Today’s recipe is more about giving your regular oatmeal breakfast a new twist, and preparing it in a form of an idli. For those of you who are new to the word “Idli”, here is a brief something for you. Idli, which is usually enjoyed as breakfast, originates from the south of India. They are steamed dumplings, made of particular type of rice, which is soaked and ground with water, and further fermented to get the fluffy texture. We would skip the lengthy process and prepare an instant Idli with oats, spices and some veggies.
- Powdered rolled oats – 1 cup
- Suji/Semolina – 1/2 cup
- Oil – 1/2 tbsp
- Chana dal/split chickpea lentils – 1tbsp
- Urad dal/ black split lentils – 1tbsp
- Curry leaves- 2-3 chopped
- Mustard seeds – 1 tsp
- Cumin seeds – 1 tsp
- Cracked pepper – 1 tsp
- Ginger – 1 tbsp (finely chopped)
- Green Chilli – 1 tbsp (finely chopped)
- Carrot – 1/4 cup grated (optional)
- Green beans – 2 tbsp finely chopped (optional)
- Coriander leaves – 2tbsp (finely chopped )
- Cashews- 1 tbsp (spilt it halves)
- Curd/ yogurt – 1/2 cup
- Water – 1 cup
- Fruit salt/ baking soda – 1/2 tsp
- Salt – As per your taste
- Heat the frying pan on medium to low heat and add 1/2 tbsp of oil in it.
- Once the oil is hot add cumin seeds, chopped curry leaves and mustard seeds. As soon seeds start to crackle add channa dal, urad dal, ground pepper, chopped green chilli and chopped ginger.
- Sauté everything until aromatic, then add cashews. Once they turn light golden colour add the semolina and roast it.
- Once you observe that the semolina has a touch of colour to it, add the ground oats and sauté for 2-3 minutes.
- Turn off the heat and transfer the mixture in a bowl and allow it to cool down.*
- Once its cooled down add curd, grated carrot, chopped green beans, water and salt.
- Mix everything until the batter is of running consistency, if not you can add more water to gain a running consistency. Let the batter rest for 15 minutes.
- Meanwhile heat the water in your idli cooker / pot and grease your idli tray with oil.
- After 15 minutes, you will observe that, suji/semolina would have soaked up the water and the batter would be little thick.
- Now add fruit salt/baking soda and mix it well.
- Pour the batter in the idli moulds and place it in the steaming pot.
- Steam cook for 12-14 minutes or until a toothpick inserted comes cleans.
Note* – You can always pre-prepare the mixture, and use it within a week. Ensure to place it in an airtight container and refrigerate.
I personally enjoy oats Idli with a chutney/dip on the side. You can checkout my Chutney Trio recipe. Enjoy this nutritious, fibre rich breakfast with your favourite side and share your experience in the comment section below.