Breakfast of the day - Oats Rava Idli

So, every morning, I have BIG trouble getting my kids to eat something other than cornflakes before school... Last night, just as we were nodding off, we watched Chef Vineet Bhatia whip up a oats idli. The kids immediately wanted this for breakfast and so, here's our version sans veggies as I didn't have carrots, beans or cabbage on hand...

We used the following measurements to make about 10 standard size idlis:
Oats - 1 cup
Rava - 1/2 cup
Yogurt - 1/2 cup
 Salt - as per taste

Oil - 1 tsp
Mustard, Urad Dhal, Channa Dhal, Fenugreek, Jeera - For tempering
Ginger - 1 tsp
Green Chillies (finely minced) - 1 tsp
Curry Leaves
Chopped Coriander Leaves

We suggest these Optional items too:
Veggies - if you want to add, we didn't add any, but it was good
Eno - 1 tsp or Baking soda - 1 tsp (to get them light and fluffy, we didn't add any, but plan to next time)

We did:
1. Roast rava until a nice aroma arises. Keep aside
2. Roast oats until nice aroma arises. Keep aside
3. Put the oats, rava and yogurt in a blender and blend (adding water as necessary) until batter is as thick as idli batter.
4. In a pan, heat oil, add mustard, urad dhal, channa dhal, fenugreek, jeera until mustard splutter.
5. Add ginger and green chillies
6. Add curry leaves and coriander leaves as well. ( At this point, you could add the veggies and cook until they are done)
7. Add the tempering to the batter.
8. Add salt. Mix well. (You should add the Eno or the baking soda in this step itself).
9. Pour onto greased idli plates and steam for 5-10 mins.
10. Remove from idli plates and serve hot with chutney. (We ate it with sugar and it was awesome albeit a bit hard).

Here's are some pictures of our idlis. Hope you enjoy them as much as we did!