Oats Rava Idli Recipe – Easy Steamed Breakfast with Carrots

Last Updated on 2 months by Neha Deshmukh

Oats Rava Idli Recipe – Easy Steamed Breakfast with Carrots

Introduction

Good morning, 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. That’s where these Oats Rava Idlis come in. I first stumbled upon this recipe when I was looking for ways to sneak more oats into my family’s diet, and honestly, it’s become a regular on our breakfast table. They’re fluffy, flavorful, and surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average idlis! Combining the goodness of oats and rava (sooji) gives them a lovely texture and a subtle nutty flavor. Plus, the addition of grated carrots adds a touch of sweetness and color. They’re a fantastic way to start your day, and a great option if you’re looking for a lighter, healthier twist on a classic South Indian breakfast.

Ingredients

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

• ¾ cup Oats
• ½ cup Rava/Sooji
• 1 cup Curd/Yogurt
• ½ tsp Baking Soda
• 2 tsp Oil
• 1 tsp Mustard Seeds
• ¾ tsp Cumin Seeds
• ½ tsp Urad Dal (Split Black Lentils)
• ¼ tsp Crushed Black Pepper
• 1 inch Ginger, grated
• 1 Green Chili, finely chopped
• 1 Carrot, grated
• Coriander Leaves, chopped (a handful)
• Curry Leaves (a sprig)
• Salt, to taste

Ingredient Notes

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

Oats: Types and Nutritional Benefits

I usually use rolled oats for this recipe, but quick-cooking oats work in a pinch too. Rolled oats (about 40g per cup) give a slightly chewier texture, while quick oats (about 30g per cup) will result in a softer idli. Oats are packed with fiber, keeping you full and energized all morning!

Rava/Sooji: Choosing the Right Grind

Rava, also known as sooji, is semolina. Medium-sized rava works best here – it provides the right amount of texture. If you only have fine rava, that’s okay, but the idlis might be a little softer. (About 100g per cup)

Curd/Yogurt: Full-Fat vs. Low-Fat Options & Regional Variations

I prefer using full-fat curd for a richer flavor and softer idlis. However, low-fat curd works just fine too! In South India, you’ll find different types of curd – each adds a slightly different tang. Feel free to use your favorite! (About 245g per cup)

Unique Spice Blend: The Role of Hing & Crushed Pepper

Don’t skip the hing (asafoetida)! It adds a wonderful savory depth. And a little crushed black pepper gives a lovely warmth. These spices really elevate the flavor profile.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, dry roast the oats in a pan until they’re slightly warm. This helps to remove any moisture and enhances their flavor. Then, grind them into a coarse powder.
2. Do the same with the rava – dry roast it separately until warm.
3. Now, heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter. Then, add the cumin seeds, urad dal, hing, and crushed pepper. Sauté for a few seconds until fragrant.
4. Add the grated ginger, green chili, and grated carrot. Sauté until the carrots soften slightly – about 3-4 minutes. Finally, stir in the chopped coriander and curry leaves.
5. In a large bowl, combine the powdered oats, roasted rava, curd, baking soda, and salt. Mix well.
6. Add water gradually, mixing until you achieve an idli batter consistency – it should be slightly flowing, but not too runny.
7. Let the batter rest for at least 15 minutes. This allows the oats and rava to absorb the moisture and the baking soda to activate.
8. Grease the idli molds with a little oil. Pour the batter into the molds, filling them about ¾ full.
9. Steam the idlis for 15 minutes, or until a toothpick inserted into the center comes out clean.
10. Serve hot with your favorite chutney or sambar!

Expert Tips

• Don’t overmix the batter: Overmixing can make the idlis tough.
• Ensure the steamer is hot: A hot steamer ensures the idlis rise properly.
• Use good quality baking soda: This is crucial for the fluffy texture.

Variations

• Vegan Oats Rava Idli: Substitute the curd with plant-based yogurt (like almond or soy yogurt).
• Gluten-Free Considerations: Oats are naturally gluten-free, but sometimes processed in facilities that also handle wheat. If you have a severe gluten allergy, look for certified gluten-free oats.
• Adjusting Spice Levels: Feel free to adjust the amount of green chili and black pepper to your liking. My kids prefer a milder version, so I often use less chili.
• Festival Adaptations (Ganesh Chaturthi, Breakfast Brunch): These idlis are perfect for offering during Ganesh Chaturthi or serving at a breakfast brunch. You can even add a sprinkle of grated coconut for a festive touch!

Serving Suggestions

These idlis are delicious with:

• Coconut Chutney
• Tomato Chutney
• Sambar
• A dollop of ghee (clarified butter)

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. You can also freeze them for longer storage – just wrap them individually in plastic wrap before freezing.

FAQs

Can I make the idli batter ahead of time?

Yes, you can! You can prepare the batter the night before and store it in the refrigerator. Just give it a quick stir before steaming.

What if I don’t have an idli steamer?

You can use a regular steamer or even a large pot with a steaming rack. Just make sure there’s enough water in the bottom and that the idli molds aren’t touching the water.

Can I use different vegetables in this recipe?

Absolutely! Feel free to experiment with other grated vegetables like beetroot, zucchini, or peas.

How can I make the idlis softer?

Using full-fat curd and letting the batter rest for a longer time can help make the idlis softer.

Is rava necessary, or can I make it with just oats?

While rava adds a nice texture, you can make idlis with just oats. They might be a little more delicate, but still delicious!