Oats Idli Recipe- Quick & Easy Wheat Rava Steamed Cakes

Last Updated on 2 months by Neha Deshmukh

Oats Idli Recipe – Quick & Easy Wheat Rava Steamed Cakes

Introduction

Okay, let’s be real – mornings can be crazy. Especially if you’re trying to get a healthy, home-cooked breakfast on the table. I totally get it! That’s why I’m so excited to share this Oats Idli recipe with you. It’s a fantastic twist on the classic South Indian breakfast, and honestly, it’s become a weeknight staple in my house. It’s quick, easy, and a brilliant way to sneak in some extra goodness. Plus, the kids actually ask for it – win!

Why You’ll Love This Recipe

This isn’t your grandma’s idli (though I love her idlis too!). This recipe combines the goodness of oats with the familiar texture of rava idli. It’s light, fluffy, and packed with flavor. Here’s what makes it special:

• Quick Cooking: Ready in under 30 minutes – perfect for busy mornings.
• Healthy & Nutritious: Oats add fiber and a boost of nutrients.
• Easy to Digest: The combination of oats and rava makes it gentle on the stomach.
• Delicious Flavor: The tempering and fresh ingredients create a delightful taste.

Ingredients

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

• 1 cup Oats (quick cook) – about 150g
• ½ cup Wheat Rava (godhumai rava) – about 75g
• ½ cup Curd (plain yogurt) – about 120ml
• 2 tablespoons Carrot (grated) – about 20g
• ¾ – 1 cup Water (+more if needed) – about 180-240ml
• To taste Salt
• 1 teaspoon Eno fruit salt (replace with ½ teaspoon baking soda) – about 5g
• 2 teaspoons Lemon juice (or from ½ of a lemon) – about 15ml
• 2 Green chillies (finely chopped)
• 1 tablespoon Coriander leaves (chopped) – about 10g
• 1 teaspoon Ginger (chopped) – about 5g
• 1 tablespoon Oil – about 15ml
• ½ teaspoon Mustard seeds – about 2g
• 1 teaspoon Urad dal – about 5g
• 2 teaspoons Chana dal – about 10g
• 1 pinch Asafoetida (hing) – about 0.5g
• 1 sprig Curry leaves – about 5-6 leaves

Ingredient Notes

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

• Oats (Quick Cook vs. Rolled Oats): I prefer quick-cooking oats for this recipe because they blend more seamlessly into the batter. Rolled oats can be used, but you might need to grind them a bit finer for a smoother texture.
• Wheat Rava (Godhumai Rava) – Regional Variations & Substitutions: Wheat rava, also known as godhumai rava, is coarsely ground wheat. It gives the idlis a lovely texture. If you can’t find it, you can use semolina (sooji) as a substitute, but the taste will be slightly different.
• Curd (Yogurt) – Full Fat vs. Low Fat & Impact on Texture: I usually use full-fat curd for a richer, softer idli. Low-fat curd works too, but the idlis might be a little less fluffy. Make sure your curd isn’t too sour!
• Eno Fruit Salt – Understanding the Science & Alternatives: Eno fruit salt is the secret to those wonderfully airy idlis! It creates a chemical reaction with the curd, releasing carbon dioxide. If you don’t have Eno, you can use ½ teaspoon of baking soda, but add it right before steaming.
• Unique Spice Blend – The Role of Asafoetida (Hing): Don’t skip the asafoetida! It adds a unique savory depth to the tempering. A little goes a long way, so just a pinch is perfect.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the oats in a pan over medium heat for about 3 minutes, until they become fragrant. Let them cool completely, then coarsely grind them. This step enhances the oat flavor.
2. Now, heat the oil in a separate pan. Once hot, add the mustard seeds and let them splutter. Then, add the urad dal and chana dal. Sauté until they turn golden brown.
3. Add a pinch of asafoetida and a sprig of curry leaves to the pan. Sauté for another minute until the curry leaves are crisp.
4. Stir in the grated carrot, finely chopped green chilies, chopped coriander leaves, and chopped ginger. Sauté for about 2 minutes, until the veggies soften slightly.
5. Add the wheat rava to the pan and roast for about 1 minute. This helps to toast the rava and bring out its flavor. Transfer everything to a large mixing bowl.
6. Add the ground oats, salt, curd, lemon juice, and water to the bowl. Mix well until you have a thick, pourable batter. The consistency should be similar to pancake batter. Add more water if needed.
7. Just before you’re ready to steam, add the Eno fruit salt to the batter. Gently mix until the batter becomes light and frothy. Don’t overmix!
8. Grease your idli molds well with oil. Pour the batter into the molds, filling each cavity about ¾ full.
9. Steam the idlis in a preheated steamer for 10-12 minutes. To check if they’re done, insert a toothpick into the center – it should come out clean.
10. Let the idlis cool slightly before carefully unmolding them with a wet spoon. Serve hot with your favorite chutney!

Expert Tips

• Don’t overmix the batter after adding the Eno. You want to keep those air bubbles intact!
• Make sure your steamer is properly preheated before adding the idlis.
• A wet spoon makes unmolding much easier.

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 (Checking Rava Source): Ensure your wheat rava is certified gluten-free if you have a gluten intolerance. You can also experiment with using rice rava instead.
• Spice Level Adjustment – Increasing or Decreasing Green Chilies: My family loves a little kick, so I usually add 2 green chilies. Feel free to adjust the amount to your preference.
• Festival Adaptations – Navratri/Janmashtami Friendly Version: Skip the onion and garlic in the tempering for a Navratri or Janmashtami-friendly version.

Serving Suggestions

These Oats Idlis are delicious with:

• Coconut Chutney (a classic!)
• Sambar
• Tomato Chutney
• A dollop of ghee

Storage Instructions

• Leftover Idlis: Store leftover idlis in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming or microwaving.
• Idli Batter: You can store the batter in the refrigerator for up to 24 hours, but the Eno needs to be added just before steaming.

FAQs

• Can I make Oats Idli batter ahead of time? You can prepare the batter up to the point of adding the Eno and store it in the fridge for up to 24 hours. Add the Eno just before steaming.
• What is the best way to prevent the idlis from becoming sticky? Grease the idli molds generously with oil. Also, don’t overcook the idlis.
• Can I use a different type of dal in the tempering? Absolutely! You can experiment with toor dal or masoor dal.
• What if I don’t have a steamer? Can I cook these idlis in a pot? You can! Place a trivet or metal stand in a large pot with about 2 inches of water. Arrange the idli molds on the trivet, cover the pot, and steam for 15-20 minutes.
• Can I add vegetables other than carrots to this recipe? Yes! Feel free to add finely chopped peas, beans, or bell peppers.