Gluten-Free Oats Idli

Instructions

1. 1Measure 1/4 cup Urad Dal (Split Black Lentils) and 1/4 tsp Fenugreek Seeds. Place them in a bowl and add enough water to cover. Let them soak for 4 to 5 hours.
2. 2Drain the soaked urad dal and fenugreek seeds. Place them in a wet grinder or blender. Grind them with a small amount of water, if needed, until you have a smooth batter. Scrape the batter into a large bowl.
3. 3Measure 1 cup Oats. Place the oats in a dry pan over medium heat. Toast for 2 to 3 minutes, stirring constantly, until they smell slightly nutty. Be careful not to burn them. Remove from heat and let cool slightly, then grind them into a coarse powder using a blender or spice grinder.
4. 4Add the ground oats powder to the urad dal batter. Add 1 tsp Salt. Mix everything together very well. Cover the bowl and leave it in a warm place to ferment for 8 to 10 hours.
5. 5Before you are ready to steam, measure 1.5 cups Water. Add about 1/4 cup of this water to the batter and stir gently. Then, add 1/2 tsp Eno (Fruit Salt) to the batter and mix very gently for just a few seconds until it is combined. Do not overmix.
6. 6Grease 4 to 6 idli molds. Carefully pour the batter into each mold, filling them about three-quarters full.
7. 7Place the filled idli molds into a steamer that has been preheated with boiling water. Steam for 10 to 12 minutes. The idlis are done when they look puffed up and a toothpick inserted into the center comes out clean. Let them cool in the molds for 1 minute before carefully removing them.

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