Producer: Priyanka Das Editor: Sujata Singh
Oats – 1 cup Grated coconut – As required Jaggery – As required Cashew – 5-7 Cardamom powder – A pinch Ghee – 2 tablespoons Water – 3 tablespoons Salt – As per taste
Powder the oats by pulsing it in a mixer. Then, dry roast the oats powder on high flame for five minutes. Make sure to stir it continuously.
Allow the mixture to cool. To this, sprinkle water little by little and stir the mixture properly. Knead it to ensure everything is perfectly incorporated.
Now, in an idli plate, boil the oats mixture.
In a separate vessel, add a dash of water and jaggery to make a paste. Heat an kadai and add ghee. Then add pieces of cashews and roast them till golden brown on medium flame.
Meanwhile, to the boiled oats, sprinkle a little salt. Then, add it to the jaggery mixture and stir it well.
The final step is to add the grated coconut and cardamom powder and mix it properly.
You can eat it just as it is, or if you prefer to shape it, you can do it the authentic cylindrical way.