Instant Masala Oats Idli

Looking for healthy start for the day? Try this Instant Masala Oats idli, it is very healthy, soft and fluffy instant idli recipe that can be enjoyed as breakfast and or a filling meal with sambhar and chutney of your choice.

These are quick to make because no soaking, grinding and fermenting process required.They are just as delicious and nutritious and can be made without any advance preparation.

We all love to include more vegetables in every meals, it might be breakfast, lunch, snack or dinner. And this masala oats idli allows you to add any vegetables of your choice.

HOW TO MAKE OATS RAVA IDLI?

In a large pan, dry roast the oats until light brown and allow it to cool down. Once it is cooled, add it to blender and grind to a coarse powder.

Heat ghee/oil in the same pan and add mustard, cumin, urad dal, chana dal and curry leaves.

Once its splutter, add ginger and green chilli and saute on medium flame.

Then add grated carrot and turmeric, saute for 2 minutes.

Now add rava and roast on low flame until it turns aromatic. Then add powdered oats and mix well. Turn off the falme and allow it to cool completely.

In a large bowl, add the curd and 1 cup of water, whisk well. Then add the roasted mixture, cilantro, salt and mix well until all combined well.

Allow it to rest for 15 minutes before making idlis. By that time the water is absorbed by the mixture.

Before steaming add 1/2 cup water or as required to make the thick consistency batter.

Then add the eno/ baking soda and mix well.

Grease and transfer the batter to idli molds and steam the idli for 15 minutes on medium flame.

Serve this oats idli with your favorite chutney or sambhar.

TIPS TO MAKE PERFECT OATS IDLI:

• Be careful while dry roasting the oats, so that you don’t burn.
• You may use baking soda in place of fruit salt/ eno.
• You can add vegetables of your choice like beans or capsicums instead of green peas.
• The batter should be thick so accordingly adjust the yogurt and water.If using thick yogurt, add more water and is using watery yogurt, use less water.
• Adjust the salt as per your taste.
• Allow to soak the batter for 15-20 minutes as it will give nice and soft idlis
• The batter stays good up to 2 days when stored in fridge.

HOW TO MAKE AHEAD?

You can make a large quantity of oats rava idli mix and refrigerate or freeze the mix until you are ready to make them. You can freeze them for up to 6 months.

• Sauteing the oats powder and rava with temper but don’t add any veggies.
• Once the mixture cools down refrigerate it or freeze in a freezer-safe glass container or a Ziploc bag.
• When you are ready to use, let the mixture come to room temperature, before adding yogurt and proceeding with the rest of the steps.

HOW TO SERVE?

Rava idlis go very well with coconut chutney but of course, these can be served with tomato-onion, peanut or any other chutney of your preference. I personally like enjoying the Rava idli with sambhar and coconut chutney.

You might also like,

Instant Rava Idli

Ragi Idli

Idli Podi

INSTANT MASALA OATS IDLI RECIPE:

INGREDIENTS:

1 cup rolled oats
1 tbsp ghee/cooking oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
1 tsp chana dal
Few curry leaves
1 tbsp ginger, grated
2 green chilli, finely chopped
1/2 cup carrot, grated
1/4 tsp turmeric
1/2 cup semolina
1/2 cup curd
2 tbsp cilantro, finely chopped
1 tsp salt
1/2 tsp baking soda / cooking soda / eno fruit salt
1 1/2 cup water or as required

DIRECTIONS:

1. In a large pan, dry roast the oats until light brown and allow it to cool down. Once it is cooled, add it to blender and grind to a coarse powder.
2. Heat ghee/oil in a same pan and add mustard, cumin, urad dal, chana dal and curry leaves.
3. Once its splutter, add ginger and green chilli and saute on medium flame.
4. Then add grated carrot and turmeric, saute for 2 minutes.
5. Now add rava and roast on low flame until it turns aromatic. Then add powdered oats and mix well. Turn off the flame and allow it to cool completely.
6. In a large bowl, add the curd and 1 cup of water, whisk well. Then add the roasted mixture, cilantro, salt and mix well until all combined well.
7. Allow it to rest for 15 minutes before making idlis. By that time the water is absorbed by the mixture.
8. Before steaming add 1/2 cup water or as required to make the thick consistency batter.
9. Then add the eno / baking soda and mix well.
10. Grease and transfer the batter to idli molds and steam the idli for 15 minutes on medium flame.
11. Serve Oats Idli with your favorite chutney or sambhar.

RECIPE NOTES:

1. Be careful while dry roasting the oats, so that you don’t burn.
2. You may use baking soda in place of fruit salt/eno.
3. You can add vegetables of your choice like beans or capsicums instead of green peas.
4. The batter should be thick so accordingly adjust the yogurt and water.If using thick yogurt, add more water and is using watery yogurt, use less water.
5. Adjust the salt as per your taste.
6. Allow to soak the batter for 15-20 minutes as it will give nice and soft idlis
7. The batter stays good up to 2 days when stored in fridge.

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