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the title : MILLETS , OATS , RAVA IDLIS WITH METHI SPROUTS
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MILLETS , OATS , RAVA IDLIS WITH METHI SPROUTS

                                                                         

Adding oats and millets to the usual semolina / rava idlis not only makes it healthier but a great way to start your day with oats  and millets in a different form . 

One does get tired of millets in porridge and only oats breakfast so combine these into a different dish which is steam cooked and keeps you full for hours .

I also added 4,tbsp of fresh fenugreek sprouts / methi sprouts which were ready to be used up .

Before you wonder about the slight bitterness to the idlis after adding sprouts, believe me you will not not get any bitter taste . I read that sprouting takes away or reduces the bitterness of the fenugreek seed and I think  so too . 

Not only did I add the fenugreek sprouts , I did not even cook them as the idlis were going  to be steamed for around 10 minutes . So I just added them to the batter .

Prep time 7 - 10 minutes 

Soaking time 15 minutes 

Cooking time 10 minutes 

Makes Approx 7 -8 idlis

Ingredients

1/4 cup oats flour ( made from quick cooking oats )

1/4 cup sooji / semolina , ( can use fine idli rava too ) 

1/2 cup millet rava ( use any millet like kodo or little millet by powdering to rava consistency )

3-4 tbsp methi sprouts ( optional ) I had some sprouts so wanted to use in these idlis . 

1/2 cup thick fresh curds plus little water to make the batter . 

2 tsp oil

1/2 tsp mustard seeds 

1 tsp Chana dal 

Pinch of asafoetida powder 

1/2 tsp eno fruit salt

2 tbsp broken cashewnuts ( optional )

Some curry leaves 

Salt as required 

1-2 green chillies finely chopped 

1 tbsp finely chopped coriander leaves 

Method

Prepare the oats flour by roasting and powdering to a rava like consistency 

Mix all flours with salt , asafoetida powder and curds , add methi sprouts and little water to make a idli batter consistency .. Keep aside to soak for 15 minutes .

Meanwhile prepare the tempering by heating  oil, splutter the mustard seeds, add green chillies , cashewnuts , Chana dal , curry leaves . 

Add this mixture to the prepared batter .Add the chopped coriander leaves . 

Just before making idlis add the eno fruit salt , little water to make the batter pourable as the batter would have become very thick .

Grease idli plates and pour little batter in each mould .

Steam for 10 minutes or till done . 

Serve delicious healthy millets oats and methi sprouts idlis with  chutney or sambar. 

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