During my growing up days no one would have even thought about preparing idli from other ingredients. The revolution we see in food industry is vast. As mentioned in my previous posts, people here are very much into oats. But I don’t like oats porridge. Hence I try to include oats in diet through different means.
This is a simple and quick Oats idli. The best part is no soaking , grinding and fermentation required. Have a go and try this for your breakfast.
Powdered oats – 2 cups
Rava – 1 cup
Yogurt/ Curd – 1 cup
Chopped Coriander Leaves – 2 tblspn
Oil – 2 tblspn
Shallots -2 medium
Roughly Curry Leaves – 1 stem
Mustard Seeds – 1 tsp
Asafoetida – 1/4 tsp
Baking Soda – 1/2 tsp
Salt as needed
Water as required
- Take powdered oats in a bowl along with rava, curd, coriander leaves and salt and mix well. Add water as required to make a smooth paste.
- In a tadka pan heat oil.
- Once oil is hot splutter mustard seeds.
- Add in chopped shallots and let it fry till light brown.
- Add asafoetida and curry leaves.Take it off flame and add it to the oats bowl.
- Mix well. Add little water to make thick batter of pouring consistency.
- Grease the idli plates. Heat the idli maker with water.
- Add the baking soda in the oats mixture and mix well.
- Pour the batter on the wells of the idli plate and steam it till a toothpick inserted comes out clean ( approx 6-8 minutes)
- Remove the plates and let it cool for 1-2 minutes.
- Now dip a sharp edged spoon in room temperature water.
- Use this spoon to take the idlis out by running it under the idlis.
- The idlis will come out smoothly without breaking or sticking to the plates.
Enjoy with peanut coconut chutney.
- You can add veggies like carrots, beans, beetroot to these idlis.
- If you like your tadka with lentils like gram dal or urad dal then add them too.
- You can also add chopped cashew to your tadka.
- If you like your idlis spicy then add chopped green chilli.