1 cup Broken wheat, 1 cup Oats, 1 Medium Carrot finely grated.
2 Tbsp Dry Coconuts, Salt to taste, Hing, 1 Tsp Baking Soda.
Take a dry kadai and dry roast the rolled oats until you get the pleasant aroma. Place in a large mixer.
In the same kadai, dry roast the cracked wheat for 3-4 minutes and add to the mixer. Pulse for a few seconds. Measure it and you will find it comes to almost the same two cups you started off with. Take a wide mouthed vessel and add the pulsed powder. Add finely grated carrot, finely chopped cilantro, salt, hing, baking soda, dry coconut and mix it lightly.
In a seasoning kadai, add 1-2 tsp oil and when it’s hot, add cashew, peanuts, Bengal gram, mustard and then the curry leaves.
Allow the seeds to cackle and add it to the bowl. Now add the 2 cups of sour buttermilk little by little and mix it in.
It should come to a slightly runny consistency but not too much. Adjust the quantity of fluid for the desired consistency.
Allow it to sit for 10 – 20 minutes. By now, the cracked wheat and the oats absorb the water and it becomes slightly hard.
Grease the idly plates and just before spooning it on to the idly moulds, dilute the batter with a little water and then pour on to the plate.
Steam for about 10-12 minutes and remove and store in the casserole to serve HOT with Andhra Tomato Till Chutney.
Nutritive value (per serving) : Protein 2.3 gm, Fat 1 gm, Cho 13gm, Energy 71 Kcal