I am back with Oats Rava Idli

Hello everyone!! Sorry for disappearing all of a sudden. I was not planning to take a break and was thinking of blogging atleast once a week, but i just could not squeeze in any time. Usually when i take a break from blogging, i used to blog hop atleast, but i could not spend a minute on blogging or blog hopping. I really missed a lot of yummy recipes, yummy events and so on.
I hope i can get back to blogging (and blog hopping) now..atleast once a week.

Some of you have given me some wonderful awards and i truly apologize for not acknowledging them here. I am sure it's gonna take me some time to recollect all of them. I feel little lost now.

Hope you all are doing good and thanks for those who were checking on me. I will start visiting your blogs regularly too.
I thought i will start with a healthy, tasty recipe...

Oats Rava Idly :
Toasted Oats - 1 cup
Rava (Sooji) - 1 cup
Yogurt - 1 cup
Water - as required
Salt - as required
Mustard seeds, urad daal, channa daal, hing for seasoning
Eno salt - 2 spoons


Method :
Dry grind toasted oats.
Mix it with rava, salt and yogurt.
Add water as required. The consistency of the batter should be similar to idly batter.
Let it sit for an hour.
In a pan, heat little oil and pop mustard seeds.
Add urad daal, channa daal (Approx 1 spoon each) and hing and fry till they are golden brown.
Add to the batter.
Add 2 spoons of eno salt and sprinkle some water and mix well.
The batter will raise and look like fermented idli batter.
Pour them in idli plates and steam them for 15 minutes.
When you insert a skewer, it should come clean.

Tastes yum with chutney and/or moongdaal sambar.

I have included a closeup photo of the idlies to show how soft and fluffy they are.

They tasted very good too. I liked them better than the regular rava idlis and my kids loved them too.