two before demolding. Do not rush or else it sticks on the mould. You would be able to remove the idlis nice and clean if you allow it to rest for 1-2 minutes.
Use a spoon to remove the idli
Serve it with Chutney, podi, and Rasam.