Qick cooking Oats: 1 cup
Rava/Semolina :1/2 cup
Green Chillies: 5 - 6 finely cut
Channa Dal: 1 tspn
Urad Dal : 1 tspn
Mustard : 1/2 tspn
Salt : To Taste
Curry Leaves: 3 -4
Dry Red chilly : 2
Curd : 2 cup
Cilantro leaves : handful finely cut
Dry roast the one minute oats in a heavy bottomed pan on medium heat stirring continuously until it turns creamy/light brown. Keep aside to cool for a few minutes.
In the meanwhile dry roast the semolina on medium heat for 3-4 minutes stirring continuously, then remove from heat and keep aside to cool.
When the oats is cooler, grind it coarsely.The oats should be coarsely grinded and not finely.
Mix the cooled semolina and coarsely ground oats together.
Heat oil, add mustard seeds to it, when mustard seeds begin to splutter add red chiilies,curry leaves, chana dal and urad dal and saute for a few seconds.
When the lentil begin to turn brownish, add cut green chillies to it and saute for about a minute until the green chillies start to change color.
Pour this oil + lentil + green chillies mixture on the dry mixture of oats and semolina. Mix very well.
Add Curd ,cilantro leaves and required salt to this mixture and mix well. Keep it aside for 15 minutes
Grease idli moulds and place spoonfuls of this mixture into each mould and steam for about 6 to 7 minutes.
Remove from heat, cool for about a minute, remove each idli and serve with sambar or chutney of choice.
For about 1 1/2 cups of this mixture the yield was approximately 12 medium sized idly'