Name: Oats Idli
Prep time: 20 minutes
Cook time: 15 minutes per batch
Yield: 20 people (80 idlis, 4 per person)
Cuisine: South Indian
Ingredients: 4 cups Quick-Cooking Oats (powdered in a blender if using rolled oats); 2 cups Semolina (Rava) (roasted lightly for better texture); 2 cups Curd (Yogurt) (slightly sour curd works best); 2 tsp Eno Fruit Salt (or use baking soda as an alternative); 2 tsp Salt (adjust to taste); 2 tbsp Oil (for greasing idli molds); 0 as needed Water (to adjust batter consistency)

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How to Prepare

In a large mixing bowl, combine 4 cups of quick-cooking oats (powdered)
2 cups of semolina (rava), and 2 cups of curd. Mix well.
Add 2 tsp of salt
2 tsp of eno fruit salt (or baking soda), and enough water to make a smooth batter of idli consistency.
Grease the idli molds with a little oil or ghee.
Pour the batter into the idli molds, filling them about 3/4th full.
Steam the idlis in an idli steamer for 10-12 minutes on medium heat.
Check if the idlis are cooked by inserting a toothpick; if it comes out clean, they are done.
Allow the idlis to cool for 2-3 minutes, then remove them from the molds using a spoon.
Serve hot with coconut chutney and sambar.