n 1. Heat a pan on medium heat, dry roast the oats for 2 - 3 mins till nice aroma comes from it. Keep it aside for cooling. nn b>2. Dry roast the wheat rava also for 2 - 3 mins. Do not burn the oats and rava while dry roasting. If you feel they are burning reduce the flame and dry roast.nn 3. Powder the oats coarsely. Clean the vegetables ( beans and carrots) and cut into very fine pieces. nn 4. In a bowl mix the oats powder, wheat rava, baking soda,  ground flaxseed, salt, chopped carrots and beans, grated ginger, curd and water. mix well. The consistancy should be equal to idli batter.nn 5. Now make the tempering, heat a small pan on medium heat, add the oil, when its hot, add the bengalgram/chanadal, blackgram/urad dal, mustard seeds, cumins seeds, curry leaves, hing, chopped green chillies. When the dals starts to change color turn off the stove and add chopped cilantro leaves.nn 6. Add this tempering to the oats mixture, mix vey well.nn 7. Pour the batter into idli plates, cook in a idli cooker or pressure cooker without whistle.nn 8. Intially cook  on medium high heat, when the steam starts to come reduce the heat to medium low and cook for 10 - 12 mins.nn 9. Serve hot with any chutney or sambhar.nn  n