Oats Idli is a healthier version of the age-old South Indian savoury delicacy idli. With its light and fluffy texture, healthy ingredients make it a hit among health-conscious people. Here is a quick and easy oats idli recipe. Idlis are generally prepared from a batter made of rice and urad dal, but oats are mainly used here, which is a much healthier choice for the health-conscious. Preparing idlis begins with ground oats, finely pulverised, mixed with fermented urad dal batter, providing protein and texture. This spice blend of mustard seeds, cumin, and ginger gives it a wonderful flavour. Adding finely chopped vegetables such as carrots, peas, and bell peppers elevates this dish: not only will the idlis come out nutritious, but they'll also come out colourful and pleasing to the eye. The batter is filled into idli moulds and then steamed until fluffy and well cooked. Thus, the soft, spongy cakes steamed fill the stomach and lighten it, and the moisture in the idlis is maintained because of its steaming process. The Oats Idli is something that can be relished for breakfast or even as a healthy snack. Try this nutritious recipe of oats idli today. These idlis are rich in fibre, low on calories, and have an overt nutty flavour from the oats and aromatic spices. Again, this dish proves how versatile the traditional recipe is and celebrates healthy eating. A modern twist: Oats Idli is great for relishing the classic and using healthier ingredients.

• 1 cup oats
• Curd
• Hing
• 1/2 cup sooji
• Coriander
• Salt
• 1 carrot
• 1 tsp urad dal
• 1 tsp mustard seeds
• 1 tsp chana dal
• Green chilli
• Cooking oil

• Idli is a soft and steamed South Indian dish made using a fermented batter. Using oats and semolina in this recipe provides it with a much healthier twist, thus creating a nutritious option that can be both very filling and delicious.
• Begin with the dry roasting of 1 cup oats in a pan over medium heat for a total time of about 3-4 minutes for this oats idli recipe.
• This is toasted until the oats are lightly golden, infusing nutty flavour in them.
• Roast the oats and cool them completely before grinding them into fine powder. The result would be a coarse powder with a nice texture and flavour for our idli batter.
• Half a cup of sooji (semolina) now needs to be dry-roasted in the same pan for 2-3 minutes till it is golden brown.
• Roasting adds depth to the semolina and some masked nutty flavour that blends perfectly with the oats. Once done, let the sooji cool while you complete making the batter.
• Take the ground oats and roasted semolina along with 1 cup of yoghurt and 1/2 cup of water together in a large mixing bowl.
• Mix well to get a thick batter. Yoghurt adds a nice tanginess and also aids the fermentation process, while water ensures the batter will not be too thick.
• Let it rest for 10-15 minutes.
• This resting time is required because that is how the ingredients finally get together, and the batter becomes a little thicker to allow the idlis to become fluffy once steamed.
• Meanwhile, prepare the tempering that is going to take the flavours of your idlis to another dimension.
• Take a small pan and heat one tablespoon of oil on medium flame.
• Next, add one teaspoon of mustard seeds when the oil is hot. Let the mustard seeds crackle.
• Add one teaspoon of both urad dal and chana dal with a pinch of asafoetida.
• Fry them till the dals turn golden brown; this will release the flavours and add a delectable crunch to the idlis.
• Add this tempering to the resting batter.
• Add one finely chopped green chilli for the touch of spice, one grated carrot for sweetness and colour, a handful of chopped coriander leaves for freshness, and salt to taste.
• Mix all the ingredients well so that the tempering is evenly distributed throughout the batter.
• Prepare these little cakes to steam.
• Grease the idli moulds with oil so they won't stick to the moulds.
• Fill this batter into those moulds, filling each cavity about three-quarters full since these will rise during cooking.
• Put them in the steamer or pressure cooker without the whistle.
• Steam on medium heat for 10 to 12 minutes. Check if it is ready by inserting a toothpick in the centre of the oats idli. If it comes clean, your idlis are done.
• Pull out the idlis from their moulds and take a little care because they will be soft, fluffy and fragrant.
• Serve them hot with coconut chutney and sambar for a proper, all-rounded meal full of flavours and nutrient-rich goodness.
• The accompaniment of the chutney and sambar to the oats idli recipe is just perfect: a combination of textures and tastes that complement each other.
• Your homemade oats and semolina idlis are quite ideal for breakfast or light meals due to the ease at which they showcase joy with simple, wholesome ingredients!