Dry roast oats until they turn crisp and let them cool.

Blend roasted oats to a coarse powder once they cool.

Heat a pan and add 2 tsp oil, mustard seeds, cumin seeds, urad dal, chanadal to it.

Give it a stir and let the seeds crackle.

Now add grated carrot and sauté for a minute.

Add rava (semolina) once carrot is translucent.

Roast until rava turns fragrant and let it cool!

Remove rava mixture in a deep bowl and add roasted oats powder, about 1 tsp salt, curd and mix well.

Now add about 1 cup water in intervals to make a smooth batter.
Add chopped coriander leaves and keep batter to soak for 10 minutes.

Add eno (fruit salt) right before making idlis and mix till batter turns frothy.

Grease the idli moulds with oil and add about 1½ tbsp batter.

Heat the water in a steamer and steam idlis for approximate 20 minutes.

Use a toothpick to check if idli cooked or not

Serve hot with chutney.