- Dry roast oats on medium heat until fragrant and warm. Let cool, then grind into a powder.
- In a separate pan, dry roast cracked wheat rava (sooji) for 2-3 minutes on low heat until lightly golden. Allow to cool.
- Heat oil in a pan. Add mustard seeds and let them splutter. Add chana dal and urad dal, sauté until golden brown.
- Stir in chopped ginger, green chilies, curry leaves, and grated carrot. Sauté briefly, then remove from heat to cool.
- In a bowl, combine powdered oats, roasted cracked wheat, coriander leaves, and the cooled tempering mixture.
- Mix in curd and salt. Gradually add water to achieve an idli batter consistency. Let rest for 20-30 minutes.
- If using, add baking soda and mix well just before steaming.
- Pour batter into greased idli molds and steam for 10-12 minutes or until cooked through.
- Serve hot with chutney of your choice.
- Calories:120 kcal25%
- Energy:502 kJ22%
- Protein:4 g28%
- Carbohydrates:20 mg40%
- Sugar:2 mg8%
- Salt:200 g25%
- Fat:3 g20%
Last Updated on 2 months by Neha Deshmukh
Oats & Cracked Wheat Idli Recipe – Easy South Indian Breakfast
Hey everyone! If you’re anything like me, mornings can be… hectic. But a delicious, healthy breakfast doesn’t have to be complicated. I stumbled upon this Oats & Cracked Wheat Idli recipe a while back, and it’s become a total lifesaver. It’s light, fluffy, and packed with goodness – a fantastic way to start your day! Plus, it’s a sneaky way to get a little extra fiber in, even for the picky eaters in the family.
Why You’ll Love This Recipe
This isn’t your grandma’s traditional idli (though I love those too!). This version combines the goodness of oats and cracked wheat (Samba Ravai) for a healthier twist. It’s quick to prepare, steams up beautifully, and is incredibly versatile. Seriously, you’ll be making these again and again! It’s perfect for a weekday breakfast, a light dinner, or even a healthy snack.
Ingredients
Here’s what you’ll need to whip up a batch of these delightful idlis:
- ½ cup Oats (quick cooking)
- ½ cup Samba Ravai (cracked wheat)
- ½ cup Sour Curd
- 2 tbsp Coriander leaves (finely chopped)
- ¼ tsp Baking soda (optional)
- To taste Salt
- As needed Water
- 1 tsp Mustard seeds
- ¾ tsp Bengal gram (channa dal)
- 1 tsp Urad dal
- A sprig Curry leaves (tender)
- 1-2 Green chillies
- 1 inch piece Ginger
- ¼ cup Carrot (grated)
Ingredient Notes
Let’s talk ingredients! A few little tips can make all the difference.
Oats (Quick Cooking): Benefits & Selection
Quick-cooking oats are the way to go here. They blend beautifully and give the idlis a lovely texture. Don’t use steel-cut oats – they won’t work the same! Around 40g of quick cooking oats is equivalent to ½ cup.
Samba Ravai (Cracked Wheat): A Healthy Grain
Samba Ravai, or cracked wheat, adds a wonderful nutty flavor and a boost of fiber. You can usually find it in Indian grocery stores. If you can’t find it, you could try using semolina (rava), but the texture will be slightly different. About 60g of Samba Ravai is equivalent to ½ cup.
Sour Curd: The Key to Soft Idlis
Don’t underestimate the power of sour curd! It’s what gives these idlis their signature softness. If your curd isn’t sour enough, let it sit out at room temperature for a few hours. Around 120g of sour curd is equivalent to ½ cup.
Unique Spice Blend: Mustard Seeds, Channa Dal & Urad Dal
This little tempering is where the magic happens. The mustard seeds add a lovely pop, while the channa dal and urad dal contribute a nutty, savory flavor. It’s a classic South Indian combination!
Regional Variations in Idli Seasoning
Every South Indian household has its own little twist on the seasoning. Some add a pinch of asafoetida (hing) for extra flavor, while others include a few dried red chillies for a bit of heat. Feel free to experiment!
Step-By-Step Instructions
Alright, let’s get cooking!
