Step 1: Prepare Oats and Rava Flour

In a pan, dry roast 1 cup of quick oats on medium flame until they become crisp. Transfer to a plate and let it cool completely. Once cooled, transfer the oats to a blender and grind them into a coarse powder. Transfer this to a large mixing bowl. In the same pan, dry roast 1/2 cup of Bombay rava for a few minutes until aromatic. Let it cool and add it to the bowl with the oat flour.

Step 2: Make the Idli Batter

To the mixture of oat and rava flour, add 1/2 cup of curd. Mix well. Gradually add water as needed to form a thick, lump-free batter with the consistency of traditional idli batter. Cover the bowl and let the batter rest for 15 minutes.

Step 3: Finalize the Batter

After 15 minutes, the batter will have thickened. Add a little more water to adjust it back to the right consistency and mix well. Add salt to taste and 3/4 tsp of baking soda, then mix gently.

Step 4: Add Vegetables to Batter

Add 1 chopped green chili, 1/2 tsp chopped ginger, 2 tbsp chopped capsicum, 2 tbsp chopped carrot, and a handful of chopped coriander leaves to the batter. Mix everything together until well combined.

Step 5: Steam the Idlis

Grease the idli plate cavities with oil. Place a cashew nut in the center of each mold. Fill the molds with the prepared batter. Place the idli stand into a steamer with boiling water, cover, and steam for 10-12 minutes on a medium-high flame.

Step 6: Start the Chutney

While the idlis are steaming, prepare the chutney. Heat 1 tbsp of oil in a pan. Add 1/2 cup of sliced onions and saute for 2 minutes on medium flame. Add 8-10 garlic cloves and continue to saute until the onions become translucent. Then, add 1/2 tsp of asafoetida and rock salt to taste.

Step 7: Cook Chutney Vegetables

To the pan, add 3 chopped tomatoes, 7 dry red chilies, 1 tsp of Kashmiri chili powder, and a small piece of tamarind. Saute for about 2 minutes. Add 2 tbsp of water, cover the pan, and cook for 4-5 minutes until the tomatoes are soft and mushy.

Step 8: Blend and Temper the Chutney

Allow the cooked tomato mixture to cool down completely. Transfer it to a blender and blend until it forms a smooth paste. In the same pan, heat 2 tbsp of oil for tempering. Add 1/2 tsp of mustard seeds and let them splutter. Add 1/2 tsp of urad dal and 1 sprig of curry leaves. Pour the ground chutney paste into the pan and cook for 2 minutes, stirring continuously.

Step 9: Demold and Serve

Once the idlis are steamed, turn off the flame and let them rest for a minute. Carefully remove the idli stand. Use a spoon or knife to gently demold the idlis. Serve the hot and soft Oats Idli with the freshly prepared Chettinad tomato chutney.

• Roasting the oats and rava is crucial for achieving the right texture and preventing the idlis from becoming sticky.

• Allow the batter to rest for at least 15 minutes so the oats and rava can absorb the moisture, which helps in making soft idlis.

• Add baking soda or fruit salt just before steaming to ensure the idlis are light and fluffy.

• Add other finely chopped vegetables like green peas, beans, or corn to the batter for extra nutrition.

• For a vegan version, replace the dairy curd with a plant-based yogurt.

• Skip the cashews or replace them with other nuts if you have an allergy.