Begin by grinding the oats into a fine flour using a blender or spice grinder. Set aside. Grate the carrot finely and prepare the aromatic elements—finely chop the ginger, curry leaves, coriander leaves, and green chilies.

Heat oil in a pan over low flame. Add mustard seeds, chana dal, and urad dal. Sauté the mixture, stirring often, until the mustard seeds start popping and the dals turn golden brown. Add green chilies, ginger, curry leaves, cashews, black pepper, and a pinch of asafoetida. Cook for another minute to release the flavors.

To the tempering, add the fine rava. Roast over low heat for about 2 minutes while stirring continuously. Incorporate the oats flour into the mixture, stirring well to combine. Continue roasting for another 4 to 5 minutes, ensuring the flour is well-toasted and aromatic. Transfer the mixture to a mixing bowl and allow it to cool completely.

Once cooled, mix in the grated carrots and chopped coriander. You may also include steamed green peas or lightly blanched French beans if desired, or leave out additional vegetables entirely. Add the curd, followed by water, and mix thoroughly to form a medium-thick batter. Cover and allow it to rest for 5 to 6 minutes.

Meanwhile, grease your idli moulds with oil or ghee. Fill a pressure cooker, Instant Pot, electric rice cooker, or traditional idli steamer with 1.5 to 2 cups of water. Place a trivet or perforated plate inside and bring the water to a gentle boil.

Once the batter has rested, add salt to taste and mix well. Stir in the fruit salt (Eno) or baking soda. As soon as you add the leavening agent, mix the batter quickly and evenly—this ensures a fluffy texture and even rise.

Immediately spoon the batter into the greased idli moulds. Try to use all the batter in one go for best results. Carefully place the moulds onto the trivet inside your steamer.

Cover and steam the idlis for 10 to 12 minutes. To check doneness, insert a toothpick—if it comes out clean, they are ready. If using a pressure cooker, remember to remove the whistle before covering the lid. For an Instant Pot, keep the valve set to ‘Venting’ and steam on high pressure for 10 to 12 minutes using the Steam mode.

Let the steamed idlis rest for a few minutes before removing them gently with a spoon dipped in hot water to prevent sticking. Serve these warm, fluffy oats idlis with coconut chutney, sambar, or your favorite South Indian side dish.