14 Sept 2015

Oats Idli | Oats Recipes

Oats is a favorite in our home. My husband and I can eat it many times a week! We mostly eat oats porridge and I was thinking of changing the way we eat oats when my anni gave me this oats idli recipe. It is very easy to make and tastes wonderful. 

Oats Idli

Preparation time 10mins | Cooking time 12-15mins| Makes 12 idlis

  • Oats - 1 cup
  • Rava (semolina) - 1/2 cup
  • Curd - 1/2 cup
  • Water - as needed
  • Green chilli - 1 or 2 chopped
  • Carrot - 1 medium, grated
  • Coriander leaves - 1/4 cup, chopped
  • Curry leaves - 1 sprig, chopped
  • Baking soda - 1/2 tsp
  • Salt - to taste
To Temper
  • Oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal -1/4 tsp
  • Hing - 1 pinch
  • Curry leaves - few
Oats Idli

1. Dry roast the oats and rava separately for 3 mins and grind the oats. Transfer to a bowl.

2. Add the curd to the oats and rava. Then add the carrots, coriander leaves and green chilli.

3. Add water to bring it to an idli batter consistency. You will need a little more than 1 cup of water.

4. In a small tadka pan, add oil and add the tempering agents.
5. Add this to the batter once the mustard seeds splutter.

6. Add salt and baking soda and mix well.
7. Check the batter consistency again, as oats tend to absorb water. If it has thickened, add little more water to bring it to idli batter consistency.

7. Oil the idli plates and pour the batter.
8. Cook till idlis are done. Mine took about 12 mins to cook.

Serve hot with chutney. We had it with peanut tomato chutney.

Oats Idli

1. Adding baking soda is a must. Otherwise idli won't rise and won't be porous.
2. You can saute the carrots lightly and then add it to the batter too.
3. If you want to serve this to kids, avoid green chillies or remove it before you pour onto idli plates. 
4. Add any veggies of your choice.
5. To make it more healthy, you can use wheat rava too.

Until next time,
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