Oats Suji Idli

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  • 30 Minutes
  • 2 Serving

INGREDIENTS

  • Bagrry’s Oats for Suji & Rava - 1 cup
  • Rava/Suji/Semolina - 1 cup
  • Onions - ½ cup, finely cut
  • Green chilli paste - 1 tsp
  • Seasonal vegetables (finely chopped) - ½ cup
  • Sour curd - 1 ½  cups, thick and whipped
  • Salt - to taste
  • Baking soda - ¼ tsp (mix with a little curd and chopped coriander leaves)
  • Oil - 2 ½ tbsp
  • Mustard seeds - ½ tsp
  • Urad dal - 1 tsp
  • Bengal gram dal - 2 tsp
  • Coriander leaves - 1 tbsp, finely cut

PREPARATION

  • Roast Bagrry’s Oats for Suji & Rava and plain suji/rava separately until light brown
  • Mix both together and allow the mixture to cool
  • In a separate bowl, add salt to the curd
  • Heat oil and add the seasonings - onion, chilli paste and chopped vegetables
  • Pour curd over  rava and Oats for Suji & Rava mixture along with baking soda and seasonings
  • Mix well and add more curd, if required, to prepare a batter of such consistency as to pour from a bowl
  • Pour the mixture in greased idli moulds and steam for 10 minutes
  • Serve hot with coconut chutney

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