Hi friends! Have you made oats idli? Now, for those of you who don't know, oats iddli is delicious and healthy dish that's perfect for breakfast or even as a snack. Oats idli/rice cake is a variation of the traditional South Indian dish, idli, which is typically made with rice and lentils.
The main ingredient in oats idli is, you guessed it, oats! Oats are a great source of fiber and protein, which makes them a nutritious addition to any meal. In addition to oats, the idli batter also includes yogurt, semolina, and some spices. The best part is that, it does not require pre-peperation. It can be ready in no time! You can steam them in a traditional idli steamer or even in a microwave. Once they're done, serve them with some chutney or sambar for a delicious and satisfying meal.
If you are following my posts, then by now you must know, I am health enthusiast and I am always looking for ways to incorporate nutritious, whole foods into our diet. And my husband and I love iddlis. So oats idli has become a staple breakfast at my home because it provides a healthy and tasty alternative to traditional iddli which is made of rice. Oats is also popular breakfast option nowadays among many not only becuase of its health benifits but also its versatility. You can customize the batter by adding different spices or vegetables to make it more flavorful and nutritious. Plus, the steamed idlis are easy to pack and take on-the-go, making it a great option for busy mornings. Overall, oats idli has become a staple breakfast because it's a healthy, tasty, and great option for anyone looking to start their day off on the right foot; adding more whole grains to their diet, or for those who are trying to reduce their intake of refined grains. So why not give it a try and add some variety to your breakfast routine? And if you haven't tried it yet, give it a shot and see how it can improve your mornings!
Oatstanding Iddli/rice cake recipe
Cusine : South Indian
Serves: 2-3 people (The batter makes 8 idlis)
Section 1: Ingredients Required
For making iddli batter
1 cup oats roasted
1/2 cup rava roasted
1/4 cup yogurt
1 cup water
1/2 tea spoon salt
1 tea spoon fruit salt or (1tbsp lemon juice and 1/2 tsp soda)
2 tbsp of carrot grated
2 table spoon corriander leaves finely chopped
2-4 table spoon of water
For tempering
1/4 tea spoon mustard
1/2 tea spoon cumin seeds
1 tea spoon split black gram / urad dal
1 tea spoon split bengal gram / chana dal(optional)
1/2 tea spoon ginger
1 green chilli
1 and 1/2 table spoon oil + clarified butter (ghee)
4-5 cahsew nuts
few curry leaves finely chopped (4-5)
1 pinch of hing
Section 2: Recipe video
For better understanding watch the recipe video before reading the instructions
Section 3: Instructions
First roast oats until aromatic and blend it in a mixer causing every 30 seconds to course powder and set aside. Then roast semolina until aromatic and set this also aside.
In a mixing bowl, combine the oats, semolina, yogurt, and salt. Add water to make a thick batter. Set it aside for 15-20 minutes.
In the meantime, heat oil or ghee in a pan on medium heat. Add mustard seeds, cumin seeds and urad dal. Saute for a few seconds until the mustard seeds start to splutter.
Add the grated ginger, chopped green chili, curry leaves, and chopped cashews. Saute until the cashews turn golden brown and finally add hing.
Add the tempering mixture to the idli batter when it cools and mix well.
Heat water in an idli steamer or a pressure cooker.
Check the consistency of the batter, if it is too thick add 2-4 tbsp of water. It should not be pouring cocnsistency. It should be thick consistency without lumps.
Grease the idli moulds with some oil or ghee. Then add 1 tsp of eno fruit salt and mix gently.
Immediately pour the batter into the moulds, filling them up to 3/4th of their capacity. Optionally, you can place roasted cashews and garnish with grated carrot and corriander.
Place the idli plates in the steamer and steam for 10-12 minutes until they are cooked or micromwave in small glass bowls or microwave safe iddli moulds for 2 minutes. To check if they are done, insert a toothpick or knife into the center of an idli. If it comes out clean, the idlis are ready.
Allow the idlis to cool down for a few minutes before removing them from the plates.
That's it! Your delicious and healthy oats idlis are ready to be enjoyed.
Section 4: Storing instructions
The iddlis can be stored in the referegerator for 2-3 days. Also, the mixture to make the iddli batter can be pre-prepped and stored in a air-tight container upto a month.
Section 5: Serving instructions and conclution
These can be served hot with any chutney of your choice(click on this link for the recipe of peanut chutney) or sambar, or both for delicious and satisfying breakfast or light dinner. Also, it can be enjoyed as a snack. Hoping you liked the recipe. Please share your comments and feedback. Thank you.
Stay healthy, stay happy!
Yummily,
Vinitha
Comments