Oats Idli Recipe- Carrot & Pea Steamed Cakes- Easy Indian Breakfast

Last Updated on 4 months by Neha Deshmukh

Oats Idli Recipe: Carrot & Pea Steamed Cakes – Easy Indian Breakfast

Hey everyone! If you’re anything like me, mornings can be… hectic. But a good, healthy breakfast is so important to start the day right. I’m sharing my go-to recipe for Oats Idli – fluffy, flavorful steamed cakes packed with goodness. They’re a fantastic twist on the traditional South Indian idli, and honestly, even my pickiest eaters love them!

Why You’ll Love This Recipe

These aren’t your average idlis. We’re sneaking in oats for extra fiber and nutrition, and adding vibrant carrots and sweet peas for a pop of color and flavor. They’re light, easily digestible, and perfect for a quick weekday breakfast or a weekend brunch. Plus, steaming is a super healthy cooking method! You’ll feel good about what you’re feeding yourself and your family.

Ingredients

Here’s what you’ll need to make these delicious Oats Idli:

• 1 cup rolled oats
• 1 tablespoon oil
• 0.5 teaspoon cumin seeds
• 0.5 teaspoon mustard seeds
• 0.25 teaspoon hing (asafoetida)
• 1 teaspoon chana dal (split chickpeas)
• 1 teaspoon urad dal (split black lentils)
• 1 green chili, finely chopped
• 1 teaspoon chopped ginger
• 0.5 cup sooji (semolina)
• 1 large carrot, grated (about 1 cup)
• 0.33 cup frozen green peas
• 3 tablespoons chopped cilantro
• 0.25 teaspoon turmeric powder
• 0.25 teaspoon smoked paprika
• 0.125 teaspoon black pepper
• 0.25 teaspoon salt (or to taste)
• 0.75 cup yogurt
• 0.75 cup water
• 0.75 teaspoon fruit salt
• 1 tablespoon water (if needed)

Ingredient Notes

Let’s talk ingredients! Using rolled oats is a brilliant way to add a healthy boost to your idlis. They provide a lovely texture and are full of fiber.

• Hing (Asafoetida): Don’t skip this! It adds a unique, savory flavor that’s essential in South Indian cooking. A little goes a long way.
• Spice Levels: Feel free to adjust the green chili to your preference. My family likes a mild kick, but you can add more for a spicier idli.
• Regional Variations: Some families add a pinch of red chili powder directly to the batter for extra heat.
• Oats: Make sure to use rolled oats, not instant oats, for the best texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the rolled oats into a fine powder using a blender. Set aside.
2. Heat the oil in a pan over medium heat. Add the cumin seeds and mustard seeds. Wait for them to splutter – that’s when you know the flavor is releasing!
3. Add the hing, chana dal, and urad dal. Sauté until they turn golden brown. This usually takes about 2-3 minutes.
4. Now, toss in the chopped green chili and ginger. Sauté for another minute until fragrant.
5. Add the sooji and cook for 3 minutes on low-medium heat, stirring constantly. Then, add the oat powder and cook for 5-6 minutes, until everything is nicely fragrant.
6. Transfer this mixture to a large bowl and let it cool down a bit. Once cooled, mix in the grated carrot, soaked peas, chopped cilantro, turmeric powder, smoked paprika, black pepper, salt, yogurt, and water.
7. Give everything a good mix. The batter should be smooth and of a pouring consistency. Let the batter rest for about 10 minutes. This allows the flavors to meld together.
8. Just before steaming, add the fruit salt and 1 tablespoon of water (if needed) to the batter. Gently mix – you’ll notice it becoming light and fluffy.
9. Grease your idli molds well. Pour the batter into the molds, filling each cavity about ¾ full.
10. Steam the idlis for 12-13 minutes, or until a toothpick inserted into the center comes out clean.

Expert Tips

• Don’t overmix the batter after adding the fruit salt, or you’ll lose the fluffiness.
• Make sure your idli steamer is properly heated before adding the idli molds.
• A little oil brushed onto the idli plates prevents sticking.

Variations

• Vegan Adaptation: Swap the yogurt for plant-based yogurt (like soy or coconut yogurt) for a vegan version.
• Spice it Up: Add a pinch of cayenne pepper or a finely chopped serrano pepper for extra heat. My friend, Priya, loves adding a dash of sambar powder to the batter!
• Vegetable Medley: Feel free to experiment with other vegetables like finely chopped spinach, beetroot, or capsicum.

Gluten-Free Notes

Good news for those avoiding gluten! These idlis are naturally gluten-free as long as you use certified gluten-free rolled oats. Always double-check the packaging to be sure.

Spice Level Adjustment

• Mild: Reduce or omit the green chili.
• Medium: Use the recipe as is.
• Spicy: Add an extra green chili or a pinch of red chili powder.

Festival Adaptations

These idlis are a wonderful addition to festive breakfasts! They’re light enough for Ganesh Chaturthi and Navratri, and can be served with a variety of festive chutneys and sambars.

Serving Suggestions

Serve these warm Oats Idli with a side of sambar and your favorite chutney – coconut chutney and tomato chutney are classic choices. A dollop of ghee on top is also delicious!

Storage Instructions

Leftover idlis can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them by steaming or microwaving. You can also freeze them for longer storage.

FAQs

Q: What are the health benefits of adding oats to idli?

A: Oats are a fantastic source of fiber, which aids digestion and keeps you feeling full for longer. They also provide essential vitamins and minerals.

Q: Can I use a different vegetable instead of carrot and peas?

A: Absolutely! Feel free to get creative with your veggies. Spinach, beetroot, or finely chopped beans would all work well.

Q: Can I make the batter ahead of time?

A: Yes, you can! Prepare the batter up to the point of adding the fruit salt and store it in the refrigerator for up to 24 hours. Add the fruit salt just before steaming.

Q: What is the purpose of adding fruit salt?

A: Fruit salt (also known as eno) creates a chemical reaction that makes the idlis light and fluffy.

Q: What if I don’t have an idli steamer?

A: You can use a regular steamer with a tight-fitting lid. Just make sure there’s enough water in the bottom to create steam. You can also improvise with a large pot and a heat-proof plate or rack.