Oats Idli or steamed oats cake, by adding oats idlis got a healthy makeover…
One of the popular South Indian veggie breakfasts is Idli. Traditionally, the idli batter is made by grinding soaked rice and urad dal which is then allowed to ferment overnight, the batter is then poured onto idli moulds and are steam cooked. It resembles to a soft and spongy round cake so it can be also called as steamed rice cakes.
Idli batter can be made with different ingredients like semolina or soji, rice flakes or aval etc. Making idlis are quite easy, only time consuming part is the fermentation of the batter which takes about 7 to 8 hours. But, if you add Eno (fruit salt) or baking soda to the batter it will instantly ferment the batter.
I love oats and I have oats for breakfast most of the days. So, making idlis using oats impressed me a lot. I found a really good recipe at Rak’s kitchen and so went ahead and made it. Oats are roasted and powdered, then it’s combined with semolina, mixed veggies, tempering, yogurt and water. Eno or baking soda was added to speed up the fermentation and to make the batter airy which will in turn make the idlis spongy.
Recipe for making traditional rice/urad dal idli, click here.
I served with Tomato-green pepper-cilantro chutney.
Instant Oats Idli- added turmeric powder to the batter
- Instant Oats- 1 cup
- Semolina or soji or rava, wheat or white- ½ cup
- Oil- 1 tbsp
- Mustard seeds- 1 tsp
- Chana dal- 1 tbsp
- Urad dal- ½ tbsp
- Curry leaves- 1 sprig
- Ginger, grated- 1 tbsp
- Green chilies, chopped- 1 or 2
- Cilantro, chopped- 2 handfuls
- Mixed veggies- 1 cup
- Turmeric powder- ¼ tsp (I didn't add)
- Yogurt or curd- ½ cup
- Water- ½ cup + 4 tbsp more
- Lemon juice- ½ tbsp
- Eno (fruit salt) or baking soda- ½ tsp
- Salt- ¾ to 1 tsp
- In a pan, roast the oats for 3 minutes over medium heat.
- Grind the roasted oats to a coarse powder. Keep aside.
- Place a non-stick pan over medium heat, add oil.
- Add mustard seeds, let it splutter.
- Add chana dal and urad dal, saute till they turn light golden in color.
- Add ginger, green chilies and curry leaves. Saute for a minute.
- Add mixed veggies, season with salt, saute for a few minutes.
- If adding turmeric powder, add that and combine well.
- Add semolina, saute till it gets roasted for 3 minutes.
- Add cilantro, saute for a few seconds.
- Remove the pan from the heat.
- In to a large bowl, add the powdered oats and the roasted veggie/semolina mixture, combine well.
- Add yogurt, water, lemon juice and enough salt.
- Combine well, the batter shouldn't be too watery nor too thick. It should have the idli batter constituency.
- Just before you start to make the idlis, add the eno or baking soda, beat well for 3 minutes.
- I added baking soda, that's why the idlis are not that porous. Adding eno will make idlis very porous.
- Grease the idli moulds with little oil.
- Pour the batter to each moulds, arrange the moulds and steam cook it for 15 minutes.
- Don't add too much water into the steamer, make sure the water level is much lower than the lower idli mould else the water will get into the idlis.
- Let the steamer cool down, open it and using a spoon gently slide the idlis on a plate.
- These idlis can be served with any kind of Chutneys or with Sambar.