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Preparation Time : 20
Cook Time : 30
Total Time : 50
oats plain 1 cups
rava (suji) 1/2 cups
water add according 1/2 cups
curd 1 cups
carrot grated 1 nos
capsicum fainly chopped 1 nos
Few France bin fainly chopped 5-6 nos
mustard seed 1/2 tsp
jeera 1/2 tsp
deshi ghee 2 tbsp
ino 1/2 tsp
Few coriander leaves fainly chopped 8-10 nos
Dry roast oats in 2 minutes. Roast till they turn crisps allow to cool.
Time to prepare the tempering. Add 2 tsp of oil. When the oil turns hot, I add mustard seeds, jeera. saute till they splutter.
Fry the grated carrot, finally chopped capsicum and Francebin for a Minute or two.
Then, add half cup of semolia and roast for 2 minute or till that turn fragrant.
Cool down the mixture completely before you add curd.
In a large mixing bowl take the roasted semolia along with oats and salt, mix them well.
Now add 1 cup of curd and give a good mix.
Add a required water and mix well.
Add required water to get idli batter consistency
Add some chopped coriander leaves and soak the batter for at least 10 minutes.
Now just before steaming add ENO and mix batter turns frothy
After adding ENO do not let it sit for a more time. grease the plates with oil.
Pour the batter into the idli moulds and stream it for 10 Minutes
Allow it to rest for 5 minutes then unmould and serve it with tomato sauce or green chutney.
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