This is a regular wheat rava idli preparation I make sometimes for dinner. I usually add powdered oats in the batter. This time, I tried adding oats bran and it did turn out pretty tasty. I didn’t feel any of the grittiness from the bran. The idlis were soft too and just like regular rava idlis. The recipe can be changed to a regular rava idli recipe by omitting the oats and substituting another half a cup of cracked wheat. The ingredients I have used here makes up to 12 medium-size idlis. We had these with peanut chutney and tomato chutney.
Dear friends, I am taking a small break from blogging for a couple of days, some last minute vacation plan :) I'll see you all next week :)
1. Cracked wheat, 1 cup.
2. Oats flour or oats bran, ½ cup. (To make oats flour, blend regular oats in a blend to a powder texture).
3. Thick sour yogurt, 1 cup.
4. Water, 2/3 cup or more depending upon batter thickness.
5. Baking soda, 1/4 teaspoon.
6. Salt, ½ teaspoon.
7. Chopped cilantro, ¼ cup.
8. Broken cashews.
Fry the cashews in a little oil until they turn golden brown. Mix wheat rava, oat bran, beaten curd, baking soda, salt, cashews, chopped cilantro with 2/3 cup of water. Add more water if needed until the desired consistency is reached. The batter should be just thick enough to pour into the molds. Pour the batter into regular idlis mould and steam for 10 minutes. Once cooled, remove from the mould and serve hot with any chutney or sambar.
Variation: Mustard seeds can be spluttered and added to the batter and fried channa dhal can also be added.