Instant Oats,Wheat and Corn Idli

One of the healthiest foods is Idli (meaning regular Idli). When we are sick and go to the doctor, we are advised to eat Idli. How about an idli which is even healthier and even quicker? For taste and create, this month I am paired with Priya of seduce your taste buds. She has an awesome blog and I love her recipes. I have been following her blog for sometime now and have bookmarked a lot of her recipes.. Now I had to choose which one I should do first for this month's Taste and Create. I chose this simple, yet nutritious and delicious idli. It was awesome and we loved it. I got about 18 idlis from this recipe and we enjoyed it with tomato chutney

Ingredients
Corn Meal - 1 cup
Cracked Wheat - 3/4 cup
Oats - 3/4 cup
Curd - 2 cups
Carrot - 1 cup (grated)
Coriander Leaves - 1/4 cup (chopped)
Curry Leaves - 10 (chopped)
Lime Juice - 2 table spoons
Mustard Seeds - 1/2 tea spoon
Kadalai Parupu / Channa Dal - 1 tea spoon
Ulutham Parupu / Urad Dal - 1 tea spoon
Cumin Seeds - 1/2 tea spoon
Oil - 2 tea spoons
Salt - 1 1/2 tea spoons
Asafetida - 1/4 tea spoon
ENO Fruit Salt - 1 tea spoon

Method
I used regular oats, so I pulsed it until I got coarse pieces. If using quick cooking oats, ignore this step
In a bowl, mix together grated carrot, coriander leaves, salt and asafetida and set aside
Heat a small pan and add oil, crackle mustard seeds and cumin seeds, add the ulutham parupu and kadalai parupu and sauté until golden brown.
Add the curry leaves and sauté for 10 more seconds and transfer the entire mixture to the carrot and coriander leaves
Add curd and mix well and set aside
In another bowl, mix together cracked wheat, corn meal and oats and mix well
Add it to the wet ingredients and mix well until combined
Add lemon juice and mix well to form an idli batter consistency. Add water if needed
Heat water in the idli cooker and grease the idli plates
Once the water in the idli cooker starts to boil, add the ENO fruit salt to the batter and mix well. You will see it foaming
Mix thoroughly and immediately scoop it to the idli moulds and steam cook for around 12 - 15 minutes or until a toothpick inserted in center comes out clean
Serve hot with tomato chutney


Sending this to my guest hosting event Healthy Foods for Healthy Kids - Combo Meals, Nithu's page, steamed foods, Priya's page, South Indian Cooking #2, Anu's page, Valli's kid's delight, Jagruti's KYF - Corn Flour, guest hosted by Shama, Pari's Only - Healthy lunchbox event, CWS – Oats, Priya’s page, Breakfast Club, Breakfast Club, Healthy Breakfast