Happy's Cook

Sunday, June 19, 2016

Oats Idli Recipe | Instant Oats Idli | Oats Rava Idli | Easy Breakfast Recipes | Indian Oats Recipes

Yet another Oats recipe and this was lying in my drafts for such a long time. Finally, it is making its way here and this is a south Indian style oats recipe :). I have already posted Apple Honey Oatmeal and Oats Raisins Walnut Cookies. This is one of my signature dishes which my mom and mom in law like the most. I was making this more often when I started cooking since everybody appreciated. This is one such recipe which I learned because of blogging since it was posted by many of the bloggers. Let us move on to the recipe:

Instant oats - 1 cup
Wheat Rava or White Rava - 1/2 cup
Curd - 1/2 cup 
Hing(Asafoetida) - generous pinch
Baking soda - 1/2 tsp
Water - as required
Salt - as required
To Temper: 
Oil - 1 tsp
Mustard Seeds - 1tsp 
Urad dal - 1/2 tsp
Carrot - 1(grated)
Green chilli - 1(finely chopped)
Coriander leaves - few(finely chopped)
1. Dry roast the oats for few minutes until nice aroma comes. Allow it to cool completely and grind it to a fine powder. Also, dry roast the rava for 3 to 4 minutes.
2. Transfer the powdered oats and rava to a mixing bowl. Add the curd and sprinkle the hing.
3. Meanwhile, in a pan temper with the items under 'To Temper'. Saute until the raw smell of the carrot leaves. Allow it to cool for few minutes and transfer it to the oats rava mixture. Mix everything together and make a batter with the consistency of our Idli batter. Add required water and salt while making the batter. Finally, sprinkle the baking soda and give everything a mix again. Then pour it into the idli moulds.
4. Like our normal Idli, steam it for 10 minutes or until it is done.
Serve the yummy and healthy Idli with sambar and any chutney of your choice. Serve it warm. I served it with sambhar and peanut chutney.
Points to remember:
  • Baking soda is added to get the porous texture in the Idli. If you are skipping it, you will not get the porous texture.
  • If the batter becomes watery then the idly won't turn soft. So be careful while adding the water. (The mentioned amount of curd is required for this oats and rava proportion)
  • The idly's will turn dark if the oats is browned too much, hence take care while roasting the oats. Don't allow it to burn or brown.
  • I have tried with white rava too, I couldn't find any taste difference in the Idli other than the color of the Idly. So any rava works fine.
Warm Regards,
Happy's Cook - Divya


  1. yummm. bookmarked got to try this one soon.

  2. Love it...no ferment idlis are super easy and time saving...good one


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