Oats Idli Recipe – Quick & Easy Indian Breakfast with Rava & Cashews

Last Updated on 4 months by Neha Deshmukh

Oats Idli Recipe – Quick & Easy Indian Breakfast with Rava & Cashews

Hey everyone! If you’re anything like me, mornings can be… hectic. But a good, hearty breakfast is so important to start the day right. That’s where these Oats Idli come in! They’re fluffy, flavorful, and surprisingly easy to make – even on a busy weekday. I first stumbled upon this recipe when I was looking for ways to sneak more oats into my family’s diet, and it’s been a breakfast staple ever since.

Why You’ll Love This Recipe

These aren’t your grandma’s traditional idlis (though those are amazing too!). This recipe gives you all the comfort of a classic South Indian breakfast with a healthy, modern twist. They’re packed with fiber from the oats, and the addition of rava (semolina) and cashews adds a lovely texture. Plus, they come together much faster than fermenting traditional idli batter! Seriously, you can have a warm, delicious breakfast on the table in under 30 minutes.

Ingredients

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

• 1 cup uncooked oats (approx. 150g)
• 0.5 cup rava or semolina (approx. 75g)
• 1 cup thick plain yogurt (approx. 240ml)
• 0.5 cup water (approx. 120ml)
• 1 tsp oil (approx. 5ml)
• 0.25 tsp black mustard seeds (approx. 1.25g)
• 0.5 tsp chana dal (approx. 2.5g)
• 2 tbsp fresh coriander leaves, chopped (approx. 6g)
• 0.75 tsp eno salt or baking soda (approx. 3.75g)
• 2 tbsp roasted cashew nuts (approx. 15g)

Ingredient Notes

Let’s talk ingredients! Oats are a fantastic addition to idlis – they make them lighter and add a subtle nutty flavor. I prefer using rolled oats, but quick-cooking oats work in a pinch too.

Rava, or semolina, is a key ingredient in many South Indian breakfasts. It gives the idlis a lovely texture and helps bind everything together. You can find it at most Indian grocery stores.

Now, about the Eno salt versus baking soda… Eno salt is a fruit salt that contains baking soda along with citric acid and flavourings. It creates a quicker, more consistent rise. If you’re using baking soda, add it right before steaming and don’t overmix!

And don’t skimp on the cashews! They add a lovely richness and crunch. Feel free to use other nuts like almonds or walnuts if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to dry roast the oats in a skillet over medium heat. Keep an eye on them and stir frequently until the edges start to curl – this takes about 5-7 minutes. Let them cool completely, then grind them into a powder.
2. Next, heat the oil in the same skillet. Add the mustard seeds and chana dal. Once the mustard seeds start to splutter and the chana dal turns golden brown, add the rava and roast for another 2-3 minutes. This step really brings out the flavour of the rava!
3. In a large bowl, combine the powdered oats, roasted rava mixture, chopped cashews, salt, and coriander leaves. Give it a good mix.
4. In a separate bowl, whisk together the yogurt and water until smooth. Pour this mixture into the dry ingredients and mix well to form a thick batter. Don’t worry if it seems a little thick at this stage.
5. Now for the magic! Just before you’re ready to steam, add the eno salt (or baking soda) to the batter and gently stir until it becomes light and bubbly. This is when things happen quickly, so have your idli molds ready!
6. Immediately pour the batter into greased idli molds.
7. Steam the idlis for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
8. Let them cool slightly before carefully removing them from the molds. Serve warm with your favorite chutney or sambar!

Expert Tips

Want perfectly fluffy idlis every time? Here are a few of my go-to tips:

• Don’t overmix the batter: Overmixing develops the gluten in the oats and rava, resulting in dense idlis.
• Grease those molds well: This is crucial for preventing sticking. A little oil goes a long way!
• Adjust the consistency: If the batter seems too thick, add a tablespoon of water at a time until you reach the desired consistency. It should be thick but pourable.
• Steam efficiently: Make sure your steamer has enough water and is at a rolling boil before adding the idli molds.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Oats Idli: Substitute the yogurt with plant-based yogurt (like soy or almond yogurt).
• Gluten-Free Oats Idli: Ensure your oats are certified gluten-free.
• Spice Level Adjustments: Add a finely chopped green chili or a small piece of grated ginger to the batter for a little kick. My friend, Priya, loves adding a pinch of asafoetida (hing) too!
• Festival Adaptations: These idlis are perfect for Ganesh Chaturthi! You can serve them as part of the festive breakfast spread.

Serving Suggestions

These Oats Idli are delicious on their own, but they’re even better with a side of chutney or sambar!

• Coconut Chutney: A classic pairing!
• Tomato Chutney: Tangy and flavorful.
• Coriander-Mint Chutney: Fresh and vibrant.
• Sambar: A lentil-based vegetable stew – perfect for dipping.

Storage Instructions

Got leftovers? No problem!

• Refrigeration: Store leftover idlis in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can also freeze idlis for up to a month. Wrap them individually in plastic wrap before placing them in a freezer-safe bag.
• 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

Got questions? I’ve got answers!

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

A: Rolled oats are ideal, but quick-cooking oats will work too. Avoid steel-cut oats, as they won’t grind properly.

Q: Can I make this recipe without Eno salt?

A: Yes, you can use baking soda instead. Use about ¾ tsp of baking soda and add it right before steaming. Don’t overmix!

Q: How do I prevent the idlis from becoming too dense?

A: Don’t overmix the batter, and make sure your eno salt (or baking soda) is fresh.

Q: Can I steam the idlis in a regular pot without an idli stand?

A: Yes, you can! Place a heat-proof plate or bowl upside down in the pot, add enough water to reach just below the plate, and then place the idli molds on top of the plate.

Q: What are some healthy alternatives to cashews in this recipe?

A: You can substitute cashews with almonds, walnuts, or even pumpkin seeds for a different nutritional profile.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!