Tomato Oats Idli

Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, followed by the semolina and salt.

Stir fry for 1-2 minutes. Keep aside to cool down. Then mix in the powdered oats and the tomato soup. Mix well. Cover and keep aside for 10-15 minutes.

Add more soup / water to make the batter semi thick. Add the eno fruit salt and 1 tsp. water. Give it a stir and spoon them onto greased idli moulds.

Steam for 15 minutes. When cool, demould and serve them as appetizers with green chutney or for breakfast with coconut chutney and sambar.