Instant Oats Coriander Rawa Idli

Now on to today’s post…The recipe for the third day of blogging marathon, is a breakfast dish. Anything with the word ‘instant’ is a hit at home. It also saves a lot of time with the soaking, grinding and whatever other pre-preparations have to be done.This recipe comes from Priya’s blog. I had bookmarked this recipe when we ran the previous edition of blogging Marathon.

Instant Oats Coriander Rawa  Idli served with Sambar and Milagai podi

I used: The original recipe is here

Oats – 1 cup
White rawa /  sooji – 3/4th cup
Sour curd as needed [Around 2 cups]
Coriander leaves – a large fistful
Eno salt -1 teaspoon
Ginger green chilies paste- 1 teaspoon
Salt to taste
Oil to grease the idli plates

1. Grind together coriander leaves, ginger green chilli paste using a little curd. Grind it to smooth paste.
2. Dry roast the oats and powder.
3. Roast the rava till fragrant.
4. In a large bowl put in oats powder, rava, ground paste, a little salt and mix well.
5. Add curd little by little and bring it to idli batter consistency. If curd is not sufficient add water.
6. Grease idli plates and keep them ready.
7. Just before you steam the idlis, add the eno salt and mix gently.
8. Immediately pour into the idli plates and steam till done.

Instant Oats Coriander Rawa  Idli served with Sambar and Milagai podi

Note:

• This idli tastes best when served piping hot.
• If you are making more than one batch, divide the batter into small portions and  add Eno to each portion just before steaming.
• To get a greener idli, add more of coriander leaves.
• Instead of coriander leaves, mint leaves can be added.
• Roasting the oats and rava is optional but when roasted and used, the idlis are more tasty.

Check out blogging marathon page to see what my fellow marathoners are cooking this week.


Read more about oats and the delicious recipes that can be prepared with it here

This day That year….

2010 -Nutrient demystified – Vitamin B2 – Riboflavin and Carrot garlic chutney

Bon Appetit…

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