Instant Oats idli

This is an instant recipe of idli made using oats which does not require any fermentation, yet retaining the same taste as Rava idli.

Ingredients:
Instant oats       : I big cup
Rava/ semolina  : 1/2 cup(white rava or wheat rava)
water                : 1 cup or as required
curd                  : 1/2 cup
green chillies     : 3-4 , finely chopped
coriander leaves : 3-4 tbspn finely chopped
mustard seeds    : 2 tspn
baking soda       : 1 tspn
hing powder      : 1/2 tspn
salt                    : to taste
Method:

• Dry roast oats for 5 mins, keep aside. let it cool completely and then grind to make fine powder without adding water. 
• Also dry roast rava till nice aroma starts (takes about 5-7 mins). Let it cool

• Take both in a mixing bowl along with baking soda, salt, hing and curd
• Take little oil in a small skillet, add mustard seeds wait till it splutters, add green chilli n coriander leaves. Saute for few seconds n add into the mixing bowl

• Add required water to the mixture. Batter consistency should be like regular idli batter

• Grease the idli plates and gently add the batter into it with a spoon

• Steam on high for 7-8 mins, then reduce the heat n steam for further 4-5 mins or until done
• Gently scrape out the idlis from the plate and serve with any chutney of choice.
•  I served with Onion chutney 

Makes about 20 idlis

Dried shrimp in coconut milk curry

Ingredients:
Dried shrimps                   :  1 small cup
Finely chopped red onions  : 1 big
any Fish masala powder     : 1 tbspn
red chilly powder              : 1/2 tspn
coriander powder              : 1tspn
turmeric powder                : 1/4 th tspn
coconut milk                     : 2 cups
water                               : 1/2 cup
little salt                           : to taste
oil                                    : 2-3 tbspn


Method:

• Remove the head n tail of shrimps and wash them thoroughly and drain water completely
• Heat oil in a non stick pan, add shrimps n saute for 2 mins
• In the same pan add onions n saute till translucent

• Then add all the dry powder n stir for a minute

• then add the thick coconut milk and water if required

• bring the curry to a boil n turn off
• Serve this spicy shrimp curry with rice
• (I have added very less coconut milk and a cup of water thats why the colour of the curry seems reddish)

serves : 3
cooking time : 15 mins

Tips for better Fermentation

• Getting the Dosa n Idli batter to ferment in colder countries is often a problem. Best solution to tackle this is topreheat the baking oven to 50 deg C (112 deg F) for maximum 5 mins, turn off the oven and leave the batter in the oven for 10 hours or overnight

• Alternatively, if you do not have an oven, like for Masala dosa after grinding and mixing,