oats idli

oats idli recipe with step by step photos. these are healthy, tasty and instant oats idli made with oats, curd, semolina, herbs and spices. no fermentation is required to make this quick idli recipe.

oats idli recipe

sharing one more oats recipe. a quick and instant recipe of idli made with oats. this recipe is similar to the way we make rava idli. apart from oats, i have also used rava or cream of wheat in the batter.

on occasions, i do add few veggies in the batter and at times i make the idlis without any veggies. the pictures are taken on two different occasions when i made these idlis.

the recipe of these instant oats idli gets done quickly. when the idlis are steaming, you can prepare the chutney. and lo you have a healthy breakfast at your table. these oats idli also make for a good tiffin box snack.

if you like oats, then you can check these oats recipes already posted on blog like oats dosa, oats upma.

serve oats idli hot or warm with coconut chutney or idli podi or sambar.

how to make oats idli

1. take 1 cup quick cooking oats or rolled oats in a grinder or blender jar.

oats for oats idli recipe

2. grind or blend the oats to a fine flour. keep aside.

grind oats for oats idli recipe

3. peel and grate 1 small to medium carrot.

carrot for oats idli recipe

4. some of the ingredients that will be added to the idlis. in clockwise order – cumin seeds, mustard seeds, chana dal, crushed black pepper, chopped coriander leaves, finely chopped curry leaves, chopped ginger and green chilies.

spices for oats idli recipe

making tempering for oats idli batter

5. heat ½ to 1 tbsp oil in a pan. on a low flame, add the ½ tsp cumin seeds, ½ tsp mustard seeds, 1 tsp chana dal. add ½ tsp urad dal if using.

chana dal for oats idli recipe

6. stir.

making oats idli recipe

7. saute till the mustard seeds crackle and both the chana dal & urad dal become golden.

chana dal for oats idli recipe

8. now add the 1 tsp chopped green chilies, 1 tsp chopped ginger, 1 tsp finely chopped curry leaves, 8 to 10 cashews (chopped), ½ tsp crushed black pepper and a pinch of asafoetida/hing.

ginger for oats idli recipe

9. saute for a minute.

making oats idli recipe

making oats idli batter

10. add ½ cup of rava (sooji or cream of wheat).

sooji for oats idli recipe

11. on a low flame, stir and saute for 2 minutes.

saute sooji for oats idli recipe

12. then add the oats flour.

oats flour for oats idli recipe

13. stir very well and keep on stirring often while roasting the flour on a low flame.

roasting oats flour for idli recipe

14. roast for 4 to 5 minutes.

roasting oats flour for idli recipe

15. take this mixture in a bowl and let it cool down completely.

oats idli mixture

16. then add the grated carrots and 3 tsp chopped coriander leaves. you can also add steamed peas or finely chopped french beans. you can skip the veggies too.

veggies for oats idli recipe

17. add ½ cup curd. you can add either fresh or sour curd.

curd for oats idli recipe

18. add 1 cup of water.

water for oats idli recipe

19. stir the idli batter very well.

idli batter for oats idli recipe

20. the batter should have a medium consistency and be neither too thick nor thin. cover and allow the batter to sit for 5 to 6 minutes.

idli batter for oats idli recipe

21. meanwhile, grease the idli moulds with some oil or ghee (clarified butter). also, heat water in the idli steamer or in an electric cooker or pressure cooker.

greasing idli moulds with oil

22. the batter after the resting time.

oats idli batter

23. now add salt as per taste and stir very well.

salt for oats idli batter

24. now add 1 tsp fruit salt (eno) or ½ tsp baking soda. for a less soapy alkaline aroma, you can add ½ tsp fruit salt or ¼ tsp baking soda. the texture in this case is less fluffy and soft.

eno for oats idli recipe

25. as soon as you add the fruit salt, quickly begin to stir the whole batter.

making oats idli recipe

26. be quick and stir very well so that the eno is mixed evenly in the oats idli batter.

making oats idli recipe

steaming oats idli

27. pour the oats idli batter in the greased idli moulds. try to use all the batter in one steaming lot. if you keep the batter for the second round of steaming, the oats idlis won’t become that soft.

oats idli, oats idli recipe

28. place the moulds in the steamer/electric cooker/pressure cooker. cover and steam the oats idlis till they are done. about 10 to 12 minutes. a toothpick inserted in the idlis should come out clean. allow the steamed idlis to stand for some minutes. then remove them with a spoon dipped in hot water.

oats idli recipe, oats idli

29. serve these light healthy oats idli with coconut chutney or idli sambar.

quick oats idli recipe

more breakfast recipes

Oats Idli

4.53 from 17 votes
Author:Dassana Amit
Prep Time:45 mins
Cook Time:10 mins
Total Time:55 mins
Course:breakfasts
Cuisine:south indian
Servings (change the number to scale):15 to 16 idlis
these are healthy, tasty and instant oats idli made with oats, curd, semolina, herbs and spices.
(1 CUP = 250 ML)

INGREDIENTS

main ingredients for oats idli

  • 1 cup oats, quick cooking oats or rolled oats
  • ½ cup fine rava (sooji or cream of wheat)
  • ½ cup fresh or sour curd (yogurt)
  • 1 cup water or add as required
  • 1 teaspoon eno or ½ teaspoon baking soda
  • 1 small to medium carrot grated Or 1/3 to ½ cup grated carrot - optional
  • 3 teaspoon chopped coriander leaves

    (cilantro leaves)

  • salt as required

for tempering oats idli

  • ½ tablespoon oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon urad dal (optional)
  • 1 teaspoon chana dal (bengal gram)
  • 1 pinch asafoetida (hing)
  • ½ teaspoon crushed black pepper
  • 1 or 2 green chilies, chopped or 1 teaspoon chopped green chilies
  • 1 teaspoon finely chopped curry leaves
  • 1 teaspoon chopped ginger or ½ inch ginger chopped
  • 8 to 10 cashews - chopped
  • 1 or 2 tablespoon grated coconut (optional)

INSTRUCTIONS

preparation for oats idli

  • take 1 cup oats in a grinder or blender jar and grind or blend to a fine flour.
  • peel and grate 1 small to medium carrot.
  • finely chop the ginger, curry leaves, coriander leaves and green chilies.

making tempering for oats idli batter

  • heat 1/2 tbsp oil in a pan. on a low flame, add the mustard seeds, chana dal and urad dal. 
  • stir and saute till the mustard seeds crackle and both the urad dal and chana dal become golden.
  • now add the green chilies, ginger, curry leaves, cashews and a pinch of asafoetida. saute for a minute.

making oats idli batter

  • add 1/2 cup of sooji (rava or cream of wheat). stir and saute for 2 minutes.
  • then add the oats flour. stir very well and keep on stirring often while roasting the flour.
  • roast for 4 to 5 minutes. take this mixture in a bowl and let it cool down completely.
  • then add the grated carrots and chopped coriander leaves. you can also add steamed peas or finely chopped french beans or skip the veggies altogether.
  • add 1/2 cup curd. you can add either fresh or sour curd.
  • add 1 cup water. stir the idli batter very well. the batter should have a medium consistency. cover and allow the batter to sit for 5 to 6 minutes.
  • meanwhile, grease the idli moulds with some oil or ghee. also heat water in the idli steamer or in an electric cooker or pressure cooker.
  • now add salt as per taste and stir very well.
  • now add 1 tsp fruit salt (eno) or 1/2 tsp baking soda. for a less soapy alkaline aroma you can also add 1/2 tsp fruit salt or 1/4 tsp baking soda. the texture in this case is less fluffy and soft.
  • as soon as you add the fruit salt, quickly begin to stir the whole batter.
  • be quick and stir very well so that the eno is mixed evenly in the batter.

steaming oats idli

  • pour the oats idli batter in a the greased idli moulds. try to use all the batter in one steaming.
  • place the moulds in the steamer/electric cooker/pressure cooker. cover and steam the oats idlis for about 10 to 12 minutes. a toothpick inserted in the idlis should come out clean.
  • allow the steamed idlis to stand for some minutes. then remove them with a spoon dipped in hot water.
  • serve these light healthy and instant oats idli hot or warm with coconut chutney or sambar.

NOTES

vegan option for making oats idli
  1. you can use a vegan yogurt like cashew yogurt or almond yogurt. cashew yogurt will taste better.
  2. or just skip adding curd and add about ½ to 1 tsp of lemon juice to get a slight sour taste and also to help in the acid alkaline reaction.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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84 comments/reviews

  1. Why oats are always sticky,? my idlis came out sticky. Please help. I put one pinch baking soda instead of fruit salt

  2. I tried this recipie and its super awesome… the idly is soft and light.. thank you for sharing the recipie…5 stars

  3. Hi Dassana

    Thankyou for a lovely recipe. I prepared the idlis for breakfast this morning and they were delicious. I just love all South Indian food. Will next try your ragi idli recipe. Thanks again.

  4. Hi I tried this.. it turned out tasty but they didn’t come like yours.. they were not much firm and are like upma consistency. I have added 1cup finest sooji to 2 cups oats

    • whenever sooji is increased in any recipe, some care has to be taken. more sooji can make the food dense or hard or dry. so more liquids are needed in the recipe. so when doubling or tripling recipe with sooji, always add less sooji. thats the reason they were like upma consistency.

  5. Hiiii..
    I really want to thank you for this recipe..i tried it yesterday and it was super delicious..my hubby loved it so much..it was the best recipe i ever tried plus it was healthy too..5 stars