Oats Idli Recipe – Super soft, fluffy, healthy and delicious South Indian steamed cakes made with oats, yogurt and idly rava. Perfect for breakfast with chutney or sambar.
What is oats idli?
Idli is a traditional South Indian steamed cake, typically made by grinding and fermenting the soaked lentils. But there are plenty of instant versions of idli recipes with or without urad dal or lentils, oats Idly is one of the easy and quick versions of making idly.
Oats idly is one of the healthy and easiest South Indian breakfast or dinner recipes. These are puffy and super soft and made with just a couple of ingredients. The best part is they are instant and require no fermentation.
Why you’ll love oats idli?
Super easy and quick to make
Remain soft for a longer time of period.
Even a beginner cook can make them.
They are instant and require no fermentation.
Ingredients
Oats: I have used quick cooking oats here but they can be replaced with rolled oats as well.
Idli Rava: I made these idlys without sooji or semolina and have used idly rava which is made of parboiled rice. You can get it from any Indian or South Indian store or online.
Yogurt / Curd: I love to use fresh yogurt in my instant idli recipes, but you can also use sour curd if you want.
Eno fruit salt: It helps to make the idlis super fluffy. If you don’t have fruit salt, replace it with half amount of baking soda/cooking soda.
Water: The amount of water completely depends on the thickness of the yogurt. Add more or less.
Can I substitute idli rava with sooji?
Yes! you can replace it with the same amount of sooji or semolina. I have tried both versions and personally love the ones made with idly rava more.
Can I use buttermilk instead of curd?
Yes! you can make it with buttermilk. But add just enough to get the right consistency.
Can I make the batter before hand?
Yes! you can. If you are planning to make oats idly the next morning, make the batter before night and keep it in the fridge overnight. But DO NOT forget to mix the fruit salt just before steaming idlis. The batter will thicken more, so you will need to add a little water to adjust the consistency.
Tips:
Make sure the batter is thick. Watch the video below for a better understanding.
Always add fruit salt just before you steam the idlis. Don’t let the batter sit for a long time after mixing it with fruit salt.
Do not fill the idli molds full. Just filling it ¾th is enough.
I would recommend following the exact recipe for the best results. However, you can reduce the amount of yogurt by half and add more water to get the right consistency.
To check the doneness, touch the top of the idly with wet fingers. If it doesn’t stick to your fingers, it is done. Alternatively, insert a toothpick or knife in the middle of the idly, it should come out clean.
Serving suggestions:
Serve them hot or warm with coconut chutney, carrot peanut chutney, Peanut Coriander Chutney, Idli Podi, or Sambar.
They are perfect for breakfast or lunch or at any time of the day.
Storage:
If there are any leftovers, place them in an airtight container and store them in the refrigerator for up to a day.
Re-heat them in steamer or microwave before serving.
FAQs
Oats idli is an instant version of classic South Indian idli which is made with oats, yogurt, idli rava or semolina, fruit salt, or baking soda.
Yes! I have used two cups of yogurt for every cup of oats. You can also use a 1:1 ratio and add more water to adjust the consistency.
Quick-cooking / Instant oats or rolled oats can be used. You will need to grind them to a powder.
They should be cooked in 12 -15 minutes over a high flame.
They can be stored for a day in the refrigerator.
You can fill a bowl, vessel or can pan with the batter and steam using a big pot or vessel. Once it is cooked, cut into desired shapes. Muffins molds and jelly molds can be used as well. The cook time will depend on the size of the pan you use.
You can skip them if you don’t have them. But the texture of the idlis won’t be the same. They won’t be fluffy.
No, eno or baking soda can not be replaced with baking powder.
Step by step instructions:
Grind one cup of oats into a powder using a mixie or blender jar.
Transfer the ground oats to a mixing bowl and add idly rava.
Add two cups of yogurt to the bowl and mix everything well. Add a little water if needed. The batter should be thick.
Cover it with a lid and let it sit for 15-30 minutes.
Meanwhile, grease idly plates with some ghee or oil and keep them ready.
Once the batter rests well, give it a stir and little more water to adjust the consistency if needed. The batter should be thick like idli batter.
Add eno fruit salt to the batter and mix until well combined. The batter will be bubbling at this stage. Immediately fill ¾th of the greased idli plates with the batter
Pour 1.5-2 cups of water into the steamer and insert the idly plates. Cover the pot with a lid.
Steam cook them over a high flame for about 12-15 minutes.
To check the doneness, touch the top of the idli with wet fingers and if it doesn’t stick to your fingers, it is done. Alternatively, insert a toothpick or knife in the middle of the idly, it should come out clean.
Instant Oats Idli
Ingredients
- 1 Cup Oats (quick cooking or rolled)
- 1 Cup Idli Rava
- 2 Cups Yogurt
- 1 Teaspoon Eno Fruit Salt
- Salt to taste
Instructions
- Grind one cup of oats into a fine powder.
- Combine ground oats, idli rava, yogurt and salt in a mixing bowl and mix well. Add a little water if needed. The batter should be thick.
- Cover it with a lid and let it sit for 15-30 minutes.
- Meanwhile, grease idli plates with some ghee or oil and keep them ready.
- Once the batter rests well, give it a stir and little more water to adjust the consistency if needed. The batter should be thick like idli batter.
- Add eno fruit salt to the batter and mix until well combined. The batter will be bubbling at this stage. Immediately fill ¾th of the greased idli plates with the batter.
- Steam cook them over a high flame for about 12-15 minutes.
- To check the doneness, touch the top of the idli with wet fingers and if it doesn’t stick to your fingers, it is done. Alternatively, insert a toothpick or knife in the middle of the idly, it should come out clean.
- Serve hot or warm with chutney or sambar.
Video
Nutrition values are estimates only.
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