The Batter:
1.Take a non-stick pan and the Sooji Coarse to roast for about 2 minutes on low heat.
2.Keep stirring often, and add the Oats Flour.
3.Continue to stir as the flours get roasted for about 4 to 5 minutes.
4.Once done, transfer the whole mixture to a bowl and let it cool off.
5.Now, add the chopped Coriander and grated carrots to the bowl, following the fresh Curd.
6.Next up, add water and mix it well until it reaches a medium consistency.
7.Cover the batter and let it rest for about 5 to 6 minutes.
8.While the batter rests, take your Idli molds and grease them with some oil or ghee.
9.On the other hand, take an electric rice cooker, and place a perforated plate inside it.
10.Add about 2 cups of water and heat till it starts to boil.
11.The batter should be good to use by now, so add salt as per your taste and mix it as well as you can.
12.Now add ½ Tsp. Baking Soda, but be swift to keep mixing it so well that the mixture is even.
The Steaming:
13.Pour your batter into the greased Idli molds.
14.Be gentle as you place the molds on the perforated plate inside the electric rice cooker.
15.Cover it, and let steam for a minimum of 10 to 12 minutes.
16.Once done, allow the steamed Oats Idli to rest for a few minutes.
17.Finally, dip a spoon in hot water to extract the Idlis from the molds.
The Tempering:
18.After extracting the idlis, now it is time to add the flavors.
19.Heat some oil in a pan and add the Black Mustard, Chana Dal, and Urad Dal White while it is on low flame.
20.Keep frying well until the Mustard seeds crackle and the Dals turn golden.
21.Add the chopped Ginger, Green Chillies, a pinch of Asafoetida, Cashews, and Curry leaves.
22.Saute well for about a minute.
23.Now add the Idlis to the tempering
24.Once done, toss a little, and serve hot with some Sambar or Coconut Chutney.
