Oats idli Recipe

The oats idli recipe is made from oatmeal, spices for tempering, herbs, and vegetables. You can make these easy, nutritious soft, and fluffy instant oatmeal idlis in just a few minutes.

Serve them with a meal, breakfast, or snack. You can also serve them as lunch with a tasty Tiffin sambar, chutney, or the sagu. Our family loves our soft and fluffy soft Idli and considers it the most popular breakfast daily. Rava Idli and this Oats Idli make a great standby whenever I cannot find the dosa batter for idlis in stock, but I prefer eating Idli instead.

Oats Chilla

The oats idlis taste great for a great Chutney or Tiffin Sambar. It’s that simple! There are no compromises on the sides. So you’ll love them as much as traditional Rava Idlis.

I’ve been making oatmeal Idli for several years, and I have tried a variety of recipes. The recipe you have shared has given me excellent outcomes consistently.

Are you new to the game and need clarification on what they are?

About oatmeal idli

Oats idli is a steamed cake made from a quick batter made up of oatmeal, spice, herbs, vegetables, and yogurt as an ingredient that helps in leavingning. Idlis are traditionally prepared using the ground lentil and fermented batter. They are an easy way of making cakes steamed. In this case, you mix all of the ingredients and then let them dry with the help of a leavening agent like Eno and baking soda. The result is similar results to what the fermented batter.

The batter then gets steamed inside Idli molds. What a simple process. Isn’t that? These are as adored as we do these MTR design Rava Idlis that I have previously shared with you.

I cook oatmeal idli using semolina, whole wheat, and either rava, daliya, or ravia. Bombay semolina or rava is a processed food, and it is recommended to consume it in moderate amounts. If you’re trying to avoid refined food, using whole wheat rava rather than semolina is recommended.

At the close of this article, there is a photo of oats-based Idli that is made using whole wheat.

Oats Chilla

How do you make oatmeal Idli?

Preparation

Incorporate 1 cup of oats into the blender.
Create a fine powder. A coarse powder helps to prevent stickiness from the oatmeal and the Idli.
1. Add 1 1/2 tablespoons oil into a hot pan. Don’t reduce the oil. If you are using cashews, cook until golden before setting aside. After that, add 1/4 teaspoon of mustard seeds, half a teaspoon of cumin seeds, and 1 teaspoon of urad dal. Sauté until the dal is too golden. Sprinkle some Hing.
Add 1 finely chopped green chili with 1 teaspoon of chopped ginger (optional) and a few curry leaves. Cook for about a minute.
Then add half a cup of semolina, rava, or complete wheat rava/daliya.
Sauté on a medium flame until the rava is aromatic.
Mix in the powdered oats. Mix them and cook over at a simmer, with no flames, until the oats begin to be fragrant.
And then add salt. Mix it all and allow for a while to cool completely. This will be the instant oats Idli Mix. You could also make a bottle to use whenever you need it. It will last in the fridge for up or 10 days.

Oats Idli batter recipe

When the mix has been cool, add 1 cup of water and 1 cup of curd.
Mix thoroughly and set aside for 10 minutes. Sprinkle a couple of drops of oil on each of the idli plates. Make sure to grease them before storing them. You can also place cashews fried inside each mold.
In the next 10 minutes, after 10 mins, the batter becomes somewhat thick. If it’s too thick, add 1 to 2 tablespoons of additional water to make the consistency as thick as the Idli batters. The batter should be thick but not a consistency of a pour. Make sure to add water only when needed. There is also the option of omitting water based on the type of oats that you use.

Transfer the lemon juice, small pieces of carrot, peas (optional), and a handful of coriander leaves. Be careful not to use too many carrots, which impart a sweet taste.

Get the steamer set up by adding 1.5 or 2 cups of water, similar to the normal Idli. Once the water has become hot and is about to reach a boiling point, you can add 1 teaspoon of baking soda or one teaspoon salt of fruits – no. Reduce the amount to 1 to 2 pinches of soda. Mix thoroughly. It will be possible to observe bubbles appear in the mixture. The mix must be removed immediately to be steaming, or the Idli may become dense.

How to make oatmeal idli?

This recipe can make 8-9 Idlis. Add the batter to the plates that have been greased. Place the Idli stand in as soon as the water reaches boiling. Then cover it with a lid and let it steam for between 11 and 12 minutes on a hot flame. The shade of the Idli will depend on the type of oatmeal used. I was using rolled oatmeal which is why the color was yellowish.
Let them cool slightly. Put a knife or spoon into the water and remove the oatmeal idli.

Serve hot oatmeal idlis along with sambar or chutney. They are delicious and hot.

Oats Idli is made from whole wheat.

Pro Tips

Be sure to roast the semolina well in moderate heat until it is crunchy. It is not advisable to burn the semolina because this can affect the taste of the oats Idli.
Ensure not to decrease the amount of oil, as it will prevent the idlis from becoming sticky.
Beware of using yogurt that is slimy or sour. Idlis made with slimy yogurt are sticky, while sour yogurt gives a sour taste to the idlis.
If you cut down on the quantity of baking soda or add eno, the oatmeal idlis you make will become thick. The amounts in the recipe will not make Idlis with a lingering taste. Make sure you add enough lemon juice to make it leaven.

Ingredients (Us Cup = 240ml )

1 cup of oats (prefer to roll oats)
1/2 cup of rava (whole wheat semolina or sooji)
1/4 cup curd (dahi and yogurt)
1 cup of water
1 teaspoon of salt (adjust the amount to suit your needs)
1 teaspoon lemon juice
1/2 teaspoon soda-bicarbonate (or 1 teaspoon of fruit salt, Eno)
2 tablespoons grated carrot
2 to 4 tablespoons of water (optional), depending on the amount needed to achieve the consistency

Tempering or Tadka to make oats Idli

1 teaspoon mustard seeds
1/2 teaspoon cumin seeds (jeera)
1 teaspoon of urad dal (optional)
1/2 teaspoon channa dal (optional)
1 teaspoon ginger grated or chopped finely
4 cashews split optional
1 1/2 tablespoons oil or Ghee
1 pinch hing (asafoetida)
1 chopped green chili
6 curry leaves, finely chopped
2 tablespoons coriander leaves chopped

Cooking Steps & Instructions

Preparation

In a blender or grinder, produce a powder. Set aside.
In the meantime, heat oil or ghee in a skillet. If you use cashews (optional), fry them until golden. Take them out and put them aside. Add mustard, cumin, chana dal, and urad dal.
Fry till the lentils become gold. After that, add curry leaves, green chilies, hing, and ginger. Sauté for 30 seconds.
Pour the rava into a pan and cook until fragrant. Mix in the powdered oatmeal.
Fry until the mixture becomes aromatic. Add salt, and mix. The mixture should cool to room temperature.
making batter
When cool, add the into it curd and then water. Mix until you have a firm batter. Keep this batter in a refrigerator for between 5 and 8 minutes.
Steamer on with 2 cups of water or the amount you require. While at it, sprinkle several drops of oil onto the plates for Idli, and rub it into the plates. Serve fried cashews, if desired.
After about 10 minutes, it turns thin. At this point, you can add lemon juice as well as more water as needed to bring it back to the same consistency as the consistency of idli batter.
The batter has to be thick but not of a thick consistency. However, it must be smooth and not too lumpy.
Add lemon juice, carrots, and coriander leaves. Mix well.
Check that your water is hot. Sprinkle half a teaspoon of soda or one teaspoon of salt for fruit in the batter. Then mix gently. Be careful not to overmix.

How to make oats Idli from oats?

Make sure that the plates are filled with greased batter. The batter must be used immediately to steam. The delay will make the idlis thicker.
Once the water inside the steamer starts to boil fast, add the stand of oats to the cooker, and let it steam for around 11 minutes. Then turn off the heating.
The skewer inserted is clean or has a few crumbs if cooked correctly.
It is best to let them cool to a certain degree. Take them out with the aid of the spoon.
Serve hot oats served with tomato Chutney and Idli-sambar.