Oats idli
Oats idli

Ayushi Pandey



Prep Time

: 15

Cooking Time

: 25



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 5.03 g
Sat Fat 1.34 g
Salt 233.0 mg
Sugars 2.39 g
  • Other Items
  1. 1 cup oats, plain oats
  2. ½ cup Rava
  3. 1 cup Curd
  4. ½ cup Water
  5. 1 carrot, grated
  6. ½ tsp Mustard Seeds
  7. ½ tsp Urad Dal
  8. ½ tsp Channa Dal
  9. ½ tsp Cumin Seeds
  10. 2 tsp Oil
  11. few coriander leaves, finely chopped
  12. ½ tsp baking soda, optional
  13. 16 Cashews
  14. Salt to taste
  1. dry roast the oats for 2 minutes. roast till they turn crisp. i have used rolled oats
  2. allow to cool and then blend to coarse powder. do not make fine powder. keep aside
  3. time to prepare the tempering. add 2 tsp of oil. when the oil turns hot, add mustard seeds, urad dal, jeera, channa dal. saute till they splutter.
  4. fry the grated carrot for a minute or two.
  5. then add half cup of semolina / sooji. and roast for 2 minutes or till thet turn fragrant.
  6. cool down the mixture completely before you add curd.
  7. in a large mixing bowl take the roasted sooji along with oats and salt. mix them well.
  8. now add 1 cup of curd and give a good mix.
  9. add in required water and mix well.
  10. add required water to get idli batter consistency.
  11. add some chopped coriander leaves and soak the batter for atleast 10 minutes.
  12. now just before steaming add in baking soda and mix till batter turns frothy.
  13. after adding baking soda do not let it sit for more time. grease the plates with oil and place cashew in the mould.
  14. pour the batter into the idli moulds.
  15. and steam it for 10 mins
  16. allow it to rest for 5 mins then unmould. serve hot with any chutney of your choice.