Idly is a very staple food in south india. Generally we prepare idli using rice and urad dhal and we need to ferment the traditional idli batter. But this oats is a instant version. We can make this idly with in ½ and hour and serve.
This isli doesn’t require fermentation. The main ingredient for this idly is oats and broken wheat/wheat rava.
Mostly we use semolina (rava/sooji) to make this idly along with oats. But to make it more healthy I have added wheat rava.
This idli is so delicious soft and healthy. I have given a very basic recipe to make this oats idli. We can use add-ons to the batter like carrot, beans ,peas, etc., as per our wish to make it more nutritious.
Generally we prepare oats porridge for breakfast, but we can make a lot of healthy recipes with oats. I have already posted some recipes with oats in my youtube channel. I will update here too one by one. In the mean time please check the below link for those recipes .
Ok now coming to the recipe.
OATS IDLY
SOAKING TIME: 15 mins | PREPARATION TIME: 5 mins | COOKING TIME: 10 mins
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: MAIN
CUISINE: SOUTH INDIAN
YIELDS: 12 IDLYS
INGREDIENTS:
2
cups oats
1
cup wheat rava
2
green chillies
1
cup curd
water
as required(approx 3 cup)
2 green chillies
Few
curry leaves
salt
as required(approx 2 teaspoon)
1 inch piece ginger(grated)
5 to 6 cashew nuts
1
tablespoon oil
1
teaspoon mustard seeds
1 teaspoon urad dhal
1
teaspoon channa dhal
1/2
teaspoon baking soda/Eno salt
Water
as required
VIDEO RECIPE LINK:
PREPARATION:
Dry roast oats and wheat rava separately for 1 to 2 minutes.
No need to roast them till they changes colour. Just sauté them till they becomes hot enough to touch and nice aroma starts to come.
Let them cool down and then grind into coarse powder.
You can prepare this powder and store in a airtight bottle for future use.
Keep it aside.
METHOD:
In a bowl mix the ground powder, curd and required water.
Let it rest for 15 minutes.
In this time, the flour will absorb the water and becomes thick.
After 15 minutes, add the other ingredients
Salt, ginger,green chillies, and cashews .
Now adjust the consistency by adding some more water and mix well.
Temper the mustard seeds in oil and then add urad dhal and channa dhal. roast them till golden brown.
add this tempering into the batter and mix well.
The batter should not be too thick or too thin.
Grease the idly plates with oil(if you are pouring the batter directl in to the pits in the idli plate).
Now mix eno salt or baking soda in to the batter and immediately pour in the idly plates.
Boil some water in the the idly pot .
Place the idly plate in the pot and steam cook for 10 minutes.
You can place some cashew nuts on the pits before pouring the batter for garnishing.
Once the idlys are cooked, it won’t stick,if you touch with wet fingers.
Dip a spoon in water and then remove the idlys after few minutes.
Serve hot with chutneys or sambhar of your choice.
NOTES:
1. you can even use semolina instead of wheat rava.
2. i have used samba broken wheat, you can use fine wheat rava too.
3. Totally 2 1/2 cups of water required for me, it may slightly differ as
per the rava used.
4. Dont add more water at a go, add little by little and prepare the
batter as right consistency to get nice fluffy idly.
5. You can even add grated carrots too.
6. After adding eno/Baking soda , dont let the batter to sit for
long time.
7. Mix the batter each and every time while making the idlys.
8.let the hot idly plate to sit for 2 to 3 minutes before removing idlys
or else you can show the backside of the idly plate under the water
to make it cool down fast.
9. Greasing the idly plate with oil is must if you are making the idlys
directly. you can use cloth too on the idly plate.
10.adding cashews is optional , but it gives nice crunchy tastes to the idlys.
11. Dont grind the oats and wheat rava into smooth powder, just grind them
as coarse as shown.
12. you can use instant variety oats too.
13.Just roast the rava and oats till it starts giving nice flavour, no need to
roast till the colour changes
VIDEO RECIPE:
STEP BY STEP
PHOTOS:
Dry roast oats and wheat rava separately for 1 to 2 minutes.
No need to roast them till they changes colour. Just sauté them till they becomes hot enough to touch and nice aroma starts to come.
Let them cool down and then grind into coarse powder.
You can prepare this powder and store in a airtight bottle for future use.
Keep it aside.
In a bowl mix the ground powder, curd and required water.
Let it rest for 15 minutes.
In this time, the flour will absorb the water and becomes thick.
After 15 minutes, add the other ingredients
Salt, ginger,green chillies, and cashews .
Now adjust the consistency by adding some more water and mix well.
Temper the mustard seeds in oil and then add urad dhal and channa dhal. roast them till golden brown.
add this tempering into the batter and mix well.
The batter should not be too thick or too thin.
Grease the idly plates with oil(if you are pouring the batter directl in to the pits in the idli plate).
Now mix eno salt or baking soda in to the batter and immediately pour in the idly plates.
Boil some water in the the idly pot .
Place the idly plate in the pot and steam cook for 10 minutes.
You can place some cashew nuts on the pits before pouring the batter for garnishing.
Once the idlys are cooked, it won’t stick,if you touch with wet fingers.
Dip a spoon in water and then remove the idlys after few minutes.
Serve hot with chutneys or sambhar of your choice.
Do try this recipe and please don’t forget to give your feedback in comments.
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