Soak the urad dal overnight. Then add some water and grind to a smooth paste. Keep aside.
Heat 1 tsp. ghee and roast the oats for 2 minutes or till you get a nice aroma. Set aside to cool and then blend into a powder.
Mix dal paste, oats powder, salt & some water to form a semi-thick
batter. Keep aside.
Tempering - Heat oil in a pan. Temper with mustard seeds. After it stops spluttering, add the urad dal, asafoetida, green chilies and curry leaves. Saute for a few seconds and switch off the flame.
Pour this tempering over the oats batter.
Add coriander leaves & coconut. Mix well.
Add eno fruit salt to the batter & give it a stir.
Pour batter into a greased steel plate / tiffin box with lid.
Steam for 15 min. When cool, demould it.
Serve with sambar and chutney
