Instant Oats Idli Recipe

Oats Idli is a wholesome savory breakfast made with oats, semolina (rava), yogurt and spices.

I love this Instant Oats Idli

• are very similar to my favorite rava idli, both in taste and texture

• it is a good alternative to regular idli

• can be served with chutney or sambar

Ingredients:

Oats – I have used instant oats, but old fashioned oats can also be used.

Semolina (rava) – the regular rava which is used to make upma

Yogurt – plain non flavored yogurt

Eno – is used for fluffiness and softness

Step by step Instructions:

1- In a pan roast the oats for few minutes till dry and little crispy.

2- Let them cool and transfer to a blender and grind them to slightly coarse powder ( do not make fine powder).

3- Heat a pan on low-medium heat, roast the suji (rava) for 4-5 minutes, till aromatic. Stir contionoulsy while roasting to avoid burning. Transfer immediately to another bowl.

4- In a mortar crush ginger and green chili.

5 & 6 – In a large bowl add the powdered oats, suji, crushed green chili – ginger paste, plain curd, grated carrot, chopped coriander leaves, salt, cashew pieces and 1 cup of water.

7- Mix everything and set a side for 15 minutes, the batter will be thick.

While tha batter resting, grease your idli plates with oil/ghee/cooking spray. You can also place a cashew or coriander in each idli mold. Boil 1.5 cups of water in to your idli steamer/pressure cooker or instant pot.

8 – After 15 minutes of resting the batter, add eno and little water to adjust the batter consistency. I added about ¼ cup of water. Mix well.

9 – After the eno is added, you will almost immediately see bubbles in the batter.

10- Immediately pour a ladle full of batter in to idli moulds and steam them.

11 & 12 – Steaming the Idli –

If using idli steamer– steam them on high for 10 minutes. Remove once the pressure releases naturally.

If using instant pot – add 1.5 cups of water and boil it in the saute mode. Once the water comes to a boil, hit cancel. Place the idli mold and close the lid. Turn the pressure valve to vent position. Press the steam mode and keep an external timer for 10 minutes. ( we don’t want to use the timer in the instant pot because instant pot takes time to built up pressure, before the cooking time kicks in. We don’t know how much time that is….so an external timer works best for idli)

If using traditional pressure cooker- do not place the whistle and steam them for 10 minutes.

To check if the idli is done, if you stick a knife into the idli and it should come out clean. After you remove the idli mold from the steamer, let rest for 2-3 minutes before removing the idli.

Tips:

Roast the oats and suji nicely, it makes a big difference in how the idli tastes.

Plain curd which is slightly sour (not too much) can also be used.

Serving Suggestions:

Oats idli tastes best with coconut chutney, peanut chutney, ginger chutney and tomato chutney.

Storing & Reheating:

Oats Idli stays fresh for 3 days in the refrigerator. To reheat the idli, place them in a microwave safe bowl. sprinkle litlle water on the top, close the lid and microwave for 2 -3 minutes.

FAQ’s

Can I use old fashioned oats?

Yes old fashioned can be used, as we are going to grind the roasted oats.

Can I use baking soda?

Though I prefer eno, baking soda can be used. If using baking soda add it before resting the batter.

More Oats Recipe from the blog –

Instant Oats Dosa

Oats Peanut Ladoo

Oats Palak Paratha

If you love instant breakfast dishes, then do try my Vermicell Idli, Instant Wheat Dosa and Instant Ragi Dosa.

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