Easy Instant Oats Idli - Steamed Savory Oats cake - Healthy Idli
Author: Thasneen
Recipe type: Breakfast
Cuisine: Indian
Serves: Makes 16
- Instant Oats- 2 cups
- Semolina or soji or rava- 1 cup
- Coconut Oil- 2 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 tbsp
- Mixed veggies- 1 cup
- Turmeric powder- ½ tsp
- Yogurt or curd- 1 cup
- Water- 1½ cups (enough for making thick batter)
- Lemon juice- 1 tbsp
- Cilantro, chopped- 2 tbsp
- Eno (fruit salt) or baking soda- 1 tsp
- Salt- 1 tsp
- In a food processor, grind the instant oats to a coarse powder.
- In a large bowl, combine ground oats & semolina. Keep aside.
- Place a large 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, cook for 2 to 3 minutes.
- Add turmeric powder, combine well.
- Cook for 2 minutes.
- Remove the pan from the heat.
- Add the roasted veggies to the oats & semolina.
- Add yogurt, water, lemon juice, cilantro and salt.
- Add baking soda or fruit salt, combine well.
- The batter shouldn't be too watery nor too thick. It should have the idli batter consistency.
- I've added baking soda, that's why the idlis are not that porous. Adding eno will make idlis very porous.
- Grease the idli molds with oil.
- Pour the batter to each mold, stack up the idli plates.
- I've cooked the idlis in the Instant Pot.
- Can be cooked in steam cooker or idli cooker.
- Add 1 cup water to the stainless steel pot. (Don't add more than 1 cup water, water level should be lower than the idli plate at the bottom)
- Place the stacked up idli plates onto the water.
- Close the pot with the lid.
- Select pressure cook setting, set time to 3 minutes at high pressure.
- Click start if using Instant Pot Ultra model.
- After 3 minutes of pressure cooking, let pressure release naturally for 5 minutes and then do a quick pressure release.
- Open the lid.
- Remove the idli plates from the stainless steel pot.
- Let cool down for a minute.
- If there is liquid on the plate, gently drain the liquid.
- Enjoy warm along with Chutney or Sambar, YUM!
You could use baking soda instead of eno, however the idlis wouldn't be that spongy and porous.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/easy-instant-oats-idli-steamed-savory-oats-cake-healthy-idli/
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