I am always looking for healthy breakfast recipes that are high on protein or fibre with limited amount of carbs. So, when I chanced upon this recipe at sharmi’s passions, I immediately wanted to try this out.
Instant oats idli has a lovely combination of rava (sooji) with fibre rich oats. I normally use cracked wheat rava as a substitute for sooji to improve the nutritional benefit and reduce the carbs. One such recipe is my cracked (broken) wheat or lapsi upma. But since this instant oast idli is a breakfast recipe, I have used sooji for this recipe.
We all know that oats is very good for digestion, maintaining blood sugar and reducing the bad cholesterol levels in the body. So, once we use this to make something as delicious as idly or dosa, it gives me a very contentful feeling knowing we ate something healthy today 🙂
This instant oats idli is made similar to rava or sooji idly which is another simple and quick idly. Add some oats to it and you have your wonderfully healthy and nutritious oats idly. I call this instant because there is no fermentation required here like for the regular south Indian idli. I used curd since I added baking powder. Baking powder makes the idly a bit more fluffy or else the idli might come a bit flat.
I like serving this oats idli with tomato peanut chutney, but you may have it with any of your favorite chutney.
Makes: 12 idly
Cooking time: 10 mins
Soaking time: 30 mins
Quick cooking oats – 1 cup (I used saffola quick oats)
Semolina or sooji or upma rava – ¾ cup
Curd or buttermilk – ¼ cup
Baking powder – ½ tsp
Mustard seeds – ½ tsp
Chana dal or senaga pappu – ½ tsp
Urad dal or minappapu – ½ tsp
Hing or asafetida – 1/8 tsp
Walnuts or badam or cashew – 1 tbsp, optional (dry roasted)
Salt – to taste
Oil – for greasing idly moulds
- Dry roast the oats till a sweet aroma comes. Remove from heat and let it cool.
- Once it comes to room temperature, blend it to a smooth powder. Transfer to a mixing bowl.
- In the same pan, dry roast the semolina till it turns into a very light golden color. Add it to the oats.
- In a small pan, add tsp oil and once hot, add the chana dal and urad dal.
- Once it starts changing color, add the mustard seeds and hing and let it pop.
- Transfer this to the oats-sooji mixture.
- To this, add the baking powder, curd and cashews.
- Add enough water so that you get an idly batter consistency.
- Finally, season with salt and let it rest for atleast 30 minutes.
- Before you make idly, check the consistency. If it appears thick, add more water.
- Grease the idly pan with oil and prepare idly like you make the regular ones.
- Serve hot with any south Indian chutney or sambar.
- If using pressure cooker for the idly, remove the whistle.
- You can use any form of oats, the unflavored ones are preferred.
- You have to powder the oats, or else the texture will not be great.