Oats Idli Recipe - Learn How To Make Oats Idli

Its a beautiful bright morning and if you wish to eat something healthy which is also easy and quick to cook, then these oats idlis are sure to make up the best breakfast for you. Oats are known to be rich in dietary fibres, vitamins and minerals, and oats idli is delicious form of including this wholesome grain in our regular diet.

Learn how to make this healthy and nutritious breakfast with the help of step by step photos and detailed recipe given below:

Preparation Time: 5 minutes

Cooking Time: 25 minutes

Recipe Yield: 2 servings

Ingredients:

• Oats - 1 cup
• Semolina (Sooji) - 2 tbsp
• Peas (Matar) - 1 tbsp
• Grated Carrot (Gajar) - 1 tbsp
• Curry leaves (kari patta) - 10-12 leaves
• Salt as per taste (namak swaad anusar)
• Eno (Plain) - 1/2 tsp
• Curd (dahi) - 1/2 cup

Procedure:

1. Heat a kadhai and dry roast the oats till they turn light brown in color and then transfer it to mixer grinder. Now transfer the roasted oats to a mixer jar and grind to a powder form.
2. Now in the same kadhai dry roast the semolina (sooji) till it also turns light brown in color. Transfer the roasted semolina (sooji) to a deep mixing bowl.
3. Then add the roasted powdered form of oats to the same mixing bowl.
4. Mix the two ingredients well.
5. Add the curd (dahi) to the bowl and mix it with the dry ingredients with a spoon to prepare a smooth mixture.
6. Now add the grated carrot (gajar), green peas (hari matar) and curry leaves (kari patta) to the mixture. Mix all the ingredients well.
7. Then add salt as per taste (namak swaad anusar) to this mixture along with 1 cup water. Mix well to form a uniform batter. (The consistency of this batter should be the same as that of idli batter; which is neither very thick in consistency nor very flowy.) Now put the batter to rest for 5 minutes.
8. Add 1/2 tea spoon eno to the batter and mix it slowly (do not mix rigorously or whisk the batter). Eno introduces some aeration in the batter thus making it light. Hence do not mix the batter too much, otherwise the air bubbles will be lost and the idli will not be fluffy. 
9. Now grease the idli stand with refined oil as shown in the images below, and pour the idli batter with a spoon.
10. In a deep vessel (bhagona or pateela) add some water. Remember the level of water should be less the than the height of the base of the idli stand.
11. Now place the idli stand in the vessel containing water and cover with a lid. Allow the idli to cook on medium flame for 10 minutes.
12. After 10 minutes, remove the lid and poke the idli with a knife or folk to check if they are cooked till the core. If the knife comes out clean after poking then the idlis are cooked. (If the knife does not come out clean then cover the bhagona again with its lid and cook the idli for some more time)
13. Turn off the flame and remove the idli stand from the vessel. Then carve out the idlis and serve hot with cutney. Now you can enjoy your healthy meal.