Roast the oats in a dry skillet until the colour begins to change and the ends of the oat flakes begin to curl. Make sure not to burn them, do this on a low flame.

Cool and grind to a fine powder. Set aside.

Heat the oil in a pan and add the mustard seeds and chana dal. When the dal turns golden brown, add the rava and roast for 2-3 mins or until lightly browned.

Add the powdered oats, cashew nuts, some salt, and chopped coriander leaves to this. Mix well and turn off the heat.

Transfer this mixture to a bowl and cool. Then add the yogurt+water and mix wel. The batter should be fairly thick.

Now add the eno salt. You will see bubbles appearing on the batter. Immediately pour into greased idli moulds and steam for 10-12 minutes.

Don't let the batter sit for too long after adding eno. If you can't steam all in one go, add the eno salt just before steaming.

It's also a good idea to bring the water in the steamer to a boil in advance (maybe when you are setting the roasted mixture to cool before adding yogurt) so that you can immediately start steaming after the eno salt is added.

Serve oats idli warm with accompaniments and chutneys of choice.