Tuesday, March 26, 2013

Oats Spinach Idli

Yields 10 Idlies
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

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.