Transform Your Breakfast With This Easy Oats Idli Recipe

Oats idli is a healthy, fiber-rich South Indian dish made with oats, semolina, and yogurt, without fermentation. The batter is prepared with roasted oats, tempered spices, and Eno for fluffiness, then steamed to perfection. Serve warm with chutney or sambar for a nutritious meal.

Ingredients:

For the Idli Batter:

• 1 cup rolled oats (powdered)
• cup semolina (rava/suji)
• 1 cup yogurt (curd)
• cup water (adjust as needed)
• 1 teaspoon salt
• 1 teaspoon fruit salt (Eno) or teaspoon baking soda
• 1 teaspoon lemon juice
• 1 teaspoon oil

For the Tempering:

• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon urad dal (optional)
• teaspoon chana dal (optional)
• 1 green chili (finely chopped)
• 1-inch ginger (grated)
• 8-10 curry leaves (chopped)
• 1 tablespoon grated carrot (optional)
• 1 tablespoon chopped coriander leaves

Step-by-Step Recipe:

Step 1: Dry Roasting the Oats and Semolina

• Heat a pan on low flame and add 1 cup rolled oats.
• Dry roast the oats for about 3-4 minutes until they turn slightly golden and aromatic.
• Remove the oats from the pan and allow them to cool. Then grind them into a fine powder using a blender.
• In the same pan, dry roast cup semolina (suji) for 2 minutes until lightly golden.

Step 2: Preparing the Batter

• In a mixing bowl, combine the powdered oats and roasted semolina.
• Add 1 cup yogurt and mix well to form a thick batter.
• Gradually add cup water to adjust the consistency, making sure it is smooth but not too runny.
• Add salt, lemon juice, and mix again. Cover and let it rest for 10 minutes.

Step 3: Tempering the Batter

• Heat 1 teaspoon oil in a pan. Add mustard seeds and let them splutter.
• Add cumin seeds, urad dal, chana dal, chopped green chilies, grated ginger, and curry leaves. Saut for 1 minute.
• Add grated carrot (if using) and saut for another minute.
• Pour this tempering into the batter and mix well.

Step 4: Adding Eno and Steaming

• Just before steaming, add 1 teaspoon Eno (or teaspoon baking soda) to the batter.
• Gently mix in one direction; do not overmix.
• Grease the idli molds with a little oil. Pour the batter into each mold, filling about full.
• Heat water in a steamer and place the idli stand inside.
• Cover and steam on medium flame for 12-15 minutes until a toothpick inserted comes out clean.

Step 5: Serving the Oats Idli

• Once done, remove the idli stand from the steamer and let it cool for 2 minutes.
• Use a spoon or knife to gently remove the idlis from the molds.
• Serve warm with coconut chutney, tomato chutney, or sambar for a delicious meal.

Tips for Perfect Oats Idli:

• Consistency Matters Ensure the batter is thick yet pourable.
• Use Fresh Eno This helps in making soft and fluffy idlis.
• Don't Skip Resting Allowing the batter to rest enhances texture.
• For Extra Flavor Add finely chopped veggies like bell peppers or spinach.
• No Eno? Use teaspoon baking soda mixed with lemon juice.