Oats idli. Healthy, wholesome traditional South Indian steamed cakes with oats and semolina. The batter is lightly tempered with mustard seeds and curry leaves taking the flavor quotient to the next level. Served with your favorite chutney (coriander or tomato), these make for the healthy start to your day.
You might be familiar with the classic Indian steamed rice cakes, also known as idli, loaded with simple rice and lentils, but have you ever thought of making them with oats? It is a quicker version of the traditional idlis and is guaranteed to elevate the nutrient level of your favorite breakfast.
Oats idli. South Indian steamed rice cake made with oats. The base of this recipe requires oats and semolina that are lightly toasted before adding in the other ingredients like carrots and yogurt. To make the oat cakes light and fluffy, you will also need a pinch of baking soda. For the side, you can choose from tomato chutney, coriander (cilantro) chutney, or sambar (vegetable and lentil stew).
Oats Idli Recipe
More Oats Recipes:
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- Crispy Oats Dosa
- Oats Payasam | Oats Pudding | Oats Kheer
- 2 Ingredient Oat Wraps
- Healthy Homemade Granola
- Layered Oatmeal Cherry Smoothie
- Banana Oat Pancakes
Oats Idli | Video
Ingredients
- 1 cup rolled oats
- 2 teaspoons oil or ghee
- ½ teaspoon mustard seeds
- 2 teaspoons chana dal split bengal gram or chickpeas
- 2 tablespoons chopped curry leaves
- A pinch of asafetida
- ½ cup coarse semolina
- ½ cup yogurt
- 2 tablespoons grated carrots
- 2 tablespoons chopped coriander cilantro leaves
- 1 cup water
- ½ teaspoon baking soda
- Salt to taste
Instructions
- Add oats to a food processor. Process to a coarse powder. Set aside.
- Heat oil or ghee in a large frying pan over medium heat.
- Add mustard seeds, chana dal, curry leaves and asafetida. Sauté, stirring occasionally, for a few seconds or until the mustard seeds starts to pop.
- Reduce heat to low.
- Add oat flour and semolina. Stir fry for 4-5 minutes or until the mixture is toasted and starts to change color.
- Remove from heat. Allow to cool completely.
- Add yogurt, carrots and coriander (cilantro) leaves. Stir to combine. Season with salt.
- Cover and rest for 20 minutes.
- The batter may thicken, but you can add more water to achieve the desired consistency.
- Stir in baking soda.
- You will need a traditional idli steamer to make these idlis.
- Brush the molds with a little oil.
- Pour the batter into the molds, cover, and steam for about 15-18 minutes.
- Serve with traditional side dishes like tomato chutney, coriander coconut chutney, and sambar (vegetable and lentil stew).
Video
Nutrition
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