Looking for something easy, healthy, and delicious to make for breakfast? Then these Oats Idli are perfect for you.
About This Recipe
Idli is one of the most popular breakfast recipes, that belongs to South India. Traditionally prepared with rice and lentils, Idli is served with Sambar and Coconut Chutney. But here, we are giving it a healthy twist and making it with oats.
Oats are powdered and then mixed along with semolina and yogurt, to make these soft idlis. This oats semolina Idli is also flavored with a delicious tempering that along with taste, adds a crunch too.
The bite in the Idli comes from cashews and curry leaves, that just tastes delicious when you take a bite of this delectable idli dipped in a flavourful vegetable sambar or any South Indian chutney of your choice.
The best part, this is an Instant Idli recipe. It doesn’t need fermentation like the traditional Idli recipe. Just prepare the batter, pour in the Idli mold, and steam it to perfection and your Idlis are ready.
You can also add finely chopped veggies such as carrots, beans, onion, tomatoes, etc in the Oats Idli batter to make it more filling and wholesome.
This Oats Suji Idli is,
- Soft & Fluffy
- Perfect for weekday breakfast
Oats – This is the star ingredient of this Idli recipe. Opt for instant oats and powder them in your mixer grinder before mixing it with other ingredients.
You can even use rolled oats for this recipe.
Semolina – Along with powdered oats, semolina is also added that enhances the texture of Oats Idli.
Curd – Addition of yogurt makes these Idlis light and soft, that is very important when you are making for instant Idlis.
For Tempering – This Idli is flavoured with a South Indian tempering that includes mustard seeds, urad dal, cashew nuts and curry leaves.
Fried Cashew Nuts adds a nice bite in the Idlis, whereas Curry Leaves gives it that authentic South Indian flavour.
Fruit Salt or Eno – When added to the batter, this will fizz a bit. Fruit Salt or Eno when added in the Instant Idli recipe, gives you soft and spongy Idlis and also aerates your oats rava idli.
Water and Salt – Add required water to get the perfect consistency required for Idlis. Also add salt to taste at the end and give it a mix.
Step By Step Recipe
Dry roast oats till slightly browned and powder it.
Dry roast semolina and keep it aside. Let both of them cool.
Mix powdered oats and semolina with yogurt, salt, and enough water to make a medium consistency batter.
For tempering, heat oil in a pan.
When oil becomes hot, add mustard seeds and urad dal.
Let the mustard splutter and urad dal turn brown. Add cashew nuts and fry until light brown.
Add curry leaves.
Pour the tempering over the batter and mix well.
Keep the batter aside for 5-10 mins. If the batter has absorbed water, then adjust the consistency by adding more water.
Add fruit salt and mix lightly with spoon.
Heat the idli steamer. Grease idli moulds with oil. Pour the batter in moulds till ¾ only as idlis will rise after steaming.
Steam for 10-15 mins till toothpick inserted comes out clean. Serve with coconut or tomato chutney.
Frequently Asked Questions
Yes, if you do not want to add Semolina in this recipe, you can completely avoid adding it. Follow the exact same recipe, just avoid adding semolina in this recipe and make it just with powdered oats.
You can use 1 teaspoon baking soda + ½ teaspoon lemon juice per teaspoon of ENO. This substitute will give you a soft and spongy Idli.
Serve Oats Idli along with Vegetable Sambar or any other Sambar of your choice.
You can also serve a South Indian Chutney on the side with Oats Semolina Idli such as White Coconut Chutney, Onion Tomato Chutney, Red Chilli Coconut Chutney, Coconut Cilantro Chutney, Andhra Style Peanut Chutney, or any other chutney of your choice.
I also like to serve some of my favorite Podi along with Idlis such as Idli Podi, Karivepaku Idli, and Andhra Style Peanut Chutney Powder. Do not forget to pour some ghee on these Podi recipes while serving.
Oats Idli Recipe
- 1 cup Instant Oats
- ½ cup Semolina
- ½ cup Yogurt
- Salt (to taste)
- ½ teaspoon Mustard Seeds
- ½ teaspoon Urad Dal
- 10-15 Cashew Nuts (broken)
- 4-6 Curry Leaves
- 2 teaspoon Oil
- ¾ teaspoon Fruit Salt or Eno
- Water (as required)
- Dry roast oats till slightly browned and powder it.
- Dry roast semolina and keep it aside.
- Let both of them cool.
- Mix powdered oats and semolina with yogurt, salt and enough water to make a medium consistency batter.
- For tempering, heat oil in a pan.
- When oil becomes hot, add mustard seeds and urad dal.
- Let the mustard splutter and urad dal turn brown.
- Add cashew nuts and fry until light brown.
- Add curry leaves.
- Pour the tempering over the batter and mix well.
- Keep it aside for 5-10 mins.
- If the batter has absorbed water, then adjust the consistency by adding more water.
- Heat the idli steamer.
- Grease idli molds with oil.
- Add fruit salt in the batter and mix lightly with spoon.
- Pour the batter in molds till ¾ only as idlis will rise after steaming.
- Steam for 10-15 mins till toothpick inserted comes out clean.
- Serve with coconut or tomato chutney.