About: Oats Idli Recipe

Bored of waiting for batter to ferment, but want soft idlis? You’re in luck! Oats Idli These Oats idli are the new addition to a healthy, quick and tasty Breakfast or snack recipe. Ditch those long preparations and instant gratify yourself with these healthy idlis that need no soaking, grinding or fermenting.

As a person with an inclination towards fast and healthy eats, I assure you this oats idli recipe is a life-saver for me! Not only is it fast, but the recipe also combines versatility with health that chew-power includes in each bite.

Why Oats Idli? The Health & Convenience Powerhouse

Though I have no issue with the traditional idlis, they do require planning and fermenting time. But the reality is, with our crazy busy lives that many of us lead, who’s got time to remember to soak and grind rice and lentils on one evening only so you can dosa it up big? This Oats Idli recipe cuts out all of that. Here’s why it’s a must-try:

  • Instant Results: No more waiting around for hours! This recipe takes less than 30 minutes from the mixing bowl to idli plate.
  • Nutritional Powerhouse: Packed with filling fiber, oats support smooth digestion and help you feel satisfied longer.
  • Also Gluten Free (if using certified GF oats): A great alternative for anyone who cannot eat gluten!
  • Versatile & Customizable: Can be customized with your favorite veggies and spices.
  • Perfect for Beginners: Best thing about this recipe, if you’re new to cooking it’s really forgiving and easy!

Your Guide to Perfect Instant Oats Idli

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This is a no fuss recipe that won’t let you down in flavor and texture. Let’s get cooking!
Serving Size: 12 to 15 Idlis Preparation Time10 minutes Cooking time 10-12 Minutes

Ingredients You’ll Need:

  • 1 cup rolled oats (quick-cooking or instant will also suffice)
  • ½ cup fine semolina (rava/sooji)
  • 1 cup plain yogurt (dahi), lightly sour if possible
  • 1/2 cup water (more if necessary)
  • 1 green chili, finely chopped (as per your spice tolerance)
  • 1 small piece ginger, grated
  • 1-2 tbsps chopped coriander leaves
  • ¼ tsp asafoetida (hing) – optional but adds a nice flavor
  • ½ tsp mustard seeds
  • ½ tsp urad dal (split black gram) – optional, for tempering
  • A few curry leaves
  • 1 tbsp oil
  • Salt to taste
  • 1 teaspoon fruit salt (Eno) or ½ teaspoon baking soda
  • For color: a pinch of turmeric (optional)

Step-by-Step Instructions:

  1. Roast the Oats & Semolina (Optional but Gives Flavor): Dry roast rolled oats in a pan on medium-low heat for 3-4 mins or until they become aromatic. Remove and set aside. In the same pan, sauté the semolina for 2-3 minutes until it becomes fragrant. This step gives a good flavor to the idli and it also avoids idlis being stuck up. Let them cool.
  2. Dry grind the Roasted Oats: Once cooled, dry grind (roast) oats into a fine powder using your blender or grinder.
  3. Prepare the Batter Base: In a large bowl, mix together powdered oats with roasted semolina and salt.
  4. Add wet ingredients: Next, add the yogurt. Stir it in until the batter is thick. Add water gradually, stirring constantly to form a smooth pouring consistency – like regular idli batter.
  5. Tempering the flavor (Tadka): Heat oil in a small frying pan. 6. Stir in the mustard seeds and let it splutter! Then throw in urad dal (if using), curry leaves, chopped green chili, grated ginger and asafoetida. Sauté for 1 min until it smells good.
  6. Mix & Rest: Mix the tempering with poured besan-semolina batter and along with chopped coriander leaves, haldi (if using). Mix everything thoroughly. Allow the batter to rest for 10-15 minutes. That way the oats and semolina have a chance to soak up the fluids.
  7. The Magic Ingredient (Just Before Steaming): Brush a thin layer of oil onto your idli moulds. add the fruit salt (Eno) or baking soda to the batter. Mix in one teaspoon of water to activate the yeast. Carefully stir the batter using smooth, one-way motions until it looks airy and full of tiny bubbles.” Do not overmix, or the idlis will lose their fluffiness.

  8. Steam the Idlis: While the idly plates are greased, pour in batter as soon or immediately. Carefully set the molds inside the preheated idli steamer (or a large pot) filled with 2 inches of rapidly boiling water.

  9. Cook: Steam on medium-high heat for 10-12 mins. Pierce toothpick into an idli to test for doneness, and it should come out clean.
  10. Hot: Taking idlis out of the molds few minutes after they are allowed to cool. Serve hot with your favourite coconut chutney, sambar or a plain tomato ketchup.

Useful Tips for Best Oats Idli:

  • Stay Consistent: Try not to make the batter too dense and also avoid thinning it out. If it’s on the thicker side, your idlis will be firm; if too thin they might fall apart. Adjust water gradually.

  • Do Not Compromise on Rest Time: The 10-15 minutes rest time ensures the oats and semolina will hydrate well making softer Idli.

  • The Eno/Baking Soda Trick: Mix in the fruit salt or baking soda at the end, right before steaming. The regular soda in the batter will start leavening as soon you mix it and if you overmix or let sit, they would end up with dense idlis.

  • Grease the Idli molds Lightly: This is to help get your idlis out easily without sticking.

  • Storage: Leftover oats idlis can be stored in an airtight container for up to 2 days and refrigerated. Reheat gently in a steamer or microwave of necessary.

  • Variations: You can add to the batter some finely grated carrots, chopped spinach as well a tiny bit of cumin powder for nutritional value and added flavor.

Common Questions About Oats Idli

Q: Will instant oats instead of rolled ones work?

A: Yes, you can! Instant oats are precooked and cut quite small, so they will break down smoothly. But rolled oats have a slightly nicer texture and stronger flavor when roasted and ground.

Q) What can i use, if there is no fruit salt (Eno)?

A: You can use baking soda! Use approximately ½ teaspoon of baking soda for this recipe. Don’t forget to stir in a touch of water or lemon juice just before steaming.

Q: Can I make the batter in advance?

A: You may prepare the basic batter (oats, semolina, yogurt & water mix) and refrigerate a few hours so that when you need to cook them its quicker. But – do not put in the fruit salt or baking soda till you’re on your way to steaming them as this leavening agent is short lived.

Elevate Your Breakfast Game

This Oats Idli is a perfect example of how humble ingredients can transform into something outright elegant. It’s a whole, simple meal perfect for our on-the-go lifestyles that we can feel good about never needing to compromise flavor or nutrition. Try it, and see how quickly to becomes a standard in your kitchen!

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