Oats Idli Recipe- Quick & Easy Indian Breakfast with Veggies

Last Updated on 2 months by Neha Deshmukh

Oats Idli Recipe – Quick & Easy Indian Breakfast with Veggies

Hey everyone! If you’re anything like me, mornings can be… hectic. Between getting ready and making sure everyone else is too, a quick, healthy breakfast is a lifesaver. And honestly, nothing beats a fluffy, warm idli to start the day. This Oats Idli recipe is my go-to when I want something satisfying, nutritious, and ready in under 30 minutes. It’s a fantastic way to sneak in some extra goodness, especially for the kids!

Why You’ll Love This Recipe

This isn’t your grandma’s traditional idli recipe (though I love those too!). It’s a modern twist that uses the goodness of oats, making it a little more wholesome and a lot quicker to prepare. It’s perfect for busy weeknights or lazy weekend brunches. Plus, it’s packed with veggies, so you can feel good about what you’re eating. Trust me, even the pickiest eaters will enjoy these!

Ingredients

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

• 1 cup Quaker Oats
• ½ cup Wheat Rava (Semolina)
• ½ cup Curd (Plain Yogurt)
• 3 tbsp Grated Carrots
• 1.5 tbsp Grated Cabbage
• 2 tbsp Green Peas
• As needed Salt
• 0.75-1 cup Water
• 1 inch piece Ginger, grated
• 1-2 Green Chillies, finely chopped
• ½ tsp Pepper Corns, crushed
• Few drops Lemon Juice
• ¾ tsp Eno Fruit Salt
• 2 tbsp Coriander Leaves, chopped
• 2 tsp Cooking Oil
• ½ tsp Mustard Seeds
• 1 tsp Urad Dal (Split Black Gram)
• 1 tsp Chana Dal (Split Bengal Gram)
• Few Curry Leaves
• A pinch of Hing (Asafoetida)

Ingredient Notes

Let’s talk ingredients! Using Quaker Oats gives these idlis a lovely texture and a boost of fiber. I prefer rolled oats, but quick-cooking oats work in a pinch (see FAQs!). Wheat rava adds a nice bite and helps bind everything together. Don’t skip it!

Now, about that Eno fruit salt – it’s the secret to super fluffy idlis. It creates a chemical reaction that makes the batter light and airy. You can use baking soda and lemon juice as a substitute, but Eno really does the trick.

Feel free to get creative with the veggies! I’ve used carrots, cabbage, and peas here, but you can add finely chopped beans, spinach, or even beetroot. It’s a great way to use up whatever’s in your fridge. And a tiny pinch of hing (asafoetida) adds a wonderful savory depth – it’s a staple in Indian cooking! You can find it at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s dry roast the oats in a kadai (or a heavy-bottomed pan) for 2-3 minutes on medium heat. This brings out their nutty flavor. Once roasted, grind them into a fine powder and set aside.
2. Heat the oil in a pan. Add the mustard seeds and let them splutter. Then, add the urad dal and chana dal, and sauté until they turn golden brown.
3. Throw in the curry leaves and a pinch of hing. Sauté for a few seconds until fragrant.
4. Now, add the grated carrots, cabbage, and green peas. Sauté for 1-2 minutes, just until they soften slightly.
5. Add the wheat rava and powdered oats to the pan. Roast for another 2 minutes, then add salt. Take the pan off the heat and let the mixture cool down for about 10 minutes.
6. In a large bowl, combine the roasted mixture with the curd and water. Mix well to form a batter with an idli batter consistency – it should be thick but pourable.
7. Just before you’re ready to steam, add the Eno fruit salt, lemon juice, and coriander leaves. Gently mix everything together. Don’t overmix! You’ll see the batter become light and frothy.
8. Grease your idli plates well. Pour the batter into each mold.
9. Steam for 15 minutes, or until a toothpick inserted into an idli comes out clean.

Expert Tips

Want perfect idlis every time? Here are a few things I’ve learned:

• Texture is key: The batter consistency is crucial. If it’s too thick, the idlis will be dense. If it’s too thin, they’ll fall apart. Add water gradually until you get the right consistency.
• Preventing sticking: Grease the idli plates really well. A little oil goes a long way. You can also dust them with a little rice flour.
• Don’t overmix: Once you add the Eno, mix gently. Overmixing will deflate the batter and result in hard idlis.

Variations

• Vegan Option: Substitute the curd with plant-based yogurt.
• Gluten-Free Adaptations: If you’re gluten-free, you can replace the wheat rava with rice rava or quinoa flakes.
• Spice Level Adjustments: Adjust the number of green chillies to your liking. You can also add a pinch of red chilli powder for extra heat.
• Festival Adaptations: These idlis are perfect for Ganesh Chaturthi! You can shape them into little modaks (dumplings) for a festive touch.

Serving Suggestions

These idlis are delicious on their own, but they’re even better with a side of chutney or sambar. I love serving them with:

• Coconut Chutney
• Tomato Mint Chutney
• Sambar
• Podi (Gunpowder)

Storage Instructions

Leftover idlis can be stored in the refrigerator for up to 3 days. Reheat them by steaming or microwaving. The batter can also be stored in the refrigerator for a day, but it might lose some of its fluffiness.

FAQs

1. Can I use instant oats for this recipe? What adjustments should I make?

You can! But instant oats are much finer, so you might need to reduce the amount of water slightly. Start with ¾ cup of water and add more if needed.

2. My idlis are too hard. What could be the reason?

There are a few possibilities. The batter might be too thick, you might have overmixed it after adding the Eno, or you might not have steamed them for long enough.

3. Can I make the batter ahead of time? How long will it stay good?

You can make the batter ahead of time, but it’s best to add the Eno just before steaming. The batter will stay good in the refrigerator for up to a day, but it might lose some of its fluffiness.

4. What is the best way to steam idlis to ensure they are cooked through?

Make sure your steamer is hot before you add the idli plates. Steam for 15 minutes, or until a toothpick inserted into an idli comes out clean.

5. Can I add other vegetables to the idli batter? Which ones work well?

Absolutely! Finely chopped beans, spinach, beetroot, or even grated zucchini work well.

6. What is hing and where can I find it?

Hing (asafoetida) is a pungent spice used in Indian cooking. It adds a wonderful savory flavor. You can find it at most Indian grocery stores or online.