Instant Oats Idli

February is here and hope everyone had a great first month. My resolution for 2013 was to blog more about whole grain recipes, include more vegetables in our diet. One day at a time and everything in moderation. That takes me to our today's breakfast - healthy Oats twist to a South Indian Idli, with colorful carrots and bell peppers.

Ingredients:
Quick Oats - 1 cup
Semolina/Rava/Sooji - 1/2 cup
Yogurt/Curd/Dahi - 1 cup
Carrots (finely chopped) - 1/2 cup
Capsicum/Bell Pepper (finely chopped) - 1/2 cup
Cilantro/Coriander Leaves - few sprigs
Cumin/Jeera Seeds - 1/2 tsp
Baking Soda - 1/2 tsp
Salt

How to cook Instant Oats Idli with vegetables:

• Heat a pan and roast oats at low heat for 4 - 5 minutes. Set it aside on a plate to cool. After cooling, grind the roasted oats to a fine powder.
• Now roast semolina at low heat for 4 - 5 minutes or until it slightly changes color and turns aromatic. Let it cool.
• In a big mixing bowl, add finely chopped carrots, capsicum, cilantro leaves, cumin seeds, salt and yogurt. Mix well. Now add powdered oats and semolina. Mix again. Now add water, little at a time, until you get a thick batter. Batter consistency is like regular idli batter or cake batter. I added about 1 cup water. Lastly, add baking soda and mix well.
• Makes 12 idlis. You can add any other vegetables like cabbage, green onions, green beans, green peas, beetroot. Make it more colorful with sweet bell peppers.
• Grease the idli plates or a steel vessel with oil or cooking spray. Pour the batter in the idli molds, about half full. After cooking, idli batter will rise. Steam the idlis for about 12 minutes.
  

Serve Vegetable Oats Idli with Coconut Chutney and Sambar.