Idlis, that too instant - that was news to me. I am sure you would have experienced this too - get up in the morning and stare at the kitchen wall, not sure what to make for breakfast. There are not too many instant breakfast options for malayalees, its either upma or puttu, if banana is available. So this recipe is great help these days.
Ingredients
Rava / Semolina - 2 cups
Oats - 3/4 cup
Grated carrot - 3 tbsp (optional)
Grated coconut - 2 tbsp (optional)
Curd - 3/4 cup
Water - as needed
Salt - as needed
Oil - 1 tbsp
Mustard seeds - 1 tsp
Channa dal - 2 tbsp
Urid dal - 1 tbsp
Broken cashew - 2 tbsp
Curry leaves - 1 sprig
Green chilly - 1 tsp
Method
1. Heat oil in a wide pan. Splutter the mustard seeds. Then add channa dal, broken cashew & urid dal. Saute them till they turn light brown.
2. Add curry leaves & green chilly.
3. Now add the rava/semolina & oats and give it a good stir. Let the whole mixture get roasted for 2-3 minutes (no need to brown, just get it hot).
4. Switch off the stove, and let the mixture cool.
5. Once cooled, add curd, grated coconut & grated carrot. Add 1/2 cup water (always add water in batches). As the batter sits, it starts absorbing water. You will need to add more water. The thickness of batter should be as of idli batter.
6. Just before cooking, add enough salt.
7. Grease the idli impressions with little oil. Pour a ladle full of batter into each impression and steam for about 10 min. Serve hot with coconut chutney & sambar.
Ingredients
Rava / Semolina - 2 cups
Oats - 3/4 cup
Grated carrot - 3 tbsp (optional)
Grated coconut - 2 tbsp (optional)
Curd - 3/4 cup
Water - as needed
Salt - as needed
Oil - 1 tbsp
Mustard seeds - 1 tsp
Channa dal - 2 tbsp
Urid dal - 1 tbsp
Broken cashew - 2 tbsp
Curry leaves - 1 sprig
Green chilly - 1 tsp
Method
1. Heat oil in a wide pan. Splutter the mustard seeds. Then add channa dal, broken cashew & urid dal. Saute them till they turn light brown.
2. Add curry leaves & green chilly.
3. Now add the rava/semolina & oats and give it a good stir. Let the whole mixture get roasted for 2-3 minutes (no need to brown, just get it hot).
4. Switch off the stove, and let the mixture cool.
5. Once cooled, add curd, grated coconut & grated carrot. Add 1/2 cup water (always add water in batches). As the batter sits, it starts absorbing water. You will need to add more water. The thickness of batter should be as of idli batter.
6. Just before cooking, add enough salt.
7. Grease the idli impressions with little oil. Pour a ladle full of batter into each impression and steam for about 10 min. Serve hot with coconut chutney & sambar.
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