To begin, dry roast the instant oats on low heat until it dries a bit. I have used Quaker Oats for this recipe. Keep aside. Allow it to cool and grind it into a coarse powder.

Heat sesame oil in a pan. Add in mustard seeds (sarson), urad dal, chana dal, cumin seeds (jeera), and curry leaves. Allow them to crackle.

Next, add in ginger garlic paste, and grated carrots. Mix. Add in turmeric powder and saute for a minute or two.

Now add in the semolina (sooji) and cook until you can smell the aroma.

Finally, add in the powdered oats and mix. Remove and keep aside to cool.

Once the mixture has completely cooled down, in a large bowl, mix it together with salt, curd, and half the water. Mix well. Add more water if it is too dry. Keep aside to rest for at least 20 minutes.

Once the batter has rested, add in a teaspoon of Eno Fruit Salt and mix.

I have cooked the idlis in a microwave. Fill in the water into the microwavable idli maker/ steamer to the required level making sure it does not touch the idli mould.

Grease the idli mould. Pour in the batter until three-fourths. This ensures that the idlis have space to rise.

Microwave on high for 4 minutes. Let it stand for 5 minutes before removing it from the microwave. If using a regular steamer, cook for 10-15 minutes until the idlis are cooked.

Demould the idlis and serve them hot with your favorite chutneys.