Idli or idly, originating from India, are a type of savoury rice cake,and is popular as breakfast foods in southern India. The cakes are made by steaming a batter consisting of fermented black lentils and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.
Idli has several variations, including rava idli, Quinoa idli and Oats idli. Idli made from Oats has the health benefits coming from oats.
Recipe By: Chef Vibhor Rastogi
French beans (chopped)
Urad and chana dal
1 tsp each
Green chillies (chopped)
Curry leaves, Hing, oil
Dry roast the oats and grind into coarse powder.
Heat oil in a pan and crackle mustard seeds. Add urad dal and chana dal and fry till the dal is golden.
Add hing, ginger, green chillies and curry leaves and fry till curry leaves are crisp.
Add rava and roast till it is light golden and gives aroma; then add powdered oats and roast till they are light golden.
Let this mix cool down completely. Add curd and water to make batter for idli.
Keep it aside for 10 minutes. The batter should be thick and smooth. Add water to adjust, as needed.
Add the veggies, lemon juice and baking soda to the batter and mix gently.
Line the idli moulds with little oil and pour the batter into them and steam the idli for 10 mins
Demould and serve with coconut chutney and /or sambhar.