Oats Idlis

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Oats are very healthy. We have  Oats for dinner by  cooking it in milk adding some flavour like the milk chocklate or the chocolate powder is a well-known practice. I would like to put up Oats Idli to add to the long list of Idlis I have put up on this blog. It is easy and can be prepared instantly without any soaking or fermentation. Here, by the way, are over a dozen varieties of Idlis posted on this blog earlier !

What you need to have:

1. Bombay sujee – 1/2 cup

2. Oats – 3/4 cup

3. Vermicelli (Bambino) – 1/2 cup

4. Curds – 1 cup and approximately 1/2 cup water

5. Cooking soda – 3/4 Teaspoon

Ingredients of Oat Idlies

Ingredients of Seasoning:

1. Mustard seeds – 1 Teaspoon

2. Bengal gram Dal – 1 Teaspoon

3. Cashews – A handful

4. Resins – A handful

5. Chopped Green chillies – A little (I have not added)

6. Grated carrots – 1 cup

Ingredients of Seasoning

Ingredients of Garnishing:

1. Fresh grated coconut – A handful

2. Chopped coriander leaves – A handful

What you do with what you have:

1. Place a skillet with 4-5 teaspoons of cooking oil on medium flame. When heated, add mustard seeds and Bengalgram dal to it. The mustard splutters and Bengal gram dal is fried. Now add chopped green chillies ,  dry fruits and when fried add Bambino vermicilli to it and fry for a while.

2. Add grated carrots to it and when it is half done add sujee to it and fry it till you get a nice aroma. By then the carrot would turn crimpled and it is the right time to switch off the flame and keep it aside. When  it is a little warm add oats and mix it.

Fried mixture of sujee, vermicilli and carrots

2. Beat curds in the mixer with a little quantity of water to it. Transfer it to a broad bowl and add salt, cooking soda, a little sugar and stir in the  above mixture from step 1 to it. Add chopped coriander leaves, a little fresh grated coconut  and keep it aside for about 15 minutes.

Oat Idli mix

3. Stir the mix well and check for salt and also the consistency of the Idli mix. (At times the quantity of water depends upon the thickness of sujee and the quality of oats as well.)

4. Fill in the dough in the idli moulds by greasing the same with either butter or ghee. Steam the same in the cooker as usual for about 20 minutes and is as below.

Steamed Oat idlies

5. Enjoy with any wet chutney of your choice. Here are some wet chutney options if you want to try one of those.

Ready to serve Oat idlies with chuney & chutney powder

How long it takes: 45 minutes

Number of Idlis: 12

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33 thoughts on “Oats Idlis

    shruti said:
    May 26, 2010 at 3:39 pm

    this is a well balanced food and a complete meal in itself…carbs, vegs,nuts, proteins ….!! i remember as a girl i had been to a wdg in blore and they served a sweet at the end.. which was like a pastry and on that sugar powder was sprinkled ..and cold milk too..do you know its name please?

      prathibalrao responded:
      May 26, 2010 at 6:54 pm

      Hi Shruti,

      I think it should be “Chiroti” Halu(milk) , if i am correct. Even now in some weddings they serve it in places like Bangalore and Mysore.

      Prathiba L. Rao

    Shilpa Rao said:
    May 26, 2010 at 3:41 pm

    Hi Pachi,

    Phai tanni che problem na… I can make these.. How creative and innovative ideas you have got. Thanks.. Please keep posting such healthy zhatpat recipes!!!

    Regards,

    Shilpa

      prathibalrao responded:
      May 26, 2010 at 10:22 pm

      Hi shilpa,

      Phai kornu makka sanga kashi jalle monu kalven??????????????

    jayasree said:
    May 26, 2010 at 4:24 pm

    Nice idea to add oats to the usual rava-semiya idly. I will try this next time I make rava idlis. Thanks for sharing.

      prathibalrao responded:
      May 26, 2010 at 10:20 pm

      Hi Jayasree,

      As you say it actually tastes great with oats as a combination to the normal rava idli mix.

    Parad Sharma said:
    May 26, 2010 at 5:05 pm

    Wow… very simple and this is absolutely delicious! very attractive presentation too.

      prathibalrao responded:
      May 26, 2010 at 10:23 pm

      Hi Parad sharma,

      Thanx a lot for your comments.

