Ingredients (yields around 16-18 idlies)
Old fashioned oats - 2 cups
Sooji/Semolina/Rava - 1 cup
Oat bran / Wheat bran - 1/2 cup
Flax seeds - 2 teaspoons (optional)
Plain yogurt - 3 cups
Oil - 1 teaspoon
Mustard seeds - 1 teaspoon
Urad dal - 1 teaspoon
Channa dal - 1 teaspoon
Curry leaves - 1 sprig
Cashews - 5-6 broken into small pieces
Ginger - 1/2 inch finely chopped
Green chillies - 1 finely chopped
Baking soda - 1 teaspoon
Coriander leaves - 2 spoons finely chopped
Salt to taste
Note: Always keep the oats:sooji ratio 2:1. The oat bran or wheat bran is optional. You could replace it with sooji if you do not have them. The flax seeds can also be replaced with flax seed meal and can also be skipped.
In a saucepan, dry roast the old fashioned oats on medium heat for about 4 to 5 minutes until it gets nicely toasted and turns slightly brown in color. Take care it does not burn by stirring it.
Remove the oats to a plate and allow it to cool down. Powder it into a coarse mixture by pulsing it a few times in a blender/mixer. Do not make it into a fine powder. It needs to be in the same texture as the sooji.
In the same saucepan, add the oil and do the tempering with the cashews, mustard seeds, urad dal, channa dal, ginger, green chillies and curry leaves.
Add the sooji/semolina and roast it for about 2 to 3 minutes on low heat until it gets toasted. Take care it doesnt burn. Add the flax seeds,salt and wheat/oats bran and toast it for a minute.
At this point the prepared mixture can be combined with the powdered oats and stored in an airtight container once cooled. This mixture can be stored in the refrigerator for about 2 weeks and can be made into idlies later.
To make the idlies:
Add the baking soda and the yogurt to the required amount of the mixture and make a thick batter. Pour into greased idli molds and steam for about 8 minutes.
Leave it in the molds for a minute and remove with a spoon.
Serve warm with any chutney or idly-podi.
Since I made use of oats and wheat bran which sat in my pantry for days I am sending this to BB4: What's lurking in the kitchen hosted by Nupur.