Sabudana Oats Idli

Ingredients

• Sago – ½ cup
• Rolled oats – 1 cup
• Thick curd – 1 cup
• Water – ½ to ¾ cup, as needed
• Grated carrot – ¼ cup, optional
• Ginger – 1 tsp, grated
• Green chilli – 1, finely chopped
• Salt – as needed
• Fruit salt / eno – 1 tsp
• Oil – for greasing

Method

1. Rinse the sago and soak for 30 minutes to 1 hour, then cook briefly until soft; drain and cool completely.
2. Dry-roast oats over low heat for 3 to 4 minutes until aromatic, cool and grind to a coarse flour.
3. Mix oat flour, curd, cooled sago, carrot, ginger, chilli and salt. Add enough water for a thick idli batter.
4. Rest 20 to 30 minutes so the oats hydrate. Check again; add a little water if the batter has become too stiff.
5. Preheat the steamer and grease the idli moulds before adding the leavening.
6. Add fruit salt, sprinkle 1 teaspoon water over it and fold gently just until the batter becomes airy.
7. Fill moulds three-quarters full and steam over medium heat for 10 to 12 minutes.
8. Rest 5 minutes before unmoulding. Serve with chutney. Do not leave the batter standing after adding fruit salt.