oats idli recipe with step by step pictures – a tasty, easy to make, healthy breakfast recipe made with quick cooking oats.
idli is a staple South Indian breakfast dish made with rice and urad dal. Rice and urad dal has to soaked, ground and fermented to make idli. You can check this post for how to make soft idli. But the recipe here is an instant oats idli which means there is no grinding, no fermentation. Make soft idli instantly.
Here, I have made idli with quaker oats, but this recipe of oats idli can also be made with other oats variety like saffola oats, or any other.
All of us like soft, fluffy idli. To get this soft idli the batter should be perfect. There are few things to be noted while making oats idli batter. First, use the amount of water and yogurt mentioned in the recipe of oats idli. Second, add eno fruit salt just before making idli. This is one important step. When the water starts boiling in the steamer, add eno fruit salt or baking soda, just give a quick mix. Don’t over mix after adding fruit salt. Over mixing will cause the bubbles to escape and the idli inturn will become hard. As soon as you add eno fruit salt, immediately pour the idli into a greased tray and steam cook it.
I usually have idli dosa batter readily available as it is often made for breakfast. I always make idli dosa batter on sundays, and store it in refrigerator, so that it is easy to prepare breakfast on working days. I don’t have to run and think what to make. Just prepare one sambar or chutney and that’s it. Breakfast in 20 minutes.
I have added grated carrots while making oats idli, you can add any vegetable of your choice like carrot, green peas and may others. You can also make idli without any vegetables.
oats idli recipe
- oats – 1 cup
- rava or sooji – 1/2 cup
- curd or yogurt – 1/2 cup
- water – 3/4 cup + 1 tablespoon
- eno fruit salt – 1 teaspoon or baking soda – 1/2 teaspoon
- lemon juice – 1 teaspoon
- carrot – 2 tablespoons, grated
- salt – to taste
- oil – 1 teaspoon
- mustard seeds – 1/2 teaspoon
- urad dal – 1 teaspoon
- cashew nuts – 5 – 6
- curry leaves – few
- green chili – 1, finely chopped
- ginger – 1 teaspoon, grated
- hing or asafoetida powder – a pinch
how to make oats idli with step by step photos
1. Add oats to a frying pan and dry roast it in medium flame until it starts leaving a nice aroma. Transfer it to another plate and keep it aside. Once cool, grind it to a coarse powder. Keep aside.
2. Heat oil in a pan. When the oil is hot enough, splutter mustard seeds. Add urad dal, and saute till it becomes golden.
3. Add curry leaves, chopped green chili, ginger, and saute well. Add sooji or semolina and saute well on medium flame for a few minutes. If you are using roasted rava, then just heat it.
4. Transfer the roasted ingredients to a bowl. Add oats powder, salt to it. Mix well.
5. Add whisked yogurt or curd, water, mix well and keep it aside for 10 minutes. Add grated carrots and saute well.
6. Add water to a pressure cooker or steamer and bring it to a boil. Meanwhile, grease an idli plate.
7. Add a teaspoon of lemon juice. Add eno fruit salt or baking salt on top of it. You will find that baking soda starts bubbling. Mix it gently. You will find that the entire mixture becomes fluffy like idli batter. Don’t overmix. We don’t want the bubbles to escape.
8. Pour the batter into the idli plate and steam cook for 10 – 15 minutes in medium flame.
9. Take it out, and allow it to cool. Using a spoon or a knife remove the idli to a serving plate.
10. Serve oats idli with coriander chutney or coconut chutney.
oats idli recipe below
- 1 cup oats
- ½ cup sooji or rava or semolina
- ½ cup curd or yogurt
- ¾ cup of water
- 1 teaspoon eno fruit salt or ½ teaspoon baking soda
- 1 teaspoon lemon juice
- 2 tablespoons carrot, grated
- coriander leaves few
- salt to taste
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- 1 teaspoon urad dal
- 5 to 6 cashew nuts
- few curry leaves
- 1 green chili, finely chopped
- 1 teaspoon ginger, grated
- a pinch of asafoetida powder or hing
- Dry roast oats in medium flame. Allow it to cool. Grind it to a coarse powder.
- Heat oil in a pan. Splutter mustard seeds.
- Add urad dal and saute till dal turns golden.
- Add curry leaves, grated ginger, green chili, hing and saute well.
- Add semolina or sooji and saute well for a few minutes.
- Transfer it to a bowl. Allow it to cool.
- Add oats powder to the mixture. Mix well.
- Add curd or yogurt, salt, water, mix well. Add chopped coriander leaves, mix well.
- Leave it aside covered for 10 minutes.
- Bring water to a boil in a steamer.
- Grease an idli plate.
- When the water starts boiling, add lemon juice to the batter, followed by baking soda. Give it a quick stir.
- Immediately, pour the batter into greased plate and steam cook for 10 - 15 mintutes in medium flame or until a toothpick inserted comes out clean.
- Serve oats idli with coconut chutney or with coriander chutney