Serving – 8 to 10 idali
Peppy Tomato Masala Oats – 1 packet ( 43 gm)
Rawa ( Semolina ) – 8 Tablespoons
Salt to taste
Red Chilli Powder – 1 / 2 teaspoon
Curd – 1 / 2 cup
Water – As Required
Fruit Salt – 1 / 2 teaspoon
Ingredients For Tempering :
Oil – 2 Tablespoons
Mustard seeds – 1 Teaspoon
Curry Leaves , Chopped – 4 to 5
Hing – Pinch of
Take one bowl , add peppy tomato masala oats, rawa ( semolina), salt, red chilli powder, curd , water and mix well . make idali batter consistency.
Heat oil in kadai, add mustard seeds, let them splutter. add curry leaves, hing, add this tempering into oats batter. and mix well. add fruit salt and mix well.
Pour batter in idali mould, steam for 12 to 15 minutes or till its done on high flame. let it cool down unmould and serve with tomato catch up or coconut Chutney .