Oats Idli Recipe | Instant Oats Idli

If you want a high-protein breakfast option, try these oats idlis. They are not only healthier than traditional idlis, but they are also easy to make. Loaded with the goodness of veggies, oats idli breakfast is a great way to start an energetic day.

Instant Oats Idli

Instant oats idli is an alternative to traditional idli. Traditionally, we make idli with a batter of rice and lentils, which is steamed to make soft and fluffy cakes.

However, we are substituting the grains (rice and lentils) with oats and semolina in this oats idli. This is a quicker idli than the rice and lentil idlis, as the rice idli requires a lot of preparation (8 hrs soaking + 16 hrs fermentation). These idlis are instant, and you can make them in 30 - 40 minutes.

This is also excellent finger food for toddlers and tiffin boxes for kids.

If you are on a weight loss diet, try my oatmeal diet plan to lose 5 - 7 kg in 10 days time.

Here are some of the more oats recipes on the blog:

oats coriander buttermilk

creamy banana oatmeal

baked oatmeal

oats upma

Read my collection of Popular Indian Breakfast recipes on my blog.

How do you make vegetable oats idli?

Here, I have added many veggies to make it a healthier twist. This is optional, but vegetables are always the best in any diet.

You can add veggies directly to the idli batter or saute them by tempering cumin seeds, mustard seeds, curry leaves, etc. I have added sauteed veggies here.

Step 1: Prepare Vegetable Sautee

Heat oil in a pan. Add mustard seeds, cumin seeds, onion, ginger, and green chilies (optional) and saute for a minute. Then, add finely chopped veggies and a pinch of salt. You can also add a pinch of turmeric. Saute veggies until they are soft and cooked al dente.

You can dry roast semolina or rava along with veggies. Add rava to a pan or skillet and saute for 2 - 3 minutes on medium-low heat, stirring continuously.

Once done, transfer it to a clean bowl and set it aside. Let it come down to room temperature.

Step 2: Prepare the batter

Take 1.5 cups of oats, ½ cup of semolina, and ¼ cup of curd.

Dry roast the oat flakes for 2 - 3 minutes. Keep stirring; otherwise, they will burn quickly. Then, remove them to another plate and cool completely.

Transfer to a blending jar and make a powder of these roasted flakes.

Add powdered oats, semolina/ rava, and curd to a mixing bowl. Gradually add water, making a thick batter. Whisk it for 2 minutes.

Add sauteed veggies to the batter. Add some salt to taste.

Cover with a lid and set aside for 15 minutes. After 15 minutes, check the consistency. Normally, it gets thicker when the semolina soaks up moisture. So add a little more water and make it to an idli batter consistency.

Whisk the batter well (in one direction) with a wired whisk.

In the end, add a tsp eno or baking soda and just mix it well with a spoon (don't whisk).

Now grease the molds and place 1 tbsp batter on molds, and steam on an idli maker or steamer, or pressure cooker. If you are using pressure cooker then don't forget to remove the whistle.

Steam for 12 - 15 minutes. Turn off the heat, but don't open immediately. Remove the mold and let it cool for a minute or two. Then with the help of a spoon, scrape out the idlis. Serve hot with sambar or chutneys.

Recipe Card For Oats Idli

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