Simple oats idli recipe for a healthy breakfast or snack option for people from all age groups. The idlis made from oats are super soft, spongy and smooth in texture. Just club them with a coconut chutney or sambar of your choice.
If you have people who are fussy about eating oats then make idlis, dosas or chivda from them. Everyone would eat them lovingly without making any fuss. Honestly one cannot make out these idlis are made from oats or rice. So trust me just make them without uttering a word to anyone what are the ingredients ;)…… In my house also it’s the same story so make these idlis and it’s vanished in no time.
I always get oats and sometime they sit for long then looking at me sadly (: …………. then I ponder and come up with different recipes from oats. They are healthy, low fat and very good for our body. So you also come up with your own recipe.
The recipe have used is recipe for normal idli recipe but made with slight modifications. You have to ferment the batter that’ s the only preparation. So start making 15-16 hrs in advance before the day you want to actually make them.
Generally urad dal (black split gram) is used for making idlis. However I have used split yellow moong dal instead of urad. So oats plus moong adds to the nutritive value and also enhances the texture and taste of these idlis.
If you are looking for more oat recipes then do check oats dosa, instant oats dosa, oats chivda, oats poha cutlet, oats ragi porridge, oats jowar roti, oats uttapam and baked jacket potatoes with oats.
Oats idli recipe and printable version below:
- 1 cup idli boiled rice / short grained rice
- ½ cup yellow split moong dal or urad dal
- 1 cup oats (i used quaker)
- 1 tsp fenugreek seed
- ½ tsp sugar
- ½ cup cooked rice
- water as required
- salt as required
- Soak rice, moong dal, oats, fenugreek seed with enough water covering them for 6-7 hours or until they swell.
- Discard the excess water add the boiled rice and grind them to a smooth batter. Ensure the batter has to be thick not thin. So please don't add water while grinding the batter.
- Now remove or scrape the batter from the grinder and pour into a big vessel. Cover with a lid and allow the batter to ferment for 6-7 hrs or until its fermented.
- Remove how much batter you want in a different bowl. Keep the rest in the fridge and do not add salt for longer shelf life of batter. Mix salt and sugar only to the batter which you would use.
- Put 1-2 cups of water in your steamer and place it on high heat for 3-4 mins.
- Grease your idli moulds with oil. Pour the batter into the respective moulds. Place into a steamer, cooker or idli pan. Cover with their respective lid. Reduce the heat to medium.
- Cook for 5-6 mins on medium heat or until idlis are cooked. Insert a toothpick and check if it comes out clean your idlis are done. Grease a pairing knife or a spatula and remove the idlis from the moulds.
- Serve your oats idlis piping hot with your favorite coconut chutney or sambar.
2. You could use urad dal instead of moong dal.
3. Please don't over-cook the idlis else it would become firm and difficult to eat.
4. Make idly fries with left-over idlis.
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