Presenting a very healthy Veg Oats Idli recipe for breakfast and evening snacks. Idli is a popular South Indian recipe and i have twisted this a bit. Try this now.
Oats is a neural and basic ingredient that gives it the advantage to be added to any food making it healthier. Usually my kids don’t like the authentic Quaker oats with milk, and since they love idli, I thought of sneaking some oats into it, and make it more nutritional. Oats idli really takes away the overnight soaking of rice, and much of the elaborate prep work associated with the traditional recipe. I can think of making it while my kids are still in bed, and get it served on the table by the time they come for breakfast. It’s that fast and easy.
I don’t know about you, I like it quiet and serene in the morning, with some light music and hot cup of tea. So I don’t like elaborate cooking when it comes to breakfast, with a lot of sounds and crackling spices and the pungency of aromas. I had some oats ground beforehand, and can just use it readily, in what I call, peaceful cooking. Serve this with nariyal ki chutney or tomato sauce
I have made many idli recipes which you can certainly try:
Idli is a popular South Indian breakfast item, so much so that it is THE most iconic thing about the region that makes it world famous, along with Dosa and Sambar. This is really good to taste, and the perfect salty, spongy cake like savor, its made with a batter of mainly rice and urad dal. Meanwhile, Oats is highly nutritious; not only are they the powerhouse of vegan protein, they are also a rich source of soluble fibers, that helps reduce cholesterol and is good for diabetic patients as well. Oats idli is ideal for weight watchers, and vegans, to enjoy a good meal that fulfils the appetite not only for healthy food, but also tasty food.
I am using eno in the batter, to make the idlis spongier and puffed up. Doing this is optional; whereas, if you do use it then be careful, and add the eno right before putting the batter to the mould and don’t whip the batter after adding it, just mix gently. You can store the batter for later use, but never store with the eno mixed, then it is likely to ferment. Add eno only to the batter you are going to steam and add it immediately before steaming.
That been explained, this recipe is easiest to cook for an idli. Its really tasty and wholesome, 2-3 idlis in the morning is heavy enough to keep you energized till lunch. Enjoy with some coriander or mint chutney.
With recipes like this, gourmet cuisine takes globalization to new heights, beyond boundaries and prejudices, winning people’s hearts beyond any propaganda. That’s what I call, a great invention of civilization.
Oats Idli is a very healthy South Indian Recipe which can be served as breakfast.
- 1/2 cup Quaker Oats
- 1/2 cup Semolina
- 1/4 cup Carrot finely chopped
- 1/4 cup French beans finely chopped
- 1/4 tsp Asafoetida
- 1/2 cup Yogurt
- Salt to taste
- 1/2 sachet Eno
- Oil to grease the idli mould
- Put oats in a grinder and grind into fine powder.
- Put semolina, oats, and yogurt in a mixing bowl and mix it well. Cover it and let the batter rest for 15-20 minutes.
- After 15 minutes uncovered the batter and add finely chopped carrot, french beans, asafoetida and salt. Now add water gradually and make a smooth batter. Keep on adding water until you get the proper consistency. Batter should not be very thick or thin. The consistency of the batter should be pourable or medium thick.
- Batter is ready now but before adding eno keep the water for boiling and grease the mould.
- Take a deep pan and pour 1 1/2 glasses of water in it and let the water boil. Make sure that the water should starts boiling before placing the idli mould in it.
- Now take an Idli mould and grease the idli moulds with some oil and keep aside.
- At the very end add eno and mix it well. After adding eno/soda do not stir too much otherwise bubbly effect will go away. After adding eno fruit salt doesn’t keep batter for long time otherwise Idli will not be spongy so spread the batter immediately.
- Put the idli mould in boiling water, cover with the lid and cook it for 7-8 minutes on medium flame.
- After 7-8 minutes uncovered the lid and you will see the Oats idli has become fluffy. Take out the idli mould from the pan and let it cool down for sometime. Once it cools down a bit scratch the sides with knife or spoon and remove the Oats Idli from it.
- Serve Oats Idli hot. It goes well with coconut/nariyal chutney but if you do not have nariyal chutney can serve with any coriander chutney or tomato ketchup.
How to make Healthy Oats idli:
- Put oats in a grinder and grind into fine powder.
- Put semolina, oats, and yogurt in a mixing bowl and mix it well. Cover it and let the batter rest for 15-20 minutes.
- After 15 minutes uncovered the batter and add finely chopped carrot, french beans, asafoetida and salt. Now add water gradually and make a smooth batter. Keep on adding water until you get the proper consistency. Batter should not be very thick or thin. The consistency of the batter should be pourable or medium thick.
- Batter is ready now but before adding eno keep the water for boiling and grease the mould.
- Take a deep pan and pour 1 1/2 glasses of water in it and let the water boil. Make sure that the water should starts boiling before placing the idli mould in it.
- Now take an Idli mould and grease the idli moulds with some oil and keep aside.
- At the very end add eno and mix it well. After adding eno/soda do not stir too much otherwise bubbly effect will go away. After adding eno fruit salt doesn’t keep batter for long time otherwise Idli will not be spongy so spread the batter immediately.
- Put the idli mould in boiling water, cover with the lid and cook it for 7-8 minutes on medium flame.
- After 7-8 minutes uncovered the lid and you will see the Oats idli has become fluffy. Take out the idli mould from the pan and let it cool down for sometime. Once it cools down a bit scratch the sides with knife or spoon and remove the Oats Idli from it.
- Serve Oats Idli hot. It goes well with coconut/nariyal chutney but if you do not have nariyal chutney can serve with any coriander chutney or tomato ketchup.
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