Oats Idli is my go-to recipe when I want something quick, healthy, and satisfying. I discovered this recipe while trying to make traditional South Indian idlis more nutritious for my family. The oats add a lovely texture and boost the health factor, while the rava helps maintain that classic idli softness we all love. It’s really become a morning favorite in my house.
About the Recipe
This recipe puts a healthy spin on regular idlis. The combination of oats and rava creates a perfect balance of nutrition and taste. The added vegetables and spices make it flavorful, while the steaming process keeps it light and digestible. It’s great for busy mornings when you need something filling but don’t want to spend hours in the kitchen.
Why You’ll Love This Recipe
You’ll love how quick and fuss-free this recipe is. No overnight fermentation needed. The idlis turn out soft and fluffy every time. They’re perfect for weight watchers and health-conscious folks. Kids love them too, especially with the hidden vegetables. Plus, you can make extra and pack them for lunch – they stay fresh for hours.
Oats Idli
Cooking Tips
– Don’t skip roasting the oats and rava – it brings out their flavors
– Mix the batter gently to keep it light and airy
– Grease the idli plates well to prevent sticking
– Steam on medium heat for best results
– Let the idlis rest for 2 minutes before removing from the mold
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 30 minutes. Serve hot with coconut chutney or sambar. Store leftover idlis in an airtight container in the fridge for up to 24 hours. Reheat by steaming for 2-3 minutes.
Similar Recipes
- Ragi Idli
- Quinoa Idli
- Mixed Vegetable Idli
Nutrient Benefits
These idlis are packed with fiber from oats, protein from curd, and vitamins from fresh vegetables. They’re low in fat, cholesterol-free, and provide sustained energy. The combination of oats and rava makes them filling while keeping the calorie count reasonable.
Oats Idli
Ingredients
- 2 cups Oats
- 2 cups Rava (Sooji)
- 1 cup Curd
- 1 1/2 cups Buttermilk (or as required)
- Asafoetida (little)
- Coriander Leaves (handful, chopped)
- 1/2 tsp Cooking Soda
- 2 to 4 tbsp Carrot (grated)
- 2 to 3 tbsp Green Peas (shelled)
- Green Chilli Paste as per taste
- 3 tsp Mustard Seeds
- Salt as per taste
- Oil as required
Instructions
- Dry roast the oats in a pan over medium flame for 3 to 5 minutes.
- Remove, cool and grind to a coarse/smooth powder.
- Dry roast the rava until golden and remove.
- Cool and mix with the oats in a bowl.
- Heat little oil in a kadhai over medium flame.
- Fry the mustard seeds for 30 seconds.
- Add carrot, green peas, green chilli paste and saute for a minute or two.
- Add this to the oats mixture.
- Add salt, asafoetida, coriander leaves, cooking soda, curd and buttermilk.
- Mix well to a idli batter consistency.
- Cover and keep aside for a few minutes.
- Pour into greased idli plates and steam cook until done.
- Remove and serve hot with chutney or sambar.
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Frequently Asked Questions
Can I make this batter the night before?
Yes. The batter can be made ahead and stored in the fridge overnight. Just bring it to room temperature before cooking.
Are these idlis good for diabetics?
These idlis are better suited for diabetics than regular rice idlis because oats have a lower glycemic index. However, always check with your doctor about portion sizes.
Can I skip the cooking soda?
Yes, but your idlis might be slightly less fluffy. You can try using a bit more curd to help with the softness.