    Asha said:
    May 26, 2010 at 5:41 pm

    Absolutely gorgeous Idlis, bookmarked to try! :))

      prathibalrao responded:
      May 26, 2010 at 10:24 pm

      Hi Asha,

      It is of course a healthy breakfast i think so. What do you say???????????

    sumi said:
    May 27, 2010 at 12:02 am

    Makes a healthy version of Rava Idli.Love to try it out some tiime

      prathibalrao responded:
      May 27, 2010 at 7:29 am

      Hi Sumi,

      I tried it for a change and is really yummy.

    anupama said:
    May 27, 2010 at 7:53 am

    this is a very good site i just came across it , there are some wonderful recipes presented in a detailed way, thanks a lot for all the efforts taken and helping people , i really admire all the bloggers and wish them good luck!!!!!!

      prathibalrao responded:
      May 28, 2010 at 7:04 am

      Hi Anupama,

      Thanx a lot for your comments. Do try out some recipes and pass on the link to your friends.

    renu said:
    May 27, 2010 at 11:53 am

    Great recipe….will try it soon. my kiddo loves variety and this one looks perfect for him :))

      prathibalrao responded:
      May 28, 2010 at 7:05 am

      Hi Renu,

      It is a healthy recipe for one and all especially for the kids provided you do not add green chillies since we prepare coconut chutney as a side dish for the same.

    shruti said:
    May 27, 2010 at 3:05 pm

    thanks for the kwik reply ….i tried moong juice ..cool taste..but my mixer didnt give me fine powder so i strained and some dal was wasted…moong is very expensive too…:-(

    shruti said:
    May 27, 2010 at 3:06 pm

    thanks for the kwik reply ………………..

    Apu said:
    May 28, 2010 at 8:08 am

    These look delicious.

      prathibalrao responded:
      May 30, 2010 at 8:02 pm

      Hi Apu,

      Do try out the recipe and send me the feed back.

    Aparna said:
    May 29, 2010 at 2:34 am

    Havent tried oast idli yet , shall try out and let u know .. pic looks prefect ! tasty and soft, can i add eno salt as we do in rava idli and dokhla instead of baking soda ?

      prathibalrao responded:
      May 29, 2010 at 11:54 am

      Hi Aparna,

      You need to adjust the consistency of the idli batter if you want to try with Eno salt.

    Shilpa Rao said:
    May 30, 2010 at 11:22 am

    Hi PAchi,

    Bhari layak zalle zhatpat idli.. Atta varantu 1 pati puni karta.. really amazing… I made slight change instead of soda bicarb I put eno salt (plain) the idlies turned out softer.

    Have a nice day.

    Shilpa

      prathibalrao responded:
      May 30, 2010 at 8:04 pm

      Hi Shilpa Rao,

      Did you add eno salt to the batter just before you steamed the idlies????Please reply.

    Shilpa Rao said:
    May 31, 2010 at 11:19 am

    HI PAchi,

    Good Morning… Yes I added just before I steamed them, ie kept the cooker ready boiling with water, greased the moulds, added eno gave a quick good stir and filled the idli stand with the batter and steamed them.

    Regards,

    Shilpa

      prathibalrao responded:
      May 31, 2010 at 4:44 pm

      Hi Shilpa Rao,

      Hey thanks a lot for your instant response. I will surely try it out when i prepare the dish next time.

    Deepti Satish said:
    June 1, 2010 at 1:10 am

    Dear Pratibha Aunty,
    This was our dinner today. The idlis came out well. I didn’t have white vermicelli so I used the ragi vermicelli (the brown one). Tasted well with coconut chutney. Very nutritious indeed. Thanks to your blog, I successfully finished another Sankashti of mine today. Waiting for more innovative recipes.

      prathibalrao responded:
      June 1, 2010 at 10:20 pm

      Hi Deepti satish,

      Adding brown vermecelli could change the colour of the idlies but taste-wise it could e the same. Thanx a lot for your feed back.

    Purnima said:
    June 3, 2010 at 4:09 pm

    Pratibha maiyye, bhari ruchi recipe tevai oats ghaalnu, tukka haanv kornu barraita kasshi lagli mhonu. Masta thanks!

      prathibalrao responded:
      June 3, 2010 at 4:58 pm

      Hi Purnima,

      Haanv feed back like kartha. So that is the best option i think. Thanx a lot.

    Shankar said:
    June 15, 2010 at 7:13 pm

    In the ingredients list you have listed Semolina (Bambino) but later in the description you have mentioned vermicelli (Bambino). You have already mentioned Bombay Sujee. The picture shows vermicelli (sevia) in the plate. As far as I’m aware semolina is sujee.

    I’d like to try this out so pls advise which – vermiceli/semolina – of the two should be used.

      prathibalrao responded:
      June 16, 2010 at 10:37 am

      Hi Shankar,

      Thanx for pointing out the mistake. Its by mistake but still should not happen. It is semolina and vermecelli both should be used.

    The Indian Food Court said:
    March 2, 2011 at 6:18 am

    […] Among these, I typically use “Quackers” a lot. I have already put up Oats Idli and today I would like to put up “Oats Upma” which makes for a delicious and healthy […]

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