Add oats to a blender or grinder and make a coarse powder. Set aside.

Heat oil or ghee in a pan. If using cashews (optional), fry them until golden. Remove and set aside. Add mustard, cumin, chana dal and urad dal.

Fry until the dals turn golden. Then add curry leaves, green chilies, hing and ginger. Saute for 30 seconds.

Pour rava and fry until aromatic. Add powdered oats.

Fry until the mixture turns aromatic. Add salt and mix. Cool this completely.

Once cool, pour water and curd to it. Mix to make a thick batter. Set this aside for 5 to 8 mins.

Heat a steamer with 2 cups water or as required. Meanwhile drizzle a few drops of oil over the idli plates and grease them. Place fried cashews optionally.

After 10 mins, the batter turns slightly thick. At this stage add lemon juice and more water if needed to bring it to a consistency like that of idli batter.

The batter must be thick and not of pouring consistency. But must be smooth and not lumpy.

Add lemon juice, carrots, coriander leaves. Mix a good mix.

Make sure the water is getting hot. Then sprinkle half teaspoon soda or 1 teaspoon fruit salt - eno to the batter. Gently mix it. Do not over mix.

Fill the greased plates with batter. This must go right away for steaming. Delaying will make the idlis dense.

When the water in the steamer begins to boil rapidly, place the oats idli stand in the cooker and steam for about 11 minutes. Switch off the heat.

If cooked properly then a skewer inserted in comes clean or with slight crumbs.

Allow them to cool down a bit. Remove them with the help of a spoon.

Serve oats idli hot with a tomato chutney or idli-sambar.