Oats Idli Recipe
Oats Idli is a healthy South Indian dish made from ground oats and yogurt. The mixture is fermented and steamed in idli molds, resulting in fluffy, nutritious cakes. High in fiber and low in calories, it's a great alternative to traditional rice idlis and is often served with coconut chutney or sambar for added flavor.
Ingredients
Ingredients
- 1 Cup Oats (dry)
- ¼ Cup Urad Dal (split black gram)
- 2 tablespoon Chana Dal (split chickpeas)
- 1 Cup Rice Flour
- 1 Cup Sour Yogurt
- ½ teaspoon Baking Soda
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 2 Green Chilies finely chopped
- 1 tablespoon Ginger grated
- 10-12 Curry Leaves
- 2 tablespoon Coriander Leaves chopped
- Salt to taste
- 1 tablespoon Oil (for tempering)
Instructions
Prepare the Oats and Dal:
- First, dry roast the oats in a pan over medium heat until they turn slightly golden and smell nice.
- Then, let them cool. Meanwhile, soak the urad dal and chana dal in water for 1-2 hours.
Grind the Mixture:
- Next, drain the soaked dals and add them to a blender with the roasted oats.
- Grind everything together until you have a coarse mixture. If it’s too thick, add a little water to help blend it. The mixture should look like a thick batter.
Prepare the Batter:
- After that, transfer the ground mixture to a large bowl.
- Add rice flour, yogurt, and salt, then mix well to create a smooth batter. It should be thick but pourable. If needed, you can add a bit of water to adjust the consistency.
- Allow the batter to ferment in a warm place for about 8-12 hours. If you're in a hurry, you can skip this step, but the texture will be different.
Tempering:
- Now, heat oil in a small pan.
- Add mustard seeds and cumin seeds. When they start to crackle, add chopped green chilies, ginger, curry leaves, and chopped coriander leaves.
- Sauté for a minute, then mix this tempering into the fermented batter.
Steam the Idlis:
- Next, grease the idli molds with a little oil and pour the batter into them.
- Steam the idlis in a preheated idli steamer or a pot with a steaming rack for about 12-15 minutes.
- To check if they are done, insert a toothpick or knife into the center; it should come out clean.
Serve:
- Finally, let the idlis cool slightly before taking them out of the molds. Serve oats idli recipe hot with coconut chutney, sambar, or your favorite dips!
Notes
Tips
How to Ensure Soft and Fluffy Oats Idlis
Sometimes, idlis can turn out dense or hard, but don't worry, it’s fixable! First, make sure you add enough water to the batter. If it’s too thick, the idlis can become dry. I learned this the hard way when my first batch was a bit tough—oops! Next, fermentation time is key. If you don’t let the batter sit long enough, the idlis won’t be fluffy. I always leave it overnight, and the next morning, the idlis turn out soft and perfect!Why Your Idlis Might Not Ferment?
Sometimes, your idlis might not ferment properly, and here’s why! First, temperature plays a huge role. If it's too cold, the batter won't rise. I once tried fermenting on a chilly morning, and my idlis stayed flat! Also, old yeast might not work as well. Always use fresh yeast! Finally, the type of oats can make a difference. If you use quick oats, they might not ferment as well as regular oats. So, be sure to use the right kind!Nutrition
Nutrition Facts
Oats Idli Recipe
Amount per Serving
Calories
227
% Daily Value*
Fat
5
g
8
%
Saturated Fat
0.7
g
4
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3.3
g
Sodium
200
mg
9
%
Potassium
267
mg
8
%
Carbohydrates
38
g
13
%
Fiber
5.3
g
22
%
Sugar
2
g
2
%
Protein
9.3
g
19
%
Vitamin A
33
IU
1
%
Vitamin B1
0.17
mg
11
%
Vitamin B2
0.13
mg
8
%
Vitamin B3
1.3
mg
7
%
Vitamin B5
0.17
mg
2
%
Vitamin B6
0.2
mg
10
%
Vitamin C
1.3
mg
2
%
Vitamin E
0.33
mg
2
%
Vitamin K
8.3
µg
8
%
Calcium
50
mg
5
%
Iron
1.7
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
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