Oats Idli

Oats idli recipe – this is the instant version of making idli. These are simple, quick to make yet delicious and nutritious idlis.

As you all know, oats are healthy, full of nutrition, fiber and of course filling to the stomach. So I do include them in my diet. I usually prefer warm oatmeal (with apple, cinnamon and honey topping) as a breakfast rather than making Indian recipe using oats. Just because I don’t have that much time in busy mornings.

As said earlier, this is instant oats idli recipe. Hence no soaking, no fermentation required like regular idlis. So to get the soft and fluffy texture eno fruit salt in used similar to my instant rava dhokla recipe or rava idli.

In these oats idli, equal portion of powdered oats and semolina is used. Oats have tendency to become slimy as it gets cooked. So addition of rava help to avoid the sliminess.

Good amount of yogurt is added in the idli batter which gives slight sour taste. It is similar taste we get from the fermented batter idlis.

Check out other oats recipes
Oats upma  //  Oats khichdi  //  Oats chaat  //  Oats uttapam

Step By Step Photo Instructions:

1) Take powdered oats, sooji and salt in a large bowl.

2) Stir well so everything combined well.

3) Now add yogurt.

4) Again mix well. Keep it aside for 15 minutes.

5) Meantime, prepare for tempering. Take cumin seeds and black peppercorns in mortar and pestle.

6) Crush them together into coarse powder. You can use dry spice grinder or coffee grinder.

7) Heat the oil in a pan for tempering on medium heat. Once hot add mustard seeds. Let them pop.

8) Then add cumin seeds. Let them sizzle a bit.

9) Now add cashew nuts.

10) Stirring constantly, saute till they are light brown in color.

11) Now add chopped green chilies, ginger paste and curry leaves.

12) Saute for a minute.

13) Now add prepared cumin-pepper powder. Immediately stir and turn off the stove.

14) Add this tempering to the idli batter.

15) Mix with spatula till everything is incorporated well.

16) Now prepare the steamer for idli. Add a glass full or two of water in a steamer. let it come to a simmer on medium heat. Also grease the idli moulds using little oil.

17) Sooji may have soaked up moisture and batter may have become too thick. So add ½ cup to ¾ cups of water.

18) Mix well and make right idli batter consistency.

19) At the time of steaming, add eno fruit salt.

20) drizzle about 2 teaspoons of water on top. It starts to fizz up.

21) Immediately mix the batter.

22) Divide them into idli moulds.

23) Steam for about 12-15 minutes or till a toothpick inserted in idli comes out clean.

24) Remove the idli stand from steamer. Let it stand for few minutes. Then using spoon (dipped in hot water), remove the idli from the moulds.

Serve the warm oats idlis right away. Or you can keep in insulated container/casserole to keep it warm.

Serving suggestion: Serve oats idli with chutney (like coriander coconut chutney or coconut chutney or any other your choice of chutney) as a breakfast. To make it a light meal, also serve sambar on side.

Expert Tips:

• Add eno only to the portion of batter which you are going to steam right away. As this is big batch, I need to steam them in two batches. So I have divided the batter into two bowls and added eno to the first batch and steamed. When ready to steam the next batch, added eno at that time only.
• To make it more nutritious, add veggies (e.g. chopped carrots, beans, cabbage, broccoli or green peas) in the batter.
• Always steam the idlis on medium heat to get the soft idlis.
• To make jain idlis, skip ginger in the recipe.

Did you try this oats idli recipe? I’d love to hear about it! Leave a review in the comment section below.