Oats Idli Recipe- Quick & Easy Indian Breakfast with Sooji & Carrot

Last Updated on 2 months by Neha Deshmukh

Oats Idli Recipe- Quick & Easy Indian Breakfast with Sooji & Carrot

Introduction

Good morning, everyone! If you’re anything like me, mornings can be… hectic. Between getting ready and making sure everyone else is too, breakfast often feels like an afterthought. But what if I told you that a healthy, delicious, and surprisingly easy breakfast could be on the table in under 30 minutes? That’s where these Oats Idli come in! I first made these when I was looking for a way to sneak more oats into my family’s diet, and they’ve been a staple ever since. They’re fluffy, flavorful, and a fantastic way to start the day.

Why You’ll Love This Recipe

These aren’t your grandma’s traditional rice idlis (though those are amazing too!). This recipe is a fantastic twist, offering a lighter, healthier option packed with the goodness of oats. They’re quick to make, require no overnight fermentation, and are incredibly versatile. Plus, the addition of sooji and carrot adds a lovely texture and subtle sweetness.

Ingredients

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

• 1 ½ cups Oats
• ¾ cup Semolina (Sooji/Upma Rava)
• 1 cup Yogurt (Curd)
• 1 Carrot
• ½ tsp Eno Salt (or cooking soda)
• ½ tsp Mustard seeds
• 1 tsp Split Black Gram Dal (Urad Dal/Minappapu)
• ¼ tsp Asafoetida (Hing)
• 2 Green chilies
• 1 sprig Curry leaves
• 1-2 tbsp Coriander leaves
• 2 tsp Oil

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Oats: Types and Nutritional Benefits

I prefer using rolled oats for this recipe, but quick-cooking oats work in a pinch. Avoid instant oats, as they can become mushy. Oats are a fantastic source of fiber, keeping you full and energized. (1 cup of dry oats is roughly 80 grams).

Semolina (Sooji/Upma Rava): Regional Variations & Uses

Semolina, or sooji, adds a lovely texture to the idlis. It’s a staple in Indian cooking, used in everything from upma to halwa. You can find it easily in any Indian grocery store. (¾ cup of sooji is approximately 120 grams).

Urad Dal: The Importance of Split Black Gram in South Indian Cuisine

Urad dal lends a subtle, nutty flavor and helps with the fluffiness. It’s a key ingredient in many South Indian dishes like dosa and vada. (1 tsp urad dal is about 6 grams).

Asafoetida (Hing): A Digestive Superpower

Don’t skip the hing! It might smell a little funky on its own, but it adds a wonderful savory depth and is known for its digestive properties. (¼ tsp hing is around 0.5 grams).

Eno Salt: Understanding its Role in Idli Making

Eno salt is the secret to light and fluffy idlis without fermentation. It reacts with the yogurt to create air bubbles. If you don’t have Eno, you can use baking soda, but use a little less (about ¼ tsp).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the oats. Dry roast the oats in a pan for about 4 minutes, until lightly golden and fragrant. Let them cool completely, then grind them into a fine powder.
2. Now, for the tempering. Heat the oil in a pan over medium heat. Add the mustard seeds and wait for them to splutter. Then, add the urad dal and sauté until golden brown.
3. Add the green chilies, curry leaves, and asafoetida to the pan. Sauté for another 2 minutes, until fragrant. Grate the carrot and add it to the pan, sautéing for another 2 minutes.
4. Add the semolina to the pan and roast for about 4 minutes, stirring constantly to prevent it from burning. Finally, mix in the chopped coriander leaves and remove from heat.
5. In a large bowl, combine the roasted oats powder, the semolina mixture, yogurt, and salt. Add water gradually, mixing well, until you form a thick, smooth batter – it should be a little thicker than pancake batter.
6. Grease your idli plates well with oil. This is important to prevent the idlis from sticking! Add the Eno salt to the batter and gently mix it in. Don’t overmix!
7. Immediately pour the batter into the greased idli plates.
8. Steam the idlis for 13-15 minutes. A good way to check if they’re done is to insert a toothpick – it should come out clean.
9. Let them cool slightly before carefully removing them from the plates. Serve warm with your favorite chutney!

Expert Tips

• Don’t overmix the batter after adding the Eno salt. This will deflate the air bubbles.
• Make sure your steamer has enough water.
• Greasing the idli plates well is crucial for easy removal.

Variations

• 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 Adjustment: Add more or fewer green chilies to adjust the spice level to your liking. My friend, Priya, loves to add a pinch of red chili powder for an extra kick!
• Festival Adaptations (Ganesh Chaturthi, Navratri): These idlis are a great, light option for festival breakfasts.

Serving Suggestions

These Oats Idli are delicious with a variety of chutneys – coconut chutney, tomato chutney, or even a simple coriander-mint chutney. A little sambar on the side is also fantastic!

Storage Instructions

Leftover idlis can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming or microwaving.

FAQs

Can I make Oats Idli batter ahead of time?

You can prepare the batter up to the point of adding the Eno salt and store it in the refrigerator for a few hours. Add the Eno salt just before steaming.

What is the best way to grind oats for idli?

A high-speed blender or a coffee grinder works best for grinding the oats into a fine powder.

Can I substitute Eno salt with baking soda? What’s the difference?

Yes, you can, but use about ¼ tsp of baking soda instead of ½ tsp of Eno salt. Eno salt is a bit milder and contains citric acid, which helps with the reaction.

My idlis are too hard. What went wrong?

The batter might have been too thick, or you might have oversteamed them. Try adding a little more water to the batter next time and reducing the steaming time slightly.

Can I add other vegetables to this Oats Idli recipe?

Absolutely! Feel free to add finely chopped vegetables like peas, beans, or spinach to the batter.