January 3, 2013

Instant Oats Idli

Here 's another oats-based healthy recipe hot-hot from my kitchen! Yeah, I made them for breakfast today and just couldn't wait to post the recipe - it was that good!!! Idlis were very soft, fluffy and tasty especially with spicy tomato chutney on the side.

If you have the roasted/powdered oats & rava mixture handy, making oats idli is just a 20-30 mins affair. Ideal for your busy mornings, this instant idli makes a healthy breakfast too! I have a couple of idli-lovers at my home and they absolutely loved this instant yet heart-healthy idli. Oats idli tasted great when hot.

Basic Info
Complexity - Medium
Prep time - 30 mins
Cook time - 10-15 mins
Serves - 16 medium sized idlis

Oats (old-fashioned quaker oats) - 1.5 cups
Sooji/Rava - 3/4 cup
Buttermilk - 1.5 cups
Grated carrot - 1 no (optional)
Salt - to taste
Baking soda - 1/2 tsp
Hing - 2 generous pinches
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urid dal - 1/2 tsp
Channa dal - 1/2 tsp
Cashews - 6-8 nos (broken, optional)
Green chillies - 1 no (chopped into very small pieces, optional)
Cilantro - a handful
Curry leaves - 1 sprig
Ghee - just enough to grease idli plates.

Dry roast oats until crisp & fragrant. Set it aside to cool. Dry roast sooji/rava until fragrant. Set it aside to cool.

Use a food processor / mixer and grind oats into a fine powder.

Mix powdered oats, sooji, buttermilk, grated carrot, salt, hing, finely chopped curry leaves & cilantro and give it a nice mix. Set it aside for atleast 20 mins.

Heat a tsp of oil in a pan and splutter mustard seeds. After that, fry urid dal, channa dal & cashews until golden brown. Stir in green chillies for a couple of mins (incase your are using). Mix this well with the oats/rava mixture. Adjust the batter consistency (thick yet pourable) by adding water (1/2 to 3/4 cup).

Grease idli plates with ghee and set aside.

Only at this stage, mix in baking soda to the batter. Fill the plates with ladleful of batter and steam  on medium until done (for about 10 mins or until a toothpick comes out clean). 

Let the plates cool for few mins and then remove hot & soft idlis out of the plates.

Serve hot with any of your favorite spicy chutney.

Linking this to the event "Mission Breakfast" @ Nivedhanams, Cookcookandcook, Thoushaltcook


  1. lip-smacking sasi. will try it definitely.

  2. wow love the color!!! so perfect and spongy idlis!!! Thanks for linking it to my event!! Looking for more yummy recipes!!
    Ongoing Event - Tried and Tasted - Raks Kitchen
    Ongoing Event - Know Your Dairy - Cheese
    Ongoing Event - Dish it out - Lentils & Garlic

  3. is there a way to avoid the Baking powder and get a better replacement? Its important for that fluff here, but I wd like to avoid it

  4. As far as I know, there is no replacement for baking soda. If you insist, you could skip it altogether, but idli might not fluff up as you would like it to! Check my post on rava idli where I haven't used baking soda. The idlis were flat, and tasted good only when hot. May be, you should try without soda and let me know!