Oats idli is a healthful, steamed breakfast dish. It really is light, nutritious, and smooth to put together. It’s a brilliant alternative to standard rice-based idlis and is especially top for those trying to encompass greater fiber and complete grains in their food regimen.
🌾 Elements (Serves 2–3)
1 cup oats (instant or rolled)
½ cup semolina (rava/suji)
1 cup curd (yogurt)
1 tsp mustard seeds
1 tsp urad dal (optionally available)
1 tsp chana dal (non-obligatory)
1–2 green chilies (chopped)
1 small carrot (grated)
Few curry leaves
2 tbsp coriander leaves (chopped)
Salt to flavor
1 tsp Eno fruit salt (or ½ tsp baking soda)
1 tbsp oil
👩🍳 Step-by-step procedure
Dry roast oats in a pan for 2–3 minutes until barely golden. Cool and grind into a rough powder.
Inside the identical pan, dry roast semolina for 2–3 mins and set aside.
Warm oil, upload mustard seeds, urad dal, chana dal, inexperienced chilies, and curry leaves, and sauté until the dals flip golden.
In a blending bowl, combine flour, oats, semolina, sautéed tempering, grated carrot, coriander leaves, and salt.
Add curd and mix to form a thick batter. Add water as needed to reach idli batter consistency. Allow it to relax for 10–15 minutes.
Just earlier than steaming, add Eno and mix lightly.
Grease idli molds, pour the batter, and steam for 10–12 mins.
Test with a toothpick—if it comes out easy, they’re executed.
Serve hot with chutney or sambar.
Tip: You may upload finely chopped vegetables like beans or capsicum for introduced nutrition.
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