Amaranth (Ramdana) and Oats Idli

Ingredients

• amaranth grain — 1/2 cup
• oats — 1/2 cup
• carrot — 1 (grated)
• zucchini — 1 (grated)
• fresh coriander — 100 gm (finely chopped)
• green chillies — 3-4
• ginger paste — 1 tbsp
• curd — 2 cup
• baking soda — 1 tsp (the source also allows a branded fruit salt)
• salt (to taste)
• oil (to grease the moulds)

Method

1. Dry roast the amaranth on medium heat until it turns light golden. Let it cool.
2. Grind the amaranth and the oats separately into fine powders.
3. In a bowl mix the two powders with the curd and salt, then add the zucchini, carrot, ginger paste, green chillies and coriander to make a batter that is neither too thin nor too thick. Cover and set aside for 30 minutes.
4. Bring water to a boil in an idli steamer and grease the moulds. Stir the baking soda into the batter and put about 2 tbsp into each mould.
5. Set the moulds in the steamer, cover, lower the heat to medium and steam for 15 minutes.
6. Switch off and leave for 5 minutes before taking them out. When lukewarm, ease the idlis out with a spoon and serve with green or coconut chutney.