Idlies! I find it impossible to resist the damned things! Fortunately they’re quite healthy. This recipe only makes them healthier, which means I can have more of them (oh-oh).
The original recipe can be found here. I’ve changed it slightly.
You will need:
- 2 cups Rolled oats (not the quick kind) – toasted in a dry pan until golden brown (about 8 minutes) – powder in a coffee mill, don’t make it too fine (about the consistency of the rava itself)
- 1 cup rava (coarse) – toasted in a dry pan until golden brown (about 5 minutes)
- ½ cup oat bran – toasted in a dry pan until golden brown (about 2 minutes)
For the tempering:
- 3 green chillies – sliced finely
- 1 sprig curry leaves – sliced finely
- 2 tablespoons fresh coriander leaves – sliced finely
- 1 inch ginger – chopped finely
- 1 teaspoon mustard seeds
- Pinch of hing
For the mix:
- Pinch of citric acid
Mix all ingredients in (a) in a large bowl. Heat oil, add mustard seeds, when the seeds splutter, add hing and all other ingredients in (b), fry well until crisp. Add this to (a) mixture.
The above mix can be left to cool and stored in the fridge for up to 2 weeks. When you’re ready to steam idlies, take out the required amount, add a pinch of citric acid and ½ to 1 teaspoon of eno, required amount of yogurt and enough water to thin the paste into the consistency of idli batter.
Steam in greased idli trays. Allow the idlies to cool slightly before removing from the trays, they firm up as they cool.