Oats, Barnyard millet and Semolina Vermicelli with Carrots…
Quick breakfast or snack, easy to make and healthy too. Serve them with sambar or any chutney of your choice. Flatten rice can be also added.
Measuring cup measurement
Coconut Chutney
Ingredients
1/2 cup Grated Coconut
2 Green Chillies
Few Curry leaves
4 tbsp Curd
Salt to taste
Method
Grind all the ingredients together, if need add little water and make fine paste.
For the Idli
Ingredients
1 cup Oats
1/2 cup Barnyard millet
1/2 cup Semolina Vermicelli
1 small grated Carrot
Few Curry leaves
2 tbsp grated Coconut
2 tbsp Curd
Salt to taste
1 tsp Eno
1 tbsp Coconut oil
Method
Take a grinder jar, add the oats and Barnyard millet, wash, add 2 cup water, let it soak for 10 minutes. Add salt, grated coconut and curd. Grind the ingredients in a grinder. Pour the batter in a bowl, keep it aside for 10 minutes. Add the vermicelli. Continue to soak for 15 minutes more. Take a idli steamer. Grease the mould with coconut oil. Add the eno in the batter. Gently stir the batter. Pour the batter into the idli mould. Add little grated carrot and a curry leave on the batter. Steam the idlis for 20 minutes. Check the idlis inserting a stick. If the stick comes out smooth, then the idlis are done. Once done remove the idli moulds and let it cool a bit, before scooping out the idlis from the mould. Serve the idlis with coconut chutney.
