Oats Idli

Oats Idli


  • oats 2 cups
  • litre curd ( slightly sour) 1/2 litre
  • mustard seeds 1 tbsp
  • orad dal 1 tbsp
  • channa dal 1/2 tbsp
  • oil 1 tbsp
  • green chilli chopped 2 tsp
  • carrot grated 1 cups
  • coriender 2 tbsp
  • turmeric pwr 1/2 tsp
  • salt 2 tbsp
  • eno fruit salt 1 pinch


On A Tawa, Dry Roast The Oats Until It Turns Slightly Brown And Then Powder The Oats In A Mixer.

In A Pan, Add Oil, Mustard Seeds, Urad Dal, Channa Dal And Allow The Mustard To