Oats Idli Recipe – Carrot & Cashew Steamed Breakfast Bites

Last Updated on 4 months by Neha Deshmukh

Oats Idli Recipe – Carrot & Cashew Steamed Breakfast Bites

Introduction

Okay, let’s be real – mornings can be chaotic. Especially if you’re trying to get a healthy, satisfying breakfast on the table. I stumbled upon this Oats Idli recipe a few years ago, and it’s been a total game-changer. It’s quick, surprisingly easy, and a fantastic way to sneak in some extra goodness. Plus, the little cashew pieces? They just make everything feel a little bit special, don’t they? Get ready for fluffy, flavorful idlis that will make your mornings a whole lot brighter!

Why You’ll Love This Recipe

This isn’t your grandma’s traditional idli (though I love those too!). This recipe is perfect for a quick weekday breakfast, a light dinner, or even a healthy snack. It’s packed with nutrients from the oats and carrots, and the cashew adds a lovely touch of richness. It’s also a great way to introduce oats to picky eaters – they won’t even realize they’re getting a healthy dose of fiber!

Ingredients

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

• 1 cup oats
• 3 tsp oil
• 1 tsp mustard seeds
• ?? tsp urad dal (split black lentils) – about 1 tsp
• 1 tsp chana dal (split chickpeas)
• ?? tsp cumin / jeera – about ½ tsp
• Few curry leaves (around 8-10)
• ?? tsp ginger paste – about 1 tsp
• 2 green chilies, chopped
• 1 medium carrot, grated
• ?? tsp turmeric powder – about ¼ tsp
• ?? cup rava / semolina / suji – about ½ cup
• ?? cup curd / yogurt – about ¾ cup
• 1 cup water
• 2 tbsp coriander leaves, chopped
• ?? tsp salt – to taste (start with ½ tsp)
• 7 cashew halves
• ?? tsp eno fruit salt – about 1 tsp

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Oats: The Star Ingredient & Nutritional Benefits

I prefer using rolled oats for this recipe, but quick-cooking oats work in a pinch. Rolled oats give a slightly better texture. Oats are a fantastic source of fiber, keeping you full and energized.

Rava/Semolina/Suji: Texture & Regional Variations

The semolina (rava) adds a lovely light and airy texture to the idlis. Don’t skip it! In some South Indian households, they also add a little rice flour for extra softness.

Curd/Yogurt: Importance of Sourness & Alternatives

Using slightly sour curd is key for that authentic idli flavor and fluffiness. If your curd isn’t sour enough, you can leave it out at room temperature for a few hours. You can also add a squeeze of lemon juice.

Spices: Exploring the Flavor Profile (Mustard, Cumin, Turmeric)

These spices aren’t just about flavor; they’re also packed with health benefits! Mustard seeds add a lovely pop, cumin brings warmth, and turmeric provides a beautiful color and anti-inflammatory properties.

Cashews: A Luxurious & Flavorful Addition

Honestly, the cashews are my favorite part! They add a subtle sweetness and a delightful crunch. Feel free to add more if you’re a cashew lover like me.

Eno Fruit Salt: The Key to Fluffiness

Eno fruit salt is what gives these idlis their light and airy texture. It reacts with the curd to create bubbles, making them super fluffy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the oats in a pan until they’re crisp and golden brown. Let them cool completely, then blend them into a fine powder. This step is crucial for a smooth idli texture.
2. Heat the oil in a kadai (or a deep pan). Add the mustard seeds, urad dal, chana dal, cumin, and curry leaves. Sauté until the mustard seeds splutter and everything smells fragrant.
3. Add the ginger paste and chopped green chilies. Sauté for about 30 seconds until the raw smell disappears.
4. Mix in the grated carrot and turmeric powder. Cook for about 2 minutes, stirring occasionally.
5. Now, add the semolina and roast on low heat until it’s aromatic – about 2-3 minutes. Stir in the powdered oats and mix well.
6. Let the mixture cool down completely. In a large bowl, combine the cooled mixture with the curd, water, coriander leaves, and salt. Mix everything together until you have a smooth batter.
7. Cover the batter and let it rest for at least 20 minutes. This allows the oats and semolina to absorb the moisture and create a better texture.
8. Grease the idli plates well. Place a cashew half in each mold. This is where the magic happens!
9. Just before steaming, add the eno fruit salt to the batter and gently mix until it becomes frothy. Don’t overmix!
10. Immediately pour the batter into the greased idli molds.
11. Steam on medium flame for 15 minutes. A good test is to insert a toothpick – if it comes out clean, they’re ready!
12. Serve warm with your favorite chutney and sambar.

Expert Tips

A few little secrets to idli perfection:

Achieving the Perfect Idli Texture

The key is to get the batter consistency right – it should be thick but pourable. If it’s too thick, add a little more water.

Roasting Oats for Optimal Flavor

Don’t skip roasting the oats! It really enhances their flavor and prevents them from making the idlis gummy.

Working with Eno Fruit Salt – Timing is Key

Add the eno fruit salt right before you’re ready to steam. The reaction starts immediately, so you need to get the batter into the molds quickly.

Preventing Idlis from Sticking to the Plates

Grease the idli plates generously with oil. You can also dust them with a little rice flour.

Variations

Let’s get creative!

Vegan Oats Idli

Substitute the curd with plant-based yogurt (like almond or soy yogurt).

Gluten-Free Oats Idli

Ensure your oats are certified gluten-free.

Spice Level Adjustments (Mild, Medium, Spicy)

Adjust the number of green chilies to your liking. You can also add a pinch of red chili powder for extra heat.

Festival Adaptations (Ganesh Chaturthi, Navratri)

Add a pinch of saffron to the batter for a festive touch.

Adding Different Vegetables (Beets, Spinach)

Grated beets or finely chopped spinach can be added to the batter for extra color and nutrients. My kids love it when I add a little beetroot!

Serving Suggestions

These idlis are delicious with:

• Coconut chutney
• Tomato chutney
• Sambar
• A dollop of ghee

Storage Instructions

Leftover idlis can be stored in the refrigerator for up to 2 days. Reheat them by steaming or microwaving. You can also freeze them for longer storage.

FAQs

What is the best type of oats to use for idli?

Rolled oats are ideal, but quick-cooking oats can work too.

Can I make the batter ahead of time? If so, for how long?

You can make the batter a few hours ahead of time, but add the eno fruit salt just before steaming.

What can I substitute for Eno fruit salt?

A mixture of baking soda and lemon juice can be used as a substitute, but the results may vary.

Why are cashews added to the idli mixture?

They add a lovely flavor and texture! It’s a little touch of luxury.

How do I prevent the idlis from becoming soggy?

Make sure the steamer is properly heated before adding the idli plates. Don’t open the lid during steaming.

Can I steam the idlis in an Instant Pot?

Yes! Use the steam function and follow the same steaming time.