Oats Spinach Idli

Yields 10 Idlies

Ingredients:

Oats -  3/4 cup

Rava - 3/4 cup

Spinach - 2 cups

Ginger - 1 tbspn, chopped finely

Curd - 1/2 cup

Water - as needed

Curry leaves - 1 tbspn, chopped finely

Cilantro - 1 tbspn, chopped finely

Salt - as per taste

Eno Fruit Salt* - 1 tsp

Mustard Seeds - 1/4 tsp

Urad Dal - 1/2 tsp, soaked in water for 15 minutes

Cashews - 5, broken into pieces

Carrot - 2 tbspns, grated(optional)

Oil - 2 tsps

*You can subsitute Baking Soda

Method:
Boil 2 cups of water and add the spinach. Now add 1/4 tsp of sugar to the water. Let it cook for 2 minutes. Now strain the spinach. Puree it in the mixer with little water(use the cooked water for pureeing).

Dry fry the oats and powder it coarsely. Heat 1 tsp of oil and fry the rava. Keep it aside.

Heat oil in a pan and add mustard seeds. As soon as the mustard seed splutters add the cashews and fry for a minute. Add the ginger and grated carrots(if you are using it) and saute for a minute. Switch off the stove.
Now mix the oats powder(3/4 cup), rava, spinach puree, curd, soaked urad dal, fried items and add required salt. Add little water(if needed) to make it idli batter consistency. Add the chopped cilantro and curry leaves. Add the Eno Fruit Salt to the batter(dont rest the batter after adding Eno).
Pour the batter immediately into the greased idli plates and steam it for 10 minutes.
Serve hot with Chutney or Sambar.