Firstly, in a kadai heat 3 tsp oil and splutter 1 tsp mustard, ½ tsp white dal, 1 tsp Chana dal, ½ tsp cumin and few curry leaves.
Also, add ½ tsp ginger paste and 2 chili. sauté slightly.
Further, add 1 carrot and ¼ tsp turmeric and sauté for 2 minutes.
Now add ½ cup SUJI and roast on low flame until it turns aromatic.
Add powdered oats and mix well.
Transfer the mixture and allow to cool completely.
Add in ½ cup curd and ½ cup water.
Mix well making sure there are no lumps.
Further add 2 tbsp. coriander, ¾ tsp salt and ½ cup water.
Mix well making sure to form an Idli batter consistency.
Rest for 20 minutes or until the SUJI absorbs water.
Steam the oats Idli for 15 minutes on medium flame.
Finally, serve instant oats Idli with coconut chutney and sambar.