Oats rava idli is yet another variation of the traditional idli recipe, commonly made for breakfast in South Indian states. This idli is made of a combination of semolina and powdered oats. These healthy idlis are full of fibre and keep you full for a long time.
Healthy oats rava idli can be prepared instantaneously and does not require long preps. Ideal for a quick breakfast recipe, they are equally enjoyed by kids and adults.
These oats rava idli are great paired with chutney or sambhar. I have been making these delicious and healthy idlis for a long time and this is the recipe I have stuck onto….
Ingredients
For the idli batter:
- 1 cup Oats (prefer rolled oats)
- ½ cup Rava (semolina or sooji)
- ¼ cup Curd or Yogurt
- 1 cup Water
- Salt, to taste
- ½ tbsp. Lemon juice
- ½ tsp. Soda-bicarbonate
- 2 tbsp. Carrot, grated or chopped
- 2-4 tbsp. Water (optional) as needed for consistency
For the seasoning:
- ¼ tsp. Mustard seeds
- ½ tsp. Cumin seeds
- 1 tsp. Urad dal (optional)
- ½ tsp. Chana dal (optional)
- ½ tsp. Ginger, grated or finely chopped
- 4 Cashews, split (optional)
- 1-2 tbsp. Oil or Ghee
- 1 pinch Asafoetida
- 1 Green Chilli, chopped
- 6 Curry leaves, finely chopped
- 2 tbsp. Coriander leaves, chopped
Method
- Make a coarse powder of oats. Set this aside.
- Heat oil or ghee in a pan.
- Add mustard, cumin and dals. When the dals turn golden, add curry leaves, green chillies, hing and ginger. Sauté for 30 seconds.
- Pour semolina and fry until aromatic.
- Add powdered oats. Fry until the mixture turns aromatic. Add salt and mix. Cool this completely.
- Next, pour water and curd. Mix to make a thick batter. Eet this aside for 5 to 8 minutes.
- Heat a steamer with water. Meanwhile grease the idli plates and place cashews if you like.
- After 10 minutes, the batter turns slightly thick. At this stage add lemon juice and more water if needed to bring it to a consistency like that of idli batter.
- The batter must be thick and not of pouring consistency. But must be smooth and not lumpy.
- Add lemon juice, carrots, coriander leaves and mix it properly.
- Make sure the water in the idli steamer is getting hot. Then sprinkle half teaspoon of soda to the batter. Gently mix it. Do not over mix.
- Fill the greased plates with batter. This must go right away for steaming. Delaying will make the idlis dense.
- When the water in the steamer begins to boil, place the idli stand in the cooker and steam for about 11 minutes. Switch off the heat.
- If cooked properly then a skewer inserted in comes clean or with slight crumbs.
- Allow them to cool down a bit. Remove them with the help of a spoon.
- Serve oats idli hot with a chutney or sambar.
