Add oats to a food processor. Process to a coarse powder. Set aside.

Heat oil or ghee in a large frying pan over medium heat.

Add mustard seeds, chana dal, curry leaves and asafetida. Sauté, stirring occasionally, for a few seconds or until the mustard seeds starts to pop.

Reduce heat to low.

Add oat flour and semolina. Stir fry for 4-5 minutes or until the mixture is toasted and starts to change color.

Remove from heat. Allow to cool completely.

Add yogurt, carrots and coriander (cilantro) leaves. Stir to combine. Season with salt.

Cover and rest for 20 minutes.

The batter may thicken, but you can add more water to achieve the desired consistency.

Stir in baking soda.

You will need a traditional idli steamer to make these idlis.

Brush the molds with a little oil.

Pour the batter into the molds, cover, and steam for about 15-18 minutes.

Serve with traditional side dishes like tomato chutney, coriander coconut chutney, and sambar (vegetable and lentil stew).