Oats Vermicelli idli

Adapted from Mallika Badrinath's recipe in 100 Oats recipes book.

Ingredients

1.5 cups dry roasted oats

1 cup roasted vermicelli

2 cups thick curds beaten

Bit of cooking soda

2 tsp oil

1 tsp mustard seeds

1 tsp blackgram dal

1 tsp bengalgram dal

Salt to taste

1 small onion finely chopped

1/2 tsp ginger paste

1 green chilli finely chopped

Few curry leaves

Optional : Finely chopped cabbage, carrot, boiled peas

Soak the vermicelli for 10 minutes in the curds. Add the oats to it and mix well. Let it stay for another 5 minutes. Heat oil and add mustard seeds. When it splutters, add blackgram dal, bengalgram dal, curry leaves, green chillies and ginger paste. Then add chopped onions and fry for a minute. Add this to the oats vermicelli mixture and add salt. Add water as required to make it a bit loose, but not watery.

Grease idli plates with little oil and put this batter in each hole. Steam for 10 minutes till a toothpick comes out clean when inserted in the idli.

Serve hot with chutney/sambar of your choice.

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