This is a breakfast recipe worth getting out of bed for. These oats idli are made with porridge oats, semolina and vegetables. It's ready quick and doesn't need fermentation.
Traditional idli are made with a fermented batter of parboiled rice and lentils, which can take up to 24 hours. This version is quick because I use fruit salt which helps with the rise.
I usually serve these for breakfast with South Indian pineapple chutney or this fresh guava chutney. For lunch or dinner, I like adding in sambhar too!
Ingredients you'll need
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Oats - Rolled or Porridge Oats will work for this recipe, for a gluten-free recipe use gluten-free oats but omit semolina.
- Semolina - Coarse semolina works best for this recipe. We have used white semolina, nowadays available in the Indian grocery store as known as Rava or Sooji.
- Yogurt - dairy or non dairy works equally well.
- Vegetables and Herbs - I've added carrots, curry leaves, crushed green chilies and ginger and freshly chopped coriander. Use whichever other vegetables you like such as green peas and green beans.
- Spices and Nuts - To temper the batter, you will need oil, mustard seeds, chana daal, urad daal and cashews.
- Leavening agent -Â Fruit salt.
FAQ
I don't have fruit salt, what can I use instead?
Fruit salt is a combination of bicarbonate of soda and citric acid. As an alternative, use 60% baking soda and 40% citric acid. If you want to make 10g fruit salt, take 6g soda and 4g citric acid.
Can I make it without semolina?
Yes, you can. Instead of semolina, use the same amount of oats.
Can I use the Instant Pot to make idli?
Yes, you can. Add 1.5 cups of water in the Instant pot inner pan.
Turn on SAUTE mode and bring the water to boil.
Place the Idli stand in the pot and cook the Idlis in a STEAM mode in the venting position for 12 minutes.
Keep in mind that on Venting mode, the timer won't work so you may set your phone or another timer.
Why are my idli hard and sticky?
It could be that the fruit salt you have used in the recipe has not worked. The reason could be that it is out of date, or you may have used in less quantity.
Why are my idli dark in colour?
You may have added too much fruit salt in the batter or cooked longer than the suggested time.
How to make it
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📖 Recipe
Oats Idli
Ingredients
- 200 gram oats
- 100 gram semolina
- 100 millilitres yogurt
- Salt to taste
- pinch turmeric powder optional
- 1 tablespoon crushed green chilli garlic
- 3-4 tablespoon grated carrots
- 1 tablespoon finely chopped coriander
- ¾ to 1 teaspoon fruit salt
- 2 teaspoon oil
- ¼ teaspoon mustard seeds
- 1 teaspoon channa and urad daal
- 1 teaspoon finely chopped curry leaves
Instructions
- In a heavy-based pan or kadai dry roast the oats.
- Remove in a plate and allow to cool.
- Meanwhile in the same pan dry roast the semolina for 3-4 minutes.
- Now grind the oats in a coffee grinder until you get a fine powder.
- Place both flours in a big mixing bowl.
- Add salt, crushed chiili-ginger, carrots and coriander.
- Add yogurt and mix well.
- Now add ¼ cup water first, and mix.
- If needed, add more water but don't make the batter runny.
- Set aside, and prepare the tempering by heating in a small pan.
- Add mustard seeds, both daal (lentils) and once they crackle, add curry leaves.
- Pour the tadka into the idli batter, mix well and leave it aside for 10 minutes.
- Meanwhile heat water in a big pan or pot.
- Grease the idli plates, and oil the moulds.
- Add fruit salt into the batter (add a little less than the measurement says). The batter should start foaming as you stir. If it doesn't, add more fruit salt.
- Mix it well and fill the idli moulds with batter.
- Steam for 10-12 minutes.
- Leave the idli in the mould for a couple of minutes, then remove using a sharp knife.
- Serve hot.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
It's hard to believe these idlis need no fermentation at all, they turn out wonderfully light and pair beautifully with chutney or sambar.
Sasmita says
Instant dishes are popular these days in this busy world. And at that case, these instant idlis come to a rescue. Use of oats to make idli sounds superb. The idlis look so soft and fluffy as well here.
Vandana says
Idlis are my favorite and your oats idli look so tempting. I also loved your earthen pots. Where did you buy them from.
Padma says
Perfect and a healthy way to start the morning. This is totally my kind of breakfast when I want to have something Indian. The idlis look so fluffy...Lovely styling and gorgeous click!!
Pavani says
Such beautiful clicks of good old idli. Those oats idli look so soft and fluffy. Would love to have these for my breakfast 🙂
jayashree says
Oats Idli looks delicious and makes a good breakfast option for me. Now, this is definitely my kind of breakfast as I hardly have porridge.
Lata Lala says
It can't be better than these fabulous vegan oats idlis along with piping hot sambhar and coconut chutney. If given a choice i can have them all 7 days a week.
Fabulous recipe.
JollyHomemadeRecipes says
A healthy way to start your day with vegan oat idli. Incorporating oats in idli is a superb idea, loved the addition of cashew nuts. Surely going to try this recipe very soon.
Mayuri Patel says
A healthy way to start the morning. I too don't like hot porridge on its own as I find it tasteless. I rather make a smoothie or top it with fruits and nuts. The idlis look so delish, love making them for brunch.
MySpicyKitchen says
What a healthy way to begin a day. Idli looks soft and fluffy. Beautifully styled and photographed, as always!