Dry roast oats for 2 minutes until crisp. Allow to cool and grind to coarse powder
Heat 2 teaspoon oil, splutter mustard seeds
Add cumin seeds, urad dal, chana dal. Saute until golden brown
Add carrot and chillies. Fry for 2 minutes
Add semolina and roast until they turn fragrant
Allow to cool completely
Add oats, curd, salt and water to above mixture. Mix well
Add chopped coriander and curry leaves. Mix
Rest batter for 10-15 minutes
Grease idli mould and place cashews in each mould
Add baking soda and water if required. Batter should be like idli batter
Pour batter into prepared moulds.steam for 10 minutes
Allow to cool for 5 minutes. Unmould and serve with chutney or sambar