Oats idli is a simple breakfast recipe. The Health benefits of oats are numerous, making them an ideal ingredient in a nutritious breakfast recipe.
Warm oats idlis with green coriander chutney or fresh coconut chutney and sambar can be served for breakfast or as a light evening dinner.
Prepration time: 35 minutes
Cook Time: 15 Minutes
Serves : 4 Serveings (18 idlis)
• 1 Cup Oats (instant Oats/ Rolled Oats)
• 1/2 Cup Rava (Sooji)
• 1/2 Cup Curd (Pain Yoghurt)
• 2 Green Chilies (Chopped)
• 1 Carrot (grated)
• Salt as per taste
• 1 Cup Water (as per your need)
• one and a half Eno Salt or (3/4 teaspoon Baking Soda)
For the seasoning
• 1 teaspoon Oil
• 1 teaspoon Channa Dal (if you want to use it)
• 1 teaspoon Urad Dal (if you want to use it)
• 1 teaspoon Mustard Seeds
• 7 Curry Leaves(Chopped)
• 1/2 Cummin Seeds
Steps Or Directions:
- To begin, place 1 cup of oats in a Kadai and roast for 4-5 minutes over medium heat.
- After the oats have been roasted, turn off the heat and transfer the roasted oats to a plate to cool for 4-5 minutes. Fill the small jar of a mixer grinder halfway with oats.
- Now Grind the Oats into a slightly coarse powder.
- Heat 1 tablespoon oil in the same Kadai/pan over medium heat. 1 tsp chana dal, 1/2 tsp urad dal, 1/2 tsp mustard seeds, 7-8 chopped curry leaves, and 1/2 tsp cumin seeds
- Saute the channa daal until it turns light brown, then add 1/2 cup Sooji.
- Mix thoroughly until it turns a light brown color.
- Cook for 1 minute after adding the oats Coarse Powder.
Now add the mixture to a Large Bowl and add the 1/2 cup curd, chopped green chilies and chopped coriander(green daniya), Grated Carrot, and 1/3 cup salt as per taste and mix well.
- Set aside for 5 to 7 minutes after mixing. Meanwhile, prepare the steamer and grease the plates.
- Add 1 tsp Eno or ½ tsp baking soda. You can also reduce or cut 1 to 2 pinches of soda. Mix well. You will notice bubbles forming in the mixture.
- Pour the batter into the greased plates. Place the idli stand inside once the water begins to boil rapidly. On a high flame, cover, and steam for 11 to 12 minutes. The color of the idli is determined by the type of oats used. I used rolled oats, which resulted in a yellowish color.
- Allow them to cool down a bit. Remove the idli with a greased spoon or knife.
- Serve oats idli hot with chutney or sambar