Dry roast oats for 3 minutes and set aside. Cool it completely, then grind it to a fine powder.
Dry roast rava till its aroma releases. It may take 3 - 4 mins. Add to oats.
Add a tsp of oil in a kadai, add mustard seeds, let it splutter. Then add grated carrot, green chillies, and coriander leaves.
Saute till raw smell of the carrot disappears.
In the mixing bowl containing oats and rava, add curd, salt, asafoetida, baking soda and sauteed carrot.
Add enough water to make a batter consistency like that of the idly batter.
Grease the idli plates with a little oil. Pour in the batter.
Steam it for 10 - 12 minutes or until done. Serve hot with any chutney of your choice.
Recipe and Image courtesy: Sharmis Passions
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.