Oats Idli is a healthy breakfast recipe which uses idli batter and oats to make soft and fluffy pancakes. This recipe is perfect for toddlers and kids who love to eat oats. The dish are delicious and easy to make in the microwave.
- In a bowl, add oats and semolina.
- Add salt to taste and mix well to make a batter of pouring consistency. It should not be too thick or thin.
- Add little water if needed while making the batter so it is consistent. Else add more semolina if required to adjust the thickness of the batter according to your liking (the thinner, the better).
- 1/2 cup oats
- 1/2 cup semolina
However, oats are one of the healthiest and cheapest grains you can buy in the grocery store. They’re high in fibre, protein, and other nutrients. You can use oats in many different ways: oatmeal, flour for baking loaves of bread and cakes, and even oat milk!
A primary method for cooking oats is to mix equal parts of water and oats together in a pot over medium heat. Stir until the mixture comes to a boil. Then lower the heat and simmer for 10-20 minutes until soft but not mushy.
Savoury Oats Idli made with semolina include:
- Idli – a fermented and steamed cake made of fermented rice or dal batter. Also, dip it in a spiced lentil soup (see recipe)
- Dosa – a thin pancake made of fermented rice batter that is cooked on one side only, then stuffed with spiced vegetables or other fillings (see recipe)
Salt to taste
Salt is a key component in the preparation of this dish, so it is important that you add salt to taste.
- How much salt should I add?
In general, it is recommend that you use about half a spoonful of salt per cup of raw oats for a savoury dish like this one. If the recipe calls for more than 1 cup of oats and/or less than 4 cups of total liquid, then adjust accordingly for balance and taste.
Asafoetida (hing) a pinch (optional)
Asafoetida is a spice from the resin plant Ferula assafoetida. It’s usually sold in dry conditions form and has an onion-garlic flavour, which makes it a great addition to savoury foods such as lentils and beans. The unique taste comes from the sulfur compound released when crushed into fine powder.
Asafoetida is useful both fresh or dry, and it is most often use in to add a savoury aroma and taste to dishes like vegetable curries, dals, stews for rice dishes like biryani or pulao, pickles (curry leaves), chaats (Indian street snacks) like sev puri etc.
3/4 cup curds
- You will need 3/4 cup curds
- Curds are the liquid left over after milk has been curdled and strained. Yoghurt, buttermilk and kefir are all forms of curd. Curds are a great source of calcium and can be used to make curd rice, curd curry and many other dishes.
Two green chillies, finely chopped in Oats Idli
- Green chillies are a good source of vitamin C and contain capsaicin, which is anti-inflammatory and antioxidant.
- Capsaicin can help maintain healthy blood circulation to the skin, therefore preventing dryness and flaking.
A small bunch of coriander (dhania), finely chopped
- Rinse the oats and soak them in a bowl overnight, or at least for 5-6 hours. Drain the water after soaking and keep it aside.
- To make the batter, take ½ cup of idli rice flour (Rava) in a mixing bowl and add ½ cup of all-purpose flour (maida), a pinch of soda bi-carb, ¼ teaspoon of baking powder, salt to taste and mix well using your fingertips or dry beaters till it forms crumbs like texture. Now add about 1½ cups of water into this mixture slowly while beating with a hand whisk (or use a mixer) till you get a smooth thick batter without lumps!
- Take another big heavy bottomed vessel on medium heat; add two tablespoons oil to it followed by ¼ teaspoon mustard seeds (Rai) & let them splutter; then add three small pieces each of cinnamon stick & clove along with green chillies & curry leaves(kadi Patta). Fry until fragrant; then pour this hot tempering directly over the prepared batter & stir well with a hand whisk/mixer so that everything gets mixed evenly for about 2 minutes before turning off the flame.
4-5 curry leaves (kadi Patta), finely chopped
Curry leaves are a common ingredient in Indian cuisine and can be used fresh or dried. They’re a good source of antioxidants and have been shown to have anti-inflammatory properties, which help reduce the symptoms of colds and flu. Curry leaves can also be used in soups, curries and stir-fries—and they make an excellent curry leaf chutney!
1 tsp mustard seeds (rai/ sarson)
Mustard seeds are add in many Indian dishes. The mustard oil a very popular cooking medium in India and you can purchase it at any Indian grocery store. Mustard seeds have a lot of health benefits and have been good source to help with joint pain, arthritis and other conditions such as diabetes.
2 tsp oil
- Heat the oil in a pan and fry the idlis until golden brown on both sides.
- Drain on a kitchen towel and keep aside.
- In another pan, add oil for seasoning, then add mustard seeds and keep stirring till they splutter.
- Make sure the idlis are not too soft.
- Add some green chillies to make it spicy.
- Add some coriander to make it more flavourful.
- You can add some curry leaves to make them more fragrant.
After you have made the batter and the idlis are steamed, serve them hot with your favourite chutney or sambhar.