Dry roast the one minute oats in a heavy bottomed pan on medium to medium high heat stirring continuously until it turns creamy/light brown. Keep aside to cool for a few minutes.
In the meanwhile dry roast the semolina on medium to medium high heat for 3-4 minutes stirring continuously, then remove from heat and keep aside to cool.
When the oats are cool,grind coarsely in a spice grinder
Mix the cooled semolina,gramflour and coarsely ground oats together.
Add to this mixture salt to taste and yogurt and make thick batter.
Just beore steaming, add sugar,citric acid and baking soda to the batter. Mix very well.
Grease doughnuts or wada moulds and place spoonfuls of this mixture into each mould and steam for about 6 to 7 minutes.
Remove from heat, cool for about a minute, remove each mould.
Heat oil, add mustard seeds to it, when mustard seeds begin to splutter add sprouted moong to it and saute for a few seconds.add salt,lemon juice and coriander leaves.
Fill each wada with sprouted moong.Serve with salad and dip of choice.
Note for variation -you can stuff wada with fully cooked sprouted moong or with,black chana instead of sauted sprouts.
