Ingredients

1. Instant Oats – 1 cup
2. Wheat rava (Bombay rava) – 1 cup

Butter milk

3. Curd – 1/2 cup
4. Water – 1 1/2 cup
5. Salt – as per taste

Tadka/seasoning

6. Oil – 1 1/2 tbsp
7. Mustard seeds – 3/4 tsp
8. Chanadal (bengal gram) – 2 tsp
9. Asafoetida (hing) – a pinch
10. Green chillies (chopped) – 2
11. Cashew nuts (split) – 15
12. Pepper powder (coarse) – 1/4 tsp
14. Curry leaves – 15
15. Coriander leaves – 2 tbsp
16. Mint leaves – 2 tbsp
17. Dill leaves – 2 tbsp
18. Peas (frozen or fresh) – 1/3 tbsp
19. Dill leaves – 2 tbsp
20. Peas (frozen or fresh) – 1/3 cup
21. Eno - 1 tsp

Method

1. Chop all the herbs finely and I have used frozen peas which are tender and parboiled already, keep it ready.
2. For buttermilk, mix curd and water, whisk well with a fork or whisker, so that no curd lumps are there or you can add directly to the oats mixture curd separately and water separately.
3. Roast oats and wheat rava (Bombay rava) each separately for 4 to 5 mins, until pleasant aroma comes on medium and simmer flame in between. Keep stirring, otherwise it can burnt.
4. Pour the oats and wheat rava in a wider vessel or bowl, keep it ready.
5. Add curd and water in the oats bowl, mix well, the mixture will be slightly runny or thin not like idli batter.
6. Add all the herbs chopped salt and freshly grounded coarse pepper powder, mix all, and let it sit for 10 to 15 mins.
7. Add water as per the consistency required.
8. After few minutes, the oats and wheat rava have absorbed the liquid and is thick like idli batter consistency.
9. Heat the vessel for tadka/seasoning, add oil, when hot add mustard seeds, chanadal, hing, curry leaves, green chillies, and saute for 1 to 2 mins on medium flame, add frozen peas which are already parboiled, cook for 2 mins switch off.
10. Pour the seasoning in the oats mixture bowl and mix well, you can see in the picture itself the oats mixture is thick now than the previous oats mixture.
11. At this stage add Eno, you can see bubbles and starts to become lighter and more pluffy. At this stage if the batter is thick, you can add little water to dilute.
12. Grease the idli plates; start pouring the oats mixture into the idli moulds and steam for 8 to 10 mins.
13. Remove it in the serving plate and serve hot with sambar and chutney. I have served it with south Indian mint chutney.

Notes

1. When liquid is added to the oats mixture it will look thin and runny but later it will become thick.
2. Instead of Eno, you can add soda for fluffy idlis.
3. You can try with mushroom, carrot or other vegetables.
4. As soon as Eno is added, pour the oats mixture in to the idli mould, immediately.