Oats & Rava Idli Recipe- Quick Indian Steamed Cakes

Last Updated on 4 months by Neha Deshmukh

Oats & Rava Idli Recipe – Quick Indian Steamed Cakes

Introduction

Okay, let’s be real – sometimes you want a comforting, fluffy idli, but you don’t want to spend hours soaking lentils and going through the whole traditional process. I totally get it! That’s where these Oats & Rava Idli come in. They’re a fantastic shortcut, ready in under an hour, and still deliver that satisfying, slightly tangy goodness we all crave. I first made these when I was craving idli but realized I hadn’t planned ahead. They’ve been a lifesaver ever since!

Why You’ll Love This Recipe

These aren’t your grandma’s idlis (though, let’s be honest, grandma’s idlis are always amazing!). But seriously, these are perfect for busy weeknights, impromptu breakfasts, or when you just want a lighter take on a classic. They’re quick, easy, and surprisingly healthy thanks to the addition of oats. Plus, the rava gives them a lovely texture.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful idlis:

• 1 cup quick-cooking oats (approx. 150g)
• ½ cup rava (semolina) (approx. 100g)
• ½ cup curd (yogurt) (approx. 120ml) – I prefer using slightly sour curd for that authentic tang!
• 1 cup water (approx. 240ml)
• ½ teaspoon cumin seeds (approx. 2.5g)
• ½ teaspoon mustard seeds (approx. 2.5g)
• 1 teaspoon chana dal (split chickpeas) (approx. 5g)
• ½ teaspoon crushed black pepper (approx. 2.5g)
• 1 tablespoon chopped coriander leaves (approx. 7g)
• 1 teaspoon chopped curry leaves (approx. 5g)
• 1 teaspoon chopped ginger (approx. 5g)
• 1 teaspoon chopped green chilies (approx. 5g) – adjust to your spice preference!
• 8-10 cashews (chopped)
• ½ to 1 tablespoon oil (approx. 7-14ml)
• 1 teaspoon fruit salt (Eno) or ½ teaspoon baking soda (approx. 5g)
• 1 small carrot (grated)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Oats are a fantastic source of fiber and make these idlis a bit more nutritious. Quick-cooking oats work best for texture, but I’ll cover substitutions in the FAQs. Rava, or semolina, adds a lovely grainy texture and helps bind everything together. You can find it in most Indian grocery stores, or even in the international aisle of larger supermarkets.

Now, about that fruit salt (Eno) or baking soda. This is key for the fluffiness! It creates the air bubbles that give idlis their signature light texture. Don’t skip it! A pinch of asafoetida (hing) adds a subtle savory depth – it’s optional, but I love it.

Historically, idlis were made solely with fermented rice and lentil batter. Regional variations exist, with some adding spices or vegetables to the batter. This recipe is a modern take, embracing convenience without sacrificing flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the oats into a fine flour. This helps with the texture.
2. Prep your veggies and herbs: grate the carrot, and finely chop the coriander, curry leaves, ginger, and green chilies. Roughly chop the cashews.
3. Heat the oil in a pan over medium heat. Add the cumin seeds and mustard seeds. Let them splutter and dance around – that’s how you know they’re ready! Then, add the chana dal and temper until golden brown.
4. Now, toss in the green chilies, ginger, curry leaves, cashews, and black pepper. Add a tiny pinch of asafoetida (if using). Sauté for about a minute until fragrant.
5. Add the semolina and roast for 2 minutes, stirring constantly. Then, add the oat flour and roast for another 4-5 minutes on low heat. Be careful not to burn it! Let this mixture cool down completely.
6. In a large bowl, combine the roasted mixture with the curd, water, and grated carrot. Mix well, then add the chopped coriander. Let the batter rest for about 5 minutes – this allows the flavors to meld.
7. Grease your idli molds generously with oil. This is important to prevent sticking! Right before steaming, add the fruit salt or baking soda and a pinch of salt to the batter. Mix quickly but gently – don’t overmix.
8. Pour the batter into the idli molds, filling each cavity about ¾ full.
9. Steam for 10-12 minutes. To check if they’re done, insert a toothpick into the center of an idli. If it comes out clean, they’re ready!

Expert Tips

• Fluffy Idlis: The key to fluffy idlis is not overmixing the batter after adding the fruit salt or baking soda. Mix just until combined.
• Preventing Sticking: Generously greasing the idli molds is crucial. You can also dust them with a little rice flour.
• Steaming Time: Steaming time can vary depending on your steamer. Start checking at 10 minutes and adjust accordingly.

Variations

• Vegan Adaptation: Substitute the curd with vegan yogurt.
• Gluten-Free Notes: Rava (semolina) can contain gluten depending on the source. Ensure you use a certified gluten-free rava if you have a gluten intolerance.
• Spice Level Adjustment: Feel free to add more green chilies or black pepper if you like things spicy!
• Festival Adaptations: These idlis are perfect for Ganesh Chaturthi! You can also serve them as a light and healthy breakfast any day of the week. My friend, Priya, always adds a little turmeric for a golden hue during festivals.

Serving Suggestions

These Oats & Rava Idlis are delicious with:

• Coconut chutney – a classic pairing!
• Sambar – a lentil-based vegetable stew.
• Idli podi – a flavorful spice blend.

Storage Instructions

• Refrigerated: Leftover idlis can be stored in an airtight container in the refrigerator for up to 3 days.
• Frozen: For longer storage, freeze them! Place the cooled idlis in a single layer on a baking sheet and freeze for about 30 minutes. Then, transfer them to a freezer-safe bag or container. They’ll keep for up to a month.
• Reheating: Reheat refrigerated idlis by steaming them for a few minutes or microwaving them with a splash of water. Frozen idlis can be steamed directly from frozen.

FAQs

1. Can I use rolled oats instead of quick-cooking oats? What adjustments should I make? You can, but the texture will be slightly chewier. Grind the rolled oats into a coarser flour before using. You might also need to add a tablespoon or two of extra water to the batter.
2. What is rava/semolina, and where can I find it? Rava is a coarse flour made from durum wheat. You can find it in most Indian grocery stores or in the international aisle of larger supermarkets.
3. Can I make the batter ahead of time? If so, for how long? You can make the batter ahead of time, but don’t add the fruit salt or baking soda until just before steaming. The batter can be stored in the refrigerator for up to 24 hours.
4. My idlis are dense and not fluffy. What could have gone wrong? Most likely, you overmixed the batter after adding the fruit salt or baking soda, or you didn’t use enough. Make sure to mix gently and quickly.
5. Can I steam the idlis in an Instant Pot? What are the timings? Yes! Add 1 cup of water to the Instant Pot. Place the idli stand inside. Pour the batter into the greased idli molds and place them on the stand. Close the lid and set the Instant Pot to steam for 8-10 minutes, followed by a natural pressure release for 5 minutes.
6. What is asafoetida (hing) and can I skip it? Asafoetida is a pungent spice that adds a savory depth to Indian dishes. You can definitely skip it if you don’t have it, but it does enhance the flavor.