Toast the oats until they turn a shade darker and give out an aroma. Allow it to cool and then grind into a slightly coarse powder.

Heat oil in a pan and add the channa dal, curry leaves and chili. Sauté until the dal turns a shade darker. Add to the powdered oats. At this point, the mixture can be stored in the refrigerator/freezer to be used later.

To the oats mixture, add yogurt, salt and water to make a thick batter. It should be thicker than idly batter.

Grease the idly plates and keep ready. When you are ready to make the idlys, add the Eno fruit salt and pour the batter into the idly plates. Steam for 10-12 minutes. Remove from the steamer plates and serve hot with a chutney/potato masala/podi.

Remove from the steamer plates and serve hot with a chutney/potato masala/podi.