Wednesday, October 1, 2014

Instant Oats Idli

Yields: 12 standard sized idlis
Recipe Source: NDTV recipes


Traditional Oats - 2 cups
Cooking Oil - 2 teaspoons + greasing idli moulds
Bengal Gram - 2 tablespoons
Black Gram - 1 1/2 tablespoon
Mustard Seeds - 2 teaspoons
Dry Red Chilli - 1
Curry Leaves - 4
Asafoetida - a pinch
Green Chillis - 2
Ginger, grated - 1 teaspoon
Carrot, grated - 1 cup
Coriander Leaves, chopped - 1/8 cup
Salt - to taste
Yogurt/Curd (sour) - 2 cups + 1/4 cup
Fruit Salt (Eno) - 1/4 teaspoon


  1. Dry roast oats on medium flame until it turns slightly brown and gives out a warm aroma. Keep it aside and allow it to cool. Once cooled, coarsely powder using a blender.
  2. Chop green chillis.
  3. Take powdered oats in a large mixing vessel.
  4. Add chopped green chillis, grated carrot, chopped coriander leaves and grated ginger. Mix well.
  5. Heat oil in a pan.
  6. Add bengal gram, black gram, mustard seeds, dry red chilli pieces and curry leaves. 
  7. When the mustard seeds start spluttering, add asafoetida. Pour this over the oats mixture.
  8. Add salt. Mix well.
  9. Pour 2 cups of yogurt. Mix well until combined. If the batter is too thick, add a little more yogurt.
  10. Add fruit salt. Mix well until combined.
  11. Fill enough water in the steaming vessel.
  12. Grease the idli moulds.
  13. Pour the batter into the moulds and place the moulds in the steaming vessel.
  14. Steam cook the batter in the moulds for about 20 minutes.
  15. Insert a skewer to check if the idli is cooked. If the batter sticks to the skewer, cook for a few more minutes.
  16. Remove the lid of the steamer and allow it to cool down for 1-2 minutes.
  17. Serve hot with coriander chutney or any other chutney or sambhar of your choice.
Recipe Review: With minimum modifications done to the recipe, the idlis are not very soft and spongy. These idlis are heavy and slightly sticky due to the nature of oats. 


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