Soak oats in water for 10 minutes and then squeeze and remove water.
Combine the idli batter,oats flour, salt and water in a deep bowl, mix well and keep aside for 30 minutes. This will soften oats.Now add eno and whisk.
Meanwhile grease the idli mould with oil and keep the plates and stands outside the steamer.
Heat water in an idli steamer and once it comes to a boil reduce flame and keep the idli steamer covered on low flame.The level of the water should be 1 inch below the lowest plate in the idli stand
Immediately put a little batter into each greased idli mould and steam in a steamer for 15 minutes.If you let the batter sit its gases will escape and idlis won’t be soft.
Post 15 minutes of steaming switch off the gas and open the steamer.
Now dip a knife in oil and put it inside idli. If the idlidoes not stick to the knife and comes out clean then it means the idlis are cooked.To check this dip oiled knife in idlicenter.If it comes out clean idli is done.
Demould the idli by scraping with a knife from all sides, cool slightly and serve immediately with sambhar and coconut chutney.