These Oats Idlis are a fantastic, healthier twist on the classic idli. They’re soft, fluffy, and packed with the goodness of oats, semolina, and yogurt. The tadka (tempering) adds an aromatic touch that makes these idlis even more flavorful. Perfect for breakfast, lunch, or a light dinner, they’re an excellent choice when you want something light but satisfying. Pair them with coconut chutney and sambar for a delightful and wholesome meal that will leave you feeling energized and content. Enjoy the goodness!

 

Ingredients

For the Idli Batter:

Oats – 1 cup (make into a coarse powder)

Sooji (semolina) – 1 cup

Curd (yogurt) – 1 cup

Water – 1 cup (adjust as needed)

Salt – 1 teaspoon (or to taste)

Lemon Juice – 1 tablespoon

Baking Soda or Eno (fruit salt) – 1 teaspoon

Coriander Leaves – 1-2 tablespoons, finely chopped

 

For the Tadka (Tempering):

Oil or Ghee – 1 tablespoon

Mustard Seeds – 1 teaspoon

Cumin Seeds – 1 teaspoon

Urad Dal – 1 teaspoon

Chana Dal – 1 teaspoon

Cashews – 3-4, chopped (optional)

Asafoetida (Hing) – 1 pinch

Curry Leaves – 1 sprig

 

Instructions

1.Prepare the Oats:

Add the oats to a blender or grinder and blend them into a coarse powder. Set the powdered oats aside.

2.Prepare the Tadka:

Heat oil or ghee in a pan. If using cashews, fry them until golden and set aside.

In the same pan, add mustard seeds and let them splutter.

Add cumin seeds, urad dal, and chana dal. Fry until the dals turn golden brown.

Add curry leaves and a pinch of asafoetida (hing) and sauté for 30 seconds.

3.Fry the Rava and Oats:

To the same pan, add the rava (sooji) and powdered oats. Fry the mixture until it becomes aromatic, stirring continuously to avoid burning.

Add salt to the mixture and stir well. Once fried, remove from heat and allow the mixture to cool completely.

4.Prepare the Batter:

Once the rava and oats mixture is cooled, add curd and water to it, mixing thoroughly to form a thick batter. Set it aside for 5-8 minutes.

After resting, the batter will thicken slightly. If it’s too thick, add a little water, but make sure the batter remains thick and not pourable.

Add lemon juice and finely chopped coriander leaves and mix well.

5.Prepare the Idli Steamer:

While the batter is resting, heat a steamer with 2 cups of water (or as required).

Grease the idli molds with a few drops of oil.

6.Add Baking Soda or Eno:

Just before steaming, add 1 teaspoon of baking soda or Eno fruit salt to the batter. Gently mix it without over-mixing, as over-mixing can cause the air bubbles to escape, leading to denser idlis.

7.Steam the Idlis:

Pour the batter into the greased idli molds, filling each mold about 3/4 full.

Place the idli molds in the steamer and steam the idlis for 10-12 minutes on medium heat.

To check if the idlis are done, insert a toothpick or knife into the center of an idli. If it comes out clean, they are ready.

Once cooked, remove the idli stand from the steamer and allow it to cool slightly before unmolding.

Serving Suggestion:

Serve the hot and fluffy oats idlis with coconut chutney and sambar for a healthy and filling meal.

Nutritional Value (per serving of 2 idlis):

Calories: ~150-170 kcal

Carbohydrates: ~28-32 grams

Protein: ~4-5 grams

Fat: ~4-5 grams

Saturated Fat: ~1-1.5 grams (depends on ghee/oil used)

Fiber: ~3-4 grams

Sugar: ~2-3 grams (from yogurt)

Sodium: ~200-250 mg (depends on salt and tempering ingredients)

Calcium: ~30-50 mg (from yogurt)

Iron: ~1.5-2 mg (from oats, rava, and tempering ingredients)