Oats Idli Recipe- Quick & Easy Rava-Oats Steamed Cakes

Last Updated on 4 months by Neha Deshmukh

Oats Idli Recipe – Quick & Easy Rava-Oats Steamed Cakes

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak a little extra goodness into your breakfast. And let me tell you, these Oats Idli are it. They’re fluffy, flavorful, and surprisingly easy to make – even on a busy weekday morning. I first stumbled upon this recipe when trying to increase the fiber in my family’s breakfast, and it’s been a hit ever since!

Why You’ll Love This Recipe

These aren’t your grandma’s traditional idlis (though those are amazing too!). This recipe combines the goodness of oats with the classic South Indian steamed cakes. It’s a fantastic way to enjoy a healthy and satisfying breakfast, snack, or even a light dinner. Plus, it’s ready in under 30 minutes! Who doesn’t love a quick win in the kitchen?

Ingredients

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

• 1 cup oats
• ½ – ¾ cup rava (whole wheat semolina or sooji)
• 1 cup curd (dahi or yogurt)
• 1 cup water
• 1 teaspoon salt (or to taste)
• 1 tablespoon lemon juice
• ½ teaspoon soda-bi-carbonate (or 1 teaspoon fruit salt – Eno)
• 2 tablespoons carrot, grated
• 2-4 tablespoons water (optional, for batter consistency)
• 1 tablespoon mustard seeds
• 1 teaspoon cumin seeds (jeera)
• 1 teaspoon urad dal (optional)
• ½ teaspoon channa dal (optional)
• 1 teaspoon ginger, grated or finely chopped
• 4 cashews, split (optional)
• 1-2 tablespoons oil or ghee
• 1 pinch hing (asafoetida)
• 1 green chili, chopped
• 6 curry leaves, finely chopped
• 2 tablespoons coriander leaves, chopped

Ingredient Notes

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

• Oats: I prefer using rolled oats for this recipe, but quick-cooking oats work in a pinch. They add a lovely texture and are packed with fiber. Did you know oats are a great source of beta-glucan, which is good for your heart?
• Rava (Sooji/Semolina): Rava gives the idlis a lovely light and airy texture. Different regions in India use different types of rava – fine, coarse, or medium. Experiment to see what you prefer!
• Curd (Dahi): The curd is key for that signature tang and fluffiness. Slightly sour curd works best, as it reacts better with the baking soda/Eno. If your curd isn’t sour enough, let it sit out at room temperature for a few hours.
• Spices: The mustard seeds and cumin seeds are a classic South Indian combo, adding a wonderful aroma. Hing (asafoetida) might smell a little funky, but it adds a subtle savory depth. Don’t skip it!
• Oil/Ghee: Ghee adds a beautiful richness, but oil works just fine too. I often use sunflower oil for a lighter flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the oats into a coarse powder using a blender. Don’t overdo it – you want some texture.
2. Heat oil or ghee in a pan. Fry the cashews (if using) until golden brown, then add the mustard seeds and cumin seeds. They’ll start to splutter – that’s a good thing!
3. Add the chana dal and urad dal (if using) and sauté until golden.
4. Now, toss in the curry leaves, green chilies, ginger, and hing. Sauté for about 30 seconds until fragrant.
5. Add the rava and powdered oats to the pan and roast for a couple of minutes until aromatic. Make sure it doesn’t burn! Let this mixture cool completely.
6. In a large bowl, mix the curd and water. Add the cooled rava-oats mixture and combine well. Let the batter rest for at least 10 minutes. This allows the rava to absorb the moisture.
7. Add the lemon juice, grated carrots, and coriander leaves to the batter. Give it a good mix.
8. Just before steaming, add the baking soda or Eno. Gently mix – don’t overstir! You’ll notice the batter becoming light and frothy.
9. Grease your idli molds and preheat your steamer. Pour the batter into the molds and steam for 12-15 minutes.
10. Let the idlis cool slightly before removing them from the molds.

Expert Tips

• Don’t overmix the batter after adding the baking soda/Eno. This will deflate the idlis.
• Make sure your steamer is hot before adding the idlis.
• A toothpick inserted into an idli should come out clean.

Variations

Want to switch things up? Here are a few ideas:

• 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: Add more or fewer green chilies to adjust the heat. My friend, Priya, loves adding a pinch of red chili powder too!
• Festival Adaptations: During Ganesh Chaturthi, I sometimes add a little bit of grated coconut to the batter for a festive touch.

Serving Suggestions

These Oats Idli are delicious served hot with coconut chutney and sambar. You can also pair them with a dollop of ghee or a sprinkle of podi (gunpowder).

Storage Instructions

Leftover idlis can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a steamer or microwave before serving.

FAQs

Let’s tackle some common questions:

• Can I use instant oats for this recipe? Yes, you can, but the texture might be slightly different. Rolled oats give a better result.
• Can I make the batter ahead of time? Yes, you can prepare the batter up to a day in advance. Just add the baking soda/Eno right before steaming.
• What can I substitute for Eno/Baking Soda? Baking soda is the closest substitute. Use ½ teaspoon baking soda for 1 teaspoon Eno.
• My idlis are dense and not fluffy. What went wrong? Likely culprits are overmixing the batter after adding the baking soda/Eno, or using curd that wasn’t sour enough.
• Can I steam the idlis in an Instant Pot? Absolutely! Use the steam function and follow the same steaming time.
• What is the best chutney to serve with Oats Idli? Coconut chutney is a classic pairing, but tomato chutney or even a simple coriander-mint chutney work beautifully.
• Can I add vegetables other than carrots? Definitely! Grated zucchini, peas, or finely chopped spinach are all great additions.

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