Oats Idli Recipe | Instant Oats Idli Recipe

Oats Idli is a healthy variation and alternative to rice idlis. Oats Idli does not need fermentation and hence a more quick and instant version of making Idli. Oats Idli tastes very close to rava idlis with the additonal tag of healthy. Oats Idli can be served with sambar, or any chutney and podi. Oats Idli making is explained in this post with step by step pictures and video.

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Oats idli is a quick and healthy alternate to regular white idli. Oats Idli comes out soft and fluffy with the addition of the right measure of ingredients.

About Oats Idli

Oats Idli has become a routine menu these days. I have tried Oats Idli few times and finally came up with this ratio which works perfectly. I have used wheat rava instead of white rava which makes it all the more healthier.

Oats Idli is prepared using oats, semolina, yogurt(curd), herbs and spices etc. If you have tasted and liked rava idli then oats idli will sure become your favorite too.

I am fond of oats and love to try different varieties with it and one such successfull experiment is this Oats Idli. This Oats Idli is a great life saver when you have no time to soak and grind idli batter.

This Oats Idli recipe is very simple with basic available ingredients in your pantry. Also this recipe can be customized with the addition of other ingredients and veggies too.

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Oats Idli Ingredients

  • Oats: You can use either rolled oats or quick cooking oats. But make sure to first pulse it to make it slightly coarse.
  • Semolina : You can use white rava or wheat rava. I have used wheat rava for a more healthier option. If using broken wheat pulse it to make it fine then add it.
  • Curd : Use thick curd for soft, fluffy idli.
  • Spices & Herbs : A basic tadka is prepared using mustard, curry leaves, ginger, green chillies and hing.
  • Veggies: I have used grated carrots.You can add chopped cabbage, onion and coriander leaves too.
  • Leavening agent: Baking soda or eno fruit salt is added to get soft idlis.
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Oats Idli

Oats Idli is a healthy variation and alternative to rice idlis. Oats Idli does not need fermentation and hence a more quick and instant version of making Idli. Oats Idli tastes very close to rava idlis with the additonal tag of healthy. Oats Idli can be served with sambar, or any chutney and podi. Oats Idli making is explained in this post with step by step pictures and video.

Ingredients

  • 1 cup oats rolled oats or quick cooking oats
  • 1/2 cup wheat rava You can use white rava also
  • 1/2 cup curd
  • 1/2 + 1/4 cup water
  • 1/4 cup carrot grated
  • 1/4 tsp baking soda

To temper

  • 2 tsp oil + to grease
  • 1 tsp mustard seeds
  • 1 no green chilli finely chopped
  • 1/2 tsp ginger
  • a pinch hing
  • 2 tsp curly leaves finely chopped

Instructions

  • To a dry mixer jar : add 1 cup rolled oats.

  • Grind it few times to get a slightly coarse oat flour. Set aside.

  • To a pan : heat 2 tsp oil then add 1 tsp mustard seeds let it crackle. Then add 1 no green chilli, 1/4 tsp ginger, 1 tsp curry leaves, all finely chopped and hing. Saute for a few seconds.

  • Add 1/4 cup finely grated carrot. Saute for a minute.

  • Add prepared oat flour.

  • Add 1/2 cup wheat rava.

  • Mix it well. Saute for 2 mins and switch off.

  • Cool down then transfer to a bowl – add 1/2 cup thick curd, 1/2 cup water and salt as required.

  • Mix it well.

  • Keep covered for 5 mins.

  • Open and mix – it must have become thick now add 1/4 cup water.

  • Add 1/4 tsp cooking soda. Be quick after cooking soda is added.

  • Mix gently so not overmix.

  • Grease idli plates with oil.

  • Then immediately add batter to each hole in the idli plate. Repeat to finish for the other plate too.

  • Add 2 cups of water to idli steamer. Heat water, let it start to boil.

  • Place the idli plates inside.

  • Cook covered for 10-12 mins or until the idlis are done. Remove then set aside for 2 mins atleast before removing.

  • Dip a ladle in water.

  • Gentle remove the idlis. Dip the laddle in water as and when it sticks.

  • Oats Idli is ready to serve. I got around 12 idlis.

  • Serve hot with your favorite chutney or idli podi.

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Notes

  • The batter will be slightly thick in consistency it will resemble normal idly batter, a little sticky.
  • If you skip the baking soda you will not get the porous texture as in the pics.
  • Any other veggie like cabbage can also can be added.
  • If so saute the cabbage like we do for carrots then add it.
  • I’ve modified the quanity of curd after a few trials, so you can enjoy ur tasty and guilt free idlis.
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Oats Idli Recipe Step by Step

Prepare Oat Flour

  1. To a dry mixer jar : add 1 cup rolled oats.
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2.Grind it few times to get a slightly coarse flour. Oat flour ready, Set aside.

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Make tempering

3.To a pan : Heat 2 tsp oil then add 1 tsp mustard seeds let it crackle. Then add 1 no green chilli, 1/4 tsp ginger, 1 tsp curry leaves, all finely chopped and a pinch of hing. Saute for a few seconds.

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4.Add 1/4 cup finely grated carrot. Saute for a minute.

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5.Add prepared oat flour.

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6.Add 1/2 cup wheat rava.

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7.Mix it well. Saute for 2 mins and switch off.

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Preparing Oats Idli Batter

8.Cool down then transfer to a bowl – add 1/2 cup thick curd, 1/2 cup water and salt as required.

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9.Mix it well.

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10.Keep covered for 5 mins.

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11.Open and mix – it must have become thick now add 1/4 cup water.

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12.Add 1/4 tsp cooking soda. Be quick after cooking soda is added.

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13.Mix gently, do not overmix.

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Add batter

14.Grease idli plates with oil.

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15.Then immediately add batter to each hole in the idli plate. Repeat to finish for the other plate too.

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Prepare Idli Steamer

16.Add 2 cups of water to idli steamer. Heat water, let it start to boil.

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Steam Oats Idli

17.Place the idli plates inside.

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18.Cook covered for 10-12 mins or until the idlis are done. Remove then set aside for 2 mins atleast before removing.

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19.Dip a ladle in water.

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20.Gently remove the idlis. Dip the laddle in water as and when it sticks.

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21.Oats Idli is ready to serve. I got around 12 idlis.

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Serve hot with your favorite chutney or idli podi.

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Expert Tips

  • The batter will be slightly thick in consistency it will resemble normal idli batter, a little sticky.
  • If you skip baking soda you will not get the porous texture and the idlis may turn out slightly hard.
  • After baking soda is added do not rest the batter for more time. If the resting time is more then your idlis will be flat and not fluffy.
  • Adjust water according to the consistency of the batter, the batter should be slightly thick just like idli batter so adjust accordingly.
  • If the oat flour is more powdery then the idlis will have a more chewy taste and texture.

Variations

  • Any other veggies like cabbage, onion can also can be added. Make sure to finely chop and add it. If so saute onion, cabbage then add it.
  • You can alternatively add white semolina instead of wheat semolina.
  • I have used rolled oats, but you can replace it with regular quick cooking oats too.
  • You can even add finely chopped coriander leaves in the batter for flavor.
  • Instead of baking soda you can add 1/4 tsp eno fruit salt.
  • Instead of 1/2 cup curd, you can use 3/4 cup slightly thin buttermilk too.

Storing and Serving Suggestion

Oats Idli keeps well for a day in room temperature. You can store it in fridge for next day, and while serving sprinkle few drops of water steam for 2 mins and then serve.

This Oats Idli can be served with chutney or sambar and is ideal to pack it uo for lunchbox too.

FAQs

1.What is Oats Idli?

Oats Idli is a quick instant version of idli prepared using using oats, semoline, yogurt(curd), herbs and spices etc.

2.What kind of oats should I use?

You can use either rolled oats or quick cooking oats. But make sure to first pulse it to make it slightly coarse to make oats flour then use it.

3.Can I use readymade oat flour?

Yes you can use readymade oat flour if it has no other addictives added to it.

4.What is the substitute for curd?

You can use slightly thin buttermilk. Else you can use cashew or almond butter. If not add 1 tsp lemon juice instead of curd.

5.What variety of semolina to use?

You can use wheat semolina or white semolina as per your preference. But make sure the semolina variety you use is fine.

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