- First, let’s dry roast the oats on medium heat until they’re warm and fragrant. This takes just a few minutes. Once cooled, grind them into a powder.
- In a separate pan, dry roast the Samba Ravai for 2-3 minutes on low heat. Keep an eye on it – you don’t want it to burn! Let it cool down too.
- Now for the tempering! Heat a little oil in a pan. Once hot, add the mustard seeds and let them splutter. Then, add the channa dal and urad dal and sauté until they turn golden brown.
- Stir in the chopped ginger, green chillies, curry leaves, and grated carrot. Sauté briefly, then remove from the heat and let it cool completely.
- In a large bowl, combine the powdered oats, roasted Samba Ravai, chopped coriander leaves, and the cooled tempering mixture.
- Add the sour curd and salt. Now, gradually add water, mixing as you go, until you achieve an idli batter consistency – it should be smooth and pourable, like a slightly thick pancake batter. Let this mixture rest for 20-30 minutes. This allows the rava to absorb the water and gives the idlis a better texture.
- If you’re using it, add the baking soda and mix well. This will give your idlis an extra fluffy lift!
- Grease your idli molds well (a little oil or cooking spray works great). Pour the batter into the molds, filling them about ¾ full.
- Steam for 25 minutes, or until a toothpick inserted into the center comes out clean.
Expert Tips
A few little secrets to idli success!
Achieving the Perfect Idli Batter Consistency
The batter consistency is key. It shouldn’t be too thick or too runny. Think of it like a pouring yogurt. If it’s too thick, add a little more water. If it’s too runny, add a tablespoon of oats or rava.
Steaming Techniques for Fluffy Idlis
Make sure your steamer is nice and hot before you start. Also, don’t open the lid while the idlis are steaming – this can cause them to collapse!
Troubleshooting Common Idli Problems
- Idlis are too hard: Your batter might be too thick, or you didn’t let it rest long enough.
- Idlis are too soft: You might have used too much water, or not enough baking soda.
- Idlis are sticking to the molds: Make sure you grease the molds really well!
Variations
Let’s get creative!
Vegan Oats & Cracked Wheat Idli
Swap the curd for plant-based yogurt (like soy or coconut yogurt) and you’ve got a delicious vegan version!
Gluten-Free Considerations
This recipe is naturally gluten-free, as long as your oats are certified gluten-free.
Adjusting the Spice Level
If you like things spicy, add an extra green chilli or a pinch of red chilli powder to the tempering.
Festival Adaptations (Ganesh Chaturthi, etc.)
During festivals, some families add a little bit of grated coconut to the batter for extra richness.
Serving Suggestions
Time to enjoy your hard work!
Traditional South Indian Chutney Pairings
Idlis are made for chutney! Coconut chutney, tomato chutney, and coriander-mint chutney are all classic pairings.
Sambar Accompaniment Ideas
A bowl of warm sambar is the perfect accompaniment to idlis.
Modern Twists: Dips & Sauces
Don’t be afraid to experiment! A dollop of peanut butter or a spicy mango chutney can also be delicious.
Storage Instructions
Got leftovers? No problem!
Storing Idli Batter
You can store the idli batter in the refrigerator for up to 2-3 days. Just give it a good stir before using.
Storing Cooked Idlis – Reheating Methods
Cooked idlis can be stored in the refrigerator for up to 3 days. Reheat them by steaming them for a few minutes, or by microwaving them with a little water.
FAQs
Got questions? I’ve got answers!
Can I use rolled oats instead of quick-cooking oats?
You can, but the texture won’t be quite as smooth. You might need to grind the rolled oats a bit before using them.
What is Samba Ravai and where can I find it?
Samba Ravai is a type of cracked wheat commonly used in South Indian cooking. You can find it at most Indian grocery stores.
Can I make this recipe without baking soda?
Yes, you can! The idlis will be a little less fluffy, but still delicious.
How do I prevent the idlis from sticking to the molds?
Grease the molds very well with oil or cooking spray.
Can I make these idlis in an Instant Pot?
Absolutely! Use the steam function and follow the same steaming time.
What is the best way to store leftover idli batter for multiple days?
Store in an airtight container in the refrigerator. Stir well before each use. You might need to add a little water if it thickens.
Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
