By Bhavana Verma
October 11, 2024
There are hundreds of unique ways to savour oats but nothing quite matches the wholesomeness, taste, mouthfeel and satisfaction of oats idli. Light and comforting, super tasty, and above all extremely nutritious, oats idli will be your new favourite recipe once you try it.
1 cup rolled oats ½ cup fine rava ½ cup Curd 1 cup water or add as required ½ teaspoon baking soda 1 small to medium-sized carrot - grated 1 tablespoon chopped coriander leaves salt as required
1 tablespoon oil ½ teaspoon mustard and cumin seeds ½ teaspoon urad dal 1 teaspoon chana da 1 pinch asafoetida ½ teaspoon crushed black pepper 1 teaspoon chopped green chillies 1 teaspoon finely chopped curry leaves 1-inch ginger 2 tablespoons grated coconut
Grind rolled oats into a fine flour. Peel and grate a carrot, then finely chop ginger, curry leaves, coriander leaves, and green chillies.
Heat up a pan and add mustard seeds, chana dal and urad dal. Saute them and add green chillies, ginger, curry leaves, cashews, and asafoetida. Saute for a minute.
Add rava to the pan and roast for 2 minutes on low heat. Add the oats flour and roast for 4 more minutes. Once roasted, transfer into a bowl and let cool.
Add grated carrots, chopped coriander, curd, and water to the mixture. Combine well and let rest for 5-6 minutes. Meanwhile, grease idli moulds with ghee or oil.
Boil water in a pressure cooker or the idli steamer and place a trivet/perforated plate inside. Add salt to the batter along with baking soda. Stir quickly.
Pour the prepared batter into idli moulds and place the mould inside the steamer. Cover and steam for 10-12 minutes.
Once the idlis are done, take them out and let them cool. Remove the idlis from moulds with a spoon and serve with coconut chutney and sambhar.