Ingredients
- 1 cup sooji
- 1 cup rolled oats
- 4 long stalks of celery(each approximately 1 foot long)
- 1/2 cup cilantro stems/stalks, chopped
- 2 red chillies
- 2 cup cultured low fat buttermilk
- 1 tsp salt or to taste
- Seasoning:
- 2 tsp canola oil
- 1/2 tsp mustard
- 1/2 tsp urad dal
- 1/2 tsp cumin seeds
- 1/2 tsp cashews, broken
Directions
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Grind the oats to a coarse powder using the blender. Remove and mix the powdered oats along with the sooji, salt and baking powder. Heat oil in a pan and splutter the mustard seeds. Add the urad dal, cumin seeds and cashews. Fry until golden brown. Remove and add this to the oats sooji mixture. Mix thoroughly with a fork. At this point, you may store the mixture in the fridge for upto a month and use whenever you need it. I made this a couple of days in advance.
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On the day of, I made the chutney and in the same blender, ground the celery, cilantro, red chillies to a puree. Add the celery cilantro puree and the buttermilk to the oats, sooji mixture. Mix thoroughly. Batter should be thick and pourable.
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Ready the idly steamer and grease the idli plates. Pour the batter in the idli moulds and steam for about 12 minutes over medium heat. Remove. Serve hot with coconut and tomato chutney.
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This yields about 16 idlies, which was more than we needed for 2 people. Reduce quantity to suit your needs. These idlies tasted the same after reheating, so leftovers are not so bad.