Mix oats, wheat rava, yogurt or curd, salt to taste. Add water as needed and make idli batter.
In a pan heat oil, add mustard seeds, split black gram, split bengal gram. Once the mustard seeds stop splattering add ginger, green chili, asafoetida powder and sauté until raw smell is gone. Add this to the idli batter.
Keep this batter aside for 1/2 hour. Spoon the batter onto an idli stand.
Heat water in idli(idly) cooker, and place stand in.
Steam for 5-7 minutes.
Insert a clean matchstick (back end) or a skewer. The skewer should come out clean if the idli’s are done and serve.