Few days back I tried Instant Oats + Ragi Oothappam and they turned out so well. I made only a small portion of that batter for our dinner. I couldn’t try Idlis with the same batter. Yesterday I thought of preparing Instant Oats Idlis taking inspiration from that Oothapam. Generally when we see most of the instant recipes it all has one common ingredient which is Semolina/Sooji. Ofcourse it adds a lovely texture to Idlis however I wanted to try something with just Oats,Flax and Millet flours alone. Also I wanted to prepare an Instant Idli batter without Baking Soda too. Initially I had doubts what if the Idlis don’t raise and it becomes flat, just went ahead and eyeballed the proportions. Am so glad Oats Idli came out so well.
I have added Flax Seed Powder, Ragi/Finger Millet Flour, Jowar Flour, Porridge Mix Powder (சத்து மாவு கஞ்சி பொடி) for making this batter. My Porridge Mix powder is homemade which has lot of whole grains. If you don’t have Porridge Mix powder then omit it and add extra Jowar Flour (sola மாவு) or Pearl Millet Flour (கம்பு மாவு). Its a wholesome breakfast or dinner option. Diabetic Friendly recipe too. If you don’t have any of these powders but only have Oats, Flaxseeds at home then try this Broken Wheat/Samba/Dalia Oats Idli.
Notes to remember when making Oats Idli
- The texture wont be soft and spongy as Regular Idlis
- Adding Yogurt + Lemon Juice is important. Don’t omit these two ingredients
- Try steaming one Test Idli first 🙂 In case if didn’t fluff up or if you aren’t happy with the texture you can make this as Cheela/Dosai too
- The batter needs no fermentation
- Adding Semolina/Sooji is not required. However if you want a crumbly texture to Idlis then add 1/4 cup Roasted Rava to the batter
The following measurement is for two. It yielded around 12 Idlis. My Day 18 Dinner Plate looked like this
| Prep Time | 10 Minutes |
| Cook Time | 20 Minutes |
| Servings |
Pieces
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- 3/4th cup oats
- 1 teaspoon Porridge Mix Powder
- 2 tablespoon Flaxseed Powder
- 1 tablespoon Ragi/Finger Millet Powder
- 1 tablespoon Jowar Flour
- 1 cup yogurt
- 2 teaspoon salt for batter & for veggie mix
- 2 tablespoon lemon juice
- 1 onion
- 1/4 cup grated carrot
- 1/4 cup Frozen Peas
- 1/4 cup Spinach Leaves
- 1 teaspoon Grated Ginger
- 1/2 teaspoon Chilli Powder
- 1/2 teaspoon Hing/Perungayam
- 1 teaspoon Mustard Seeds
- 1 teaspoon Jeera Seeds
- Few curry leaves
- 2 Teaspoon Oil
- 1/2 cup Desiccated Coconut since I was running out of fresh coconut i made a quick chutney with this
- 1 small dried red chilli
- 1 small Ginger piece
- 1/4 Cup Roasted Gram/Pottukadalai
- 1/4 Teaspoon Mustard Seeds
- 1/4 Teaspoon Urad Dal
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Oil
- Few curry leaves
Ingredients
Ingredients for Idli
For Chutney
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- Grind Oats to a fine powder
- Take a bowl and add all the dry flours and a pinch of salt
- Add Yogurt and using a Whisk or a spoon mix them together
- Add approximately 1/2 cup water to make the flour mixture to a slightly thick batter
- Add lemon juice
- Heat a teaspoon of oil in a pan and add mustard seeds,curry leaves, urad dal. Let them splutter
- Add veggies, chilli powder, salt and saute them well
- Now mix the veggies into the batter
- Grease Idli Plates with oil and pour the batter
- Steam for approximately 5-6 minutes
- Using a fork or toothpick check if the Idlis are cooked well
- Then remove Oats dlis from steamer and serve them hot with chutney or sambar
- Grind Coconut, roasted gram, red chilli together
- Add 1/4 cup water, salt and hing. Grind again until you get a smooth creamy mixture
- Add more water if you want a runny chutney
- Adjust salt and add Tadka with Mustard Seeds, Curry Leaves and Urad Dal