Oats Idli

Srilatha Breakfast, Snacks And Light meals, South Indian Leave a Comment

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Oats Idli
Oats are good for you. Let's just accept that. But one could get tired of eating oats only as a porridgy thing. I needed to find ways to incorporate oats in our meals without getting bored of it. Tried oats dosa - did not like it. Tried it instead of rice with rasam and yogurt. Meh. Rasam was alright, but didn't care for it with sambar or yogurt. Tried idlis. And...we had a winner! Technically, this is oats rava idli as I add a litlte bit of rava (1 part rava to 3 parts oats so there's definitely more oats). This is a quick recipe, and with the right chutney/podi, will definitely satisfy your idli craving as well - and there's no need to soak, grind, ferment, etc. On to the recipe now!
Prep Time 30 minutes
Cook Time 15 minutes
Servings
idlis
Ingredients
  • 1.5 cups quick cooking rolled oats Steel cut oats didn't work too well for this recipe, stick to unsweetened quick cooking/rolled oats
  • 1/2 cup rava/cream of wheat Use whatever rava you use for making upma
  • 1/4 cup Chopped cilantro
  • 3 green chilies
  • 1 tsp Mustard seeds
  • 1 tbsp chana dal/urad dal either or both work great
  • 2 cups plain yogurt/buttermilk A mix of leftover idli/dosa batter and yogurt also works great
  • water enough to dilute the yogurt/buttermilk
  • 1.5 tsp Salt
  • 1 tbsp oil
  • 2 medium carrots
Prep Time 30 minutes
Cook Time 15 minutes
Servings
idlis
Ingredients
  • 1.5 cups quick cooking rolled oats Steel cut oats didn't work too well for this recipe, stick to unsweetened quick cooking/rolled oats
  • 1/2 cup rava/cream of wheat Use whatever rava you use for making upma
  • 1/4 cup Chopped cilantro
  • 3 green chilies
  • 1 tsp Mustard seeds
  • 1 tbsp chana dal/urad dal either or both work great
  • 2 cups plain yogurt/buttermilk A mix of leftover idli/dosa batter and yogurt also works great
  • water enough to dilute the yogurt/buttermilk
  • 1.5 tsp Salt
  • 1 tbsp oil
  • 2 medium carrots
Instructions
  1. Grate carrots into not too fine pieces (use the biggest hole in your grater). Chop green chilies, cilantro. Gather all other ingredients.
  2. Heat oil in a big pan, when hot, pop the mustard seeds, and brown the chana/urad dal
  3. Add the oats, and the rava and fry until aromatic and warmed
  4. Add the carrots, chilies and fry together
  5. Turn the heat off, add the cilantro
  6. If using yogurt, whisk it into a smooth liquid and add to the oats/rava/vegetable mix. If using buttermilk, add it directly. At this point you can also add a couple of ladles of leftover idli/dosa batter if you have any lying around. I don't always have it on hand, and just do with yogurt.
  7. Add enough water to make an idli-consistency batter - not too thick, or thin but a pourable batter. Add the salt.
  8. Grease 3 idli plates and pour the batter into the dips
  9. Steam for 15 minutes, serve with your favorite chutney, podi, or sambar
Recipe Notes

These idlis are mildly tangy from the yogurt/buttermilk/idli/dosa batter. They are light and healthy, not to mention satisfying. Of all the savory oats recipes, this is my favorite. The fact that it can be ready in as litle as under an hour makes it very attractive as well!

 

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