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Oats Idli

Oats Idli is a healthy variation and alternative to rice idlis. Oats Idli does not need fermentation and hence a more quick and instant version of making Idli. Oats Idli tastes very close to rava idlis with the additonal tag of healthy. Oats Idli can be served with sambar, or any chutney and podi. Oats Idli making is explained in this post with step by step pictures and video.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings12 Idlis
AuthorSharmilee J

Ingredients

  • 1 cup oats rolled oats or quick cooking oats
  • 1/2 cup wheat rava You can use white rava also
  • 1/2 cup curd
  • 1/2 + 1/4 cup water
  • 1/4 cup carrot grated
  • 1/4 teaspoon baking soda

To temper

  • 2 teaspoon oil + to grease
  • 1 teaspoon mustard seeds
  • 1 no green chilli finely chopped
  • 1/2 teaspoon ginger
  • a pinch hing
  • 2 teaspoon curry leaves finely chopped

Instructions

  • To a dry mixer jar : add 1 cup rolled oats.
  • Grind it few times to get a slightly coarse oat flour. Set aside.
  • To a pan : heat 2 teaspoon oil then add 1 teaspoon mustard seeds let it crackle. Then add 1 no green chilli, 1/4 teaspoon ginger, 1 teaspoon curry leaves all finely chopped and hing. Saute for few seconds.
  • Add 1/4 cup carrot finely grated. Saute for a minute.
  • Add prepared oat flour.
  • Add 1/2 cup wheat rava.
  • Mix it well. Saute for 2 mins and switch off.
  • Cool down then transfer to a bowl - add 1/2 cup thick curd, 1/2 cup water and salt as required. Mix it well.
  • Keep covered for 5 mins.
  • Open and mix - it must have become thick now add 1/4 cup water.
  • Add 1/4 teaspoon cooking soda. Be quick after cooking soda is added.
  • Mix gently do not overmix.
  • Grease idli plates with oil.
  • Then immediately add batter to each hole in the idli plate. Repeat to finish for the other plate too.
  • Add 2 cups of water to idli steamer. Heat water, let it start to boil.
  • Place the idli plates inside.
  • Cook covered for 10-12 mins or until the idlis are done. Remove then set aside for 2 mins atleast before removing.
  • Dip a ladle in water. Gently remove the idlis. Dip the laddle in water as and when it sticks.
  • Oats Idli is ready to serve. I got around 12 idlis.
  • Serve Oats Idli hot with your favorite chutney or idli podi.

Video

Notes

  • The batter will be slightly thick in consistency it will resemble normal idly batter, a little sticky.
  • If you skip the baking soda you will not get the porous texture as in the pics.
  • Any other veggie like cabbage can also can be added.
  • If so saute the cabbage like we do for carrots then add it.
  • I’ve modified the quanity of curd after few trials, so you can enjoy ur tasty and guilt free idlis.
Nutrition Facts
Oats Idli
Amount Per Serving (50 g)
Calories 58 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.4g3%
Trans Fat 0.003g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 31mg1%
Potassium 94mg3%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 518IU10%
Vitamin C 33mg40%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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