dry roast the oats for 2 minutes. roast till they turn crisp.
allow to cool and then blend to coarse powder. do not make fine powder. keep aside
time to prepare the tempering. add 2 tsp of oil. when the oil turns hot, add mustard seeds, urad dal, jeera, channa dal. saute till they splutter.
fry the grated carrot for a minute or two.
then add half cup of semolina / sooji. and roast for 2 minutes or till thet turn fragrant.
then add half cup of semolina / sooji. and roast for 2 minutes or till thet turn fragrant.
in a large mixing bowl take the roasted sooji along with oats and salt. mix them well.
now add 1 cup of curd and give a good mix.
add in required water and mix well.
add required water to get idli batter consistency.
add some chopped coriander leaves and soak the batter for atleast 10 minutes.
now just before steaming add in baking soda and mix till batter turns frothy.
after adding baking soda do not let it sit for more time. grease the plates with oil and place cashew in the mould.
pour the batter into the idli moulds.
and steam it for 10 mins
allow it to rest for 5 mins then unmould. serve hot with any chutney
