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Thursday, July 25, 2013

Instant Oats Idli

IMG_9874My daughter having grown up in South India loves to eat Idli. Unfortunately I do not make it regularly enough to keep a supply of idli-rice, grinding equipment and such. The easy alternative I have found is to make rawa idli or use oats. I have already covered making rawa idli on my blog and this post is about the later.

Oats idli is an excellent choice for people on a diet as its much lower in calories than rice.


  • 2 cups oats
  • 1 cup sooji (Semolina)
  • 1 tsp. baking soda
  • 1.5 tsp. salt
  • 1 tsp. chaana dal (Bengal gram)
  • 1 tsp. urad dal (Black gram)
  • 1/2 tsp. black mustard seeds
  • 1/2 tsp. cumin seeds
  • 1 pinch hing (asafetida)
  • 2 tbsp. chopped cilantro
  • 3 cups of plain yogurt
  • 2 tsp. oil


Dry roast oats in a pan on medium heat stirring continuously until it turns light brown. Keep aside and let it cool down. 

In the same pan dry roast rawa for a minute on low flame.

When the oats is cooler, grind in a spice grinder to make a coarse powder of it. 

In a mixing bowl take ground oats, roasted rawa, salt and baking soda. Mix really well.

Heat oil, add mustard and cumin seeds to it, when the seeds begin to splutter add chana and urad dal to it and sauté for a few seconds.

When the dals turn brownish, add hing to it and immediately turn off the heat.

Pour this (oil + dal and spice) mixture on the dry mixture of oats and semolina. Mix very well.

You can prepare this dry mixture ahead of time ( Can be refrigerated for 5 days) and prepare the idli later.

Grease idli molds.

Just before steaming add 3 cups of yogurt and chopped cilantro to it and mix. Put spoonful of this mixture into each mold and steam for 5-7 minutes.

When its cool remove each idle carefully and serve with coconut chutney of your choice.

Notes: Remember only add yogurt when you are ready to steam, else the effectiveness of baking soda will decrease and the idlis will not rise up.

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