oats idli recipe with step by step photos – healthy, tasty and instant oats idli recipe. no fermentation is required to make this quick 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 instant 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 idlis 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 idlis 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, oats cheela and oats khichdi.

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

if you are looking for more idli recipes then do check rava idli, idli recipe with idli rava, cooked rice idli and soft idli recipe.

4.18 from 17 votes

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oats idli recipe

instant oats idli recipe - quick oats idli recipe without fermentation.

course breakfasts

cuisine south indian

prep time 45 minutes

cook time 10 minutes

total time 55 minutes

servings 15 to 16 idlis

author dassana

ingredients (1 cup = 250 ml)

main ingredients for oats idli

• 1 cup oats, quick cooking oats or rolled oats
• ½ cup fine sooji (rava or cream of wheat)
• ½ cup fresh or sour curd (dahi or 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 (dhania patta)
• salt as required

for tempering oats idli

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

how to make oats idli recipe

preparation for oats idli

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

tempering and making oats idli batter

1. 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.
2. now add the green chilies, ginger, curry leaves, cashews and a pinch of asafoetida. saute for a minute.

3. add 1/2 cup of sooji (rava or cream of wheat). stir and saute for 2 minutes.

4. then add the oats flour. stir very well and keep on stirring often while roasting the flour.
5. roast for 4 to 5 minutes. take this mixture in a bowl and let it cool down completely.
6. 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.
7. add 1/2 cup curd. you can add either fresh or sour curd.
8. 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.
9. 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.
10. now add salt as per taste and stir very well.
11. 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.
12. as soon as you add the fruit salt, quickly begin to stir the whole batter.
13. be quick and stir very well so that the eno is mixed evenly in the batter.

steaming oats idli

1. pour the oats idli batter in a the greased idli moulds. try to use all the batter in one steaming.
2. place the moulds in the steamer/electric cooker/pressure cooker. cover and steam the idlis for about 10 to 12 minutes. a toothpick inserted in the idlis should come out clean.
3. allow the steamed idlis to stand for some minutes. then remove them with a spoon dipped in hot water.

4. serve these light healthy and instant oats idli hot or warm with coconut chutney or sambar.

recipe 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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preparation for oats idli recipe

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

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

3. peel and grate 1 small to medium carrot.

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.

tempering and making 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.

6. stir.

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

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.

9. saute for a minute.

10. add ½ cup of sooji/rava/cream of wheat.

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

12. then add the oats flour.

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

14. roast for 4 to 5 minutes.

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

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.

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

18. add 1 cup water.

19. stir the idli batter very well.

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.

21. 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.

22. the batter after the resting time.

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

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.

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

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

steaming oats idli

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

28. place the moulds in the steamer/electric cooker/pressure cooker. cover and steam the 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.

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

dassana amit

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.