Makes: 10 - 11
Please use same measuring cup to measure urad dal and oats.
½ cup (100 ml / 4 oz)) urad dal
1 cup (200 ml / 8 oz) oats
½ teaspoon salt (or to taste)
Wash and soak urad dal for 4 hours in 1 ½ cups of water. Drain out water (reserve ¼ cup / 50 ml). Then make a smooth paste in a mixer with 1 cup oats. Add reserved ¼ cup water when making the paste. Transfer batter ingredients into another big vessel / container. Add salt and mix thoroughly. Adjust the consistency with extra water if required. Batter should be of pouring consistency (like normal idli batter). Keep aside to ferment for 5 – 6 hours or overnight. Quantity will be double after 5 – 6 hours or overnight.
Grease the idli holder / mould or pan well with 1/4 teaspoon oil and fill batter in each slot.
Steam cook the idlis in steamer or pressure cooker (without weight )on a medium heat for about 10 - 15 minutes or until done. Keep aside to cool for 20 minutes.
Use a greased spoon to remove the idlis from the container as they may stick. Serve with Tomato chutney / Sambar / Coconut chutney / Green chutney.