Oats Idli – How to Prepare Instant Oats Idli Recipe
Oats idli Recipe -Indian cuisine is packed with flavor and the liberal use of fresh vegetables, legumes, yogurt, rice and other grains make it inherently healthy as well. Spices form the backbone of Indian cooking, and although the list of spices and techniques used to prepare some recipes can be intimidating, they provide tantalizing layers of flavors in a matter of minutes.
Whether you’re preparing a quick curry for an easy weeknight meal or a medley of dishes for an Indian-themed dinner party, you’ll find these recipes to be healthy, flavorful and delicious.
Oats Idli – Oats being such a versatile cereal, its no wonder that we at home have it for breakfast almost daily. Though the kids are quite happy to have a sweetened porridge for their breakfast both Hubby and I are not that quite comfortable with it as both of us prefer spicy food. This idli finds its way almost at least thrice a week in our menu and all at home are quite happy to serve it for breakfast or for dinner.
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
- Quick cooking Oats – 1/2 cup
- Semolina / Rava / Cream of wheat – 1/4 cup
- Curd / yogurt – 1/4 cup
- Water – 1/4 cup
- Salt – to taste
- Fruit salt / baking soda – 1/4 tsp
- Mustard seeds – 1/4 tsp
- Urad dal – 1/4 tsp
- channa dal – 1/4 tsp
- Asafetida – 2 pinch
- Green chillies – 1 tsp
- Grated carrot – 3 tbsp
- Coriander leaves – 2 tbsp
- Oil – 1 tsp
- Heat a pan and dry roast the quick cooking oats for 2-3 mins over medium flame till you get a good aroma. Take off fire and let it cool down. Powder in a mixer jar and keep aside.
- Heat the same pan with oil. Add mustard seeds, when they splutter, add urad dal, channa dal, asafetida and roast till they become golden color. Now add the grated carrots, green chillies and finely chopped coriander leaves. Saute for 1/2 a minute. Add the rava and roast till all are combined well for 1 more minute. Take off fire. Add the powdered oats, salt and mix well.
- To this mixture add whisked curd and mix well. Let it be for 2 minutes. Meanwhile grease an idli mould with oil and keep it ready. Now add baking baking soda and enough water and mix well to a dropping consistency.
- Fill the idli moulds with the batter. Steam for 10-15 minutes or till a skewer inserted comes out clean. Take off fire and let it cool for a minute. Run a blunt knife around the edges to take the idlis off the mould. It will come off easily.
- Serve hot with either coconut chutney or tomato chutney and you can try this with tomato sauce.