Wednesday, June 1, 2016

Oats Idlis, Instant Oats Idli Recipe

          Idlis with chutney or sambar is a favorite at home, no complaints from the husband and daughter and for me, I need not spend time standing, making rotis and dosas. Instant idlis get another big tick from me, no need to grind the batter and then wait for it to ferment. Instant Oats Idlis is another very easy recipe, I follow the same procedure like the Rava Idlis, except here, I use a mixture of oats and rava ( semolina ) for making the idlis. Though I can have oats every single day for breakfast, my family runs away from it, so I have to sneak it in only in the form of upmas, idlis and dosas. The idlis came out very good, nobody can tell that there is oats in it unless you tell them. Serve it with the chutney of your choice, we had it with carrot chutney and it was absolutely delicious..

Need To Have

  • Quick Cooking Oats - 1 cup
  • Rava/Semolina/Sooji - 1/2 cup
  • Curd/Yogurt - 1cup
  • Cashews - 1 tablespoon, broken
  • Chana Dal/Bengal Gram - 1 tablespoon
  • Urad Dal/Husked Black Gram - 1/2 tablespoon
  • Mustard Seeds - 1/2 teaspoon
  • Asafoetida - 1/4 teaspoon
  • Green Chilly - 1, finely chopped
  • Grated Ginger - about 2 teaspoons
  • Curry Leaves - 15, roughly chopped
  • Chopped Coriander - 1/4 cup
  • Eno/Fruit Salt - 1/2 teaspoon
  • Salt - 1 teaspoon
  • Oil - 4 teaspoons
  • Ghee - 1 teaspoon


          Dry roast the oats for 5 to 7 minutes, cool, powder it coarsely and keep.

          Heat the oil and ghee, add the cashews, chana dal, urad dal and mustard seeds. When the mustard seeds start sputtering, add the asafoetida followed by the green chilly, ginger and curry leaves. Mix it for a minute, then add the rava/semolina and roast it for 5 to 7 minutes.

          Add the oats powder and mix for another minute and remove.

           Add the curd and 1/2 cup of water, mix and leave it for 4 to 5 minutes. In the meantime, heat the water in the steamer, grease the idli moulds and keep. Now add the chopped coriander and salt, another 1/2 cup water, mix and keep.

          Once the water in the steamer starts boiling, add the eno/fruit salt, mix it quickly, using a laddle, pour the batter in the idli moulds immediately. Steam it for 15 minutes, switch off, let it cool for a minute or two, then remove them carefully with a spoon dipped in water and serve them warm.

Other Instant Idlis on the blog:
Instant Rava Idlis
Cracked Wheat ( Godhumai Rava, Dalia ) And Spinach Idlis
Cucumber Idlis, Taushe Idli
Kuthiraivali Sorakkai Idli, Barnyard Millet Bottle Gourd ( Lauki ) Idlis
Yellow Pumpkin Idlis, Parangikkai Idlis

Don't keep the batter after adding the Eno, and once you add the curd to the oats-rava mixture, everything has to be done fast. If you keep it soaked for a longer time, then the idli texture will not be good.
For the quantity given you'll get 16 idlis, depending on the size of the idli moulds.
If you can't find Eno, you can add 1/4 teaspoon baking soda instead.
If making large quantities, then prepare the oats-rava mixture, divide into portions, add the curd to one portion, steam, then repeat with the next batch, never mix more than what you can steam in one go.
Pin It