- Oats – 1 cup
- Rice flour – 1 cup
- Coconut gratings – 1/2 cup
- Salt – 1/2 teaspoon or as per taste
- For seasoning:
- Oil – 2 teaspoons
- Mustand – 1/2 teaspoon
- Bengal gram dhal – 1 teaspoon
- Onion chopped – one to two tablespoons
- Curry Leaves – few
- Pepper powder – 1/2 teaspoon
- Idli Milagai Podi – 1 teaspoon
- Grind the oats to a fine powder and mix with rice flour. Add salt and coconut gratings. Bring two cups of water to boil and add little by little to the flour and make a soft dough (like chapati dough). Make lemon size balls and keep it aside.
- In a thick bottomed vessel pour enough water (say about 5 to 6 cups) and bring to boil. When it starts boiling, gently drop 3 to 4 balls. Reduce to heat to medium. Allow to cook for two minutes. Then add another 4 balls. Repeat this till you finish all the balls. Gently stir using a flat spoon. Allow to cook in low heat for five to ten minutes. You can also check one ball with a spoon whether it is cooked well in the middle also. Remove from stove and take out all the balls from the water.
- Put a kadai on the stove and add oil. When it is hot, add mustard seeds. When it pops up add bengal gram dhal and fry till it turns light brown. Then add chopped onion and curry leaves and fry for a while. Then add the cooked balls and sprinkle the pepper powder and Idli Milagai Podi and mix well.
- Remove from stove and serve as evening snack.