Oat Idli Recipe – Quick Carrot & Wheat Rava Steamed Cakes

Last Updated on 2 months by Neha Deshmukh

Oat Idli Recipe – Quick Carrot & Wheat Rava Steamed Cakes

Hey everyone! If you’re anything like me, mornings can be… hectic. Between getting ready and making sure everyone else is too, a quick, healthy breakfast is a lifesaver. That’s where these Oat Idlis come in! I first stumbled upon this recipe when I was trying to sneak more oats into my family’s diet, and honestly, it’s become a regular in our kitchen. They’re fluffy, subtly sweet from the carrots, and surprisingly satisfying. Plus, they’re ready in under 30 minutes!

Why You’ll Love This Recipe

These aren’t your grandma’s traditional idlis (though those are amazing too!). This recipe is perfect for a quick weekday breakfast or a light weekend brunch. They’re packed with the goodness of oats, are super easy to make, and require no overnight fermentation. Seriously, who has time for that on a busy morning? They’re also a great way to introduce oats to picky eaters – the texture is wonderfully soft and the carrot adds a touch of sweetness.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious Oat Idlis:

• 1 cup rolled oats
• 0.5 cup wheat rava (semolina)
• 0.5 cup curd (plain yogurt)
• 0.75 cup water
• 0.25 cup grated carrot
• 0.25 teaspoon baking soda
• 2 teaspoon oil
• 1 teaspoon mustard seeds
• 1 green chilli, finely chopped
• 0.5 teaspoon ginger, grated
• 1 pinch hing (asafoetida)
• 2 teaspoon curry leaves

Ingredient Notes

Let’s talk ingredients for a sec! Using rolled oats gives these idlis a lovely, slightly nutty flavour and a boost of fibre. Don’t worry about them being too grainy – we’re grinding them up! Wheat rava is key for that perfect soft and fluffy texture. It binds everything together beautifully. And don’t skip the hing (asafoetida)! It might smell a little funky on its own, but it adds a wonderful savoury depth to the tempering that really elevates the flavour. A tiny pinch goes a long way.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the rolled oats into a coarse flour using a mixer jar. You don’t want a super fine powder, just a slightly broken-down texture.
2. Now, let’s do the tempering! Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the green chilli, ginger, curry leaves, and hing. Sauté for about 30 seconds until fragrant.
3. Add the grated carrots to the pan and sauté for another minute until they soften slightly.
4. Pour in the oat flour and wheat rava. Sauté for about 2 minutes, stirring constantly, to lightly roast the flours. This helps remove any raw flour taste.
5. Take the pan off the heat and let the mixture cool down a bit. Once cooled, combine it with the curd, water, and salt. Mix well and let it rest for about 5 minutes. This allows the rava to absorb the water.
6. Add the baking soda and gently mix it in. Now, adjust the water if needed to get a thick, flowing batter – similar to pancake batter.
7. Grease your idli plates well with oil. Immediately pour the batter into the idli moulds. Don’t overfill them!
8. Steam the idlis in boiling water for 10-12 minutes. Make sure there’s enough water in your steamer throughout the process.
9. Turn off the heat and let the idlis cool for 2 minutes before gently removing them with a wet spoon. This prevents them from breaking.
10. Serve hot with your favourite chutney or sambar!

Expert Tips

Here are a few things I’ve learned over the years to make these idlis perfect every time:

• Grinding the Oats: Don’t over-grind the oats! A coarse flour is what you’re after. If you accidentally make it too fine, the idlis might become dense.
• Batter Consistency: The batter should be thick enough to hold its shape when poured, but still flow easily. Add water a tablespoon at a time if it’s too thick.
• Preventing Sticking: Generously greasing the idli plates is crucial! You can also sprinkle a little rice flour on top of the oil for extra insurance.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the curd with plant-based yogurt (like soy or almond yogurt).
• Gluten-Free Adaptation: Use gluten-free rava (like barnyard millet rava or jowar rava) instead of wheat rava.
• Spice Level Adjustment: My friend loves a bit of extra heat, so she adds an extra green chilli or a pinch of red chilli powder to the batter.
• Festival Adaptations: These are perfect for a quick breakfast during festivals like Ganesh Chaturthi or Onam, when you want something light and easy to digest.

Serving Suggestions

These Oat Idlis are delicious on their own, but they really shine when paired with:

• Coconut Chutney
• Tomato Sambar
• Spicy Peanut Chutney
• A dollop of ghee (clarified butter)

Storage Instructions

Leftover idlis can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming them again for a few minutes, or microwave them with a splash of water.

FAQs

Q1: Can I make this batter ahead of time?

Not really. Because of the baking soda, the batter is best used immediately after mixing. The reaction from the baking soda will start to lose its effectiveness over time.

Q2: What is the best way to grind oats for idli?

Use a dry grinder or a mixer jar. Pulse the oats a few times until you achieve a coarse flour. Avoid adding water while grinding.

Q3: Can I use a different vegetable instead of carrots?

Absolutely! You can try grated beetroot, zucchini, or even spinach. Just make sure to squeeze out any excess water from the vegetables before adding them to the batter.

Q4: My idlis are too hard, what went wrong?

Most likely, the batter was too thick, or you oversteamed them. Make sure the batter is a flowing consistency and check for doneness after 10 minutes.

Q5: What is the purpose of adding baking soda to the batter?

Baking soda helps to make the idlis light and fluffy. It creates air bubbles during steaming, resulting in a softer texture.

Q6: Can I steam the idlis in an electric steamer?

Yes, you can! Just follow the manufacturer’s instructions for your electric steamer. Make sure there’s enough water in the reservoir.