Semiya (Vermicelli) Oats Idli ~ Day 105

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Preparation time: 10 minutes

Cooking time: 10 minutes

Yields: 12 Idlis

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Ingredients:

• Semiya (Vermicelli) - 1 cup
• Quick Oats - 1 cup ( I used Trader Joes's Organic Multigrain Hot Cereal, which contains rye, barley, oats, and wheat)
• Yogurt / Kefir / Buttermilk - 1 to 1 and 1/2 cups
• Ghee / Oil - 2 tbsp
• Mustard seeds - 1 tsp
• Chana dal - 2 tsp
• Urad dal - 1 tsp
• Asafoetida - a pinch
• Green chilies - 2, finely chopped
• Ginger - 2 tsp, finely chopped
• Curry leaves - few, finely chopped
• Green pepper - 1/2, finely chopped
• Grated carrot - 1/2 cup
• Coriander leaves / Cilantro - 1/4 cup, finely chopped
• Baking soda or Eno fruit salt - 1 tsp
• Salt - to taste

Method:

1. Heat 2 tsp ghee in a large skillet.  Add the semiya / vermicelli and roast until light golden brown.
2. Transfer it to a bowl and in the same skillet, roast the oats for 30 seconds.
3. Soak the semiya in 1 cup of yogurt or buttermilk for 10 minutes.  After soaking, add the oats and mix well.
4. Heat the rest of the ghee in a skillet.  Splutter mustard seeds.  Add chana dal, urad dal, and asafoetida.  Fry until golden brown.  Add green chilies, ginger, and chopped veggies.  Saute for a minute.  Remove and let it slightly. Prepare the steamer and grease the idli plates.
5. Add the veggies to the soaked vermicelli oats mixture along with 1/2 cup of buttermilk.  Add cilantro, salt, and the baking soda or Eno fruit salt.
6. Mix well and immediately fill the idly plates.  Steam cook for 8 to 10 minutes.
7. Serve hot with your choice of chutney or milagai podi (spicy dal powder).