Ingredients

• 1 cup - semolina( preferably course)
• 1 cup - rolled oats
• 1 cup - yogurt
• 1.25 cup - buttermilk
• 2 stalk - coriander leaves
• 1 tsp - bicarbonate of soda
• 3 big stalks - celery (about 12 cm in length)
• 2 - dried red chilli
• Salt, to taste
• For the seasoning:
• 1/2 tsp - mustard seeds
• 1/2 tsp - urad dal
• 1/2 tsp - cumin seeds
• 4 to 5 - cashew nuts, broken into pieces
• 2 tsp - oil

How to Make Oats and Celery Idli

• Powder the rolled oats coarsely in a blender. Wash and chop the celery sticks and puree it along with the dried red chillies.
• Mix together the oats, semolina, pureed celery, salt and bicarbonate of soda in a large bowl.
• To prepare the seasoning heat the oil in a pan, add mustard, urad dhal, cumin seeds and cashew nuts. When the dhal and nuts are light brown in colour, add the seasoning to the flour mixture and mix well.
• Now add the yogurt, buttermilk and finely chopped coriander leaves and mix well to make a batter. Immediately pour the idli batter in the greased idli moulds and steam it. This would be a perfect breakfast or dinner with coconut almond chutney .
• Recipe courtesy: Taste of Pearl City