Oats – 1 cup
Semolina/Rava – 1/2 cup
Curd – 1/2 cup
Bicarbonate of soda/soda podi – 1/2 tsp
Curry leaves – as required
Coriander leaves – as required
Oil – 1 tbsp
Mustard seeds – 1 tsp
Carrot grated – 1/4 cup
Asafoetida – 1/2 tsp
Dry roast oats and grind in a blender.
Heat oil in a pan, crackle mustard seeds. Now saute grated carrots.
Mix oats, sauteed carrot mixture, curd, semolina, bicarbonate of soda, curry leaves, coriander leaves, and asafoetida powder. Add water to make it into a consistency of idli batter.
Pour idli batter into idli moulds and cook.
When cooked, serve with chutney.