This is an instant variety of idly. Adding the sour yoghurt will enhance the spongy texture of the idly.
|Oats idly with coriander chutney|
Instant oats powder – 3 cups
Semolina (Fine variety)– 1 ½ cup
Yoghurt – 4 cups (should be very sour)
Baking soda – 1 tsp
Dry roast the oats powder and semolina separately.
Mix them with yoghurt along with salt and rest it for 1 hour
Just before making the idly, add baking soda and mix everything.
Scoop the batter into idly moulds and steam for 12- 15 minutes.
Serve hot with any chutney.
Note: If you do not have the instant oats, you can use the rolled oats and pulse them into coarse to fine powder.