Powder the oats.
Mix oats and semolina in a bowl. Add yoghurt and salt to it.
Make seasoning by putting mustard seeds, as it crackles put asafoetida, green chilli and curry leaves. Put it over the batter.
Keep aside for ten minutes.
Add baking soda, mix and put it in the idli mould.
Steam it in the idli cooker.
Serve with chutney.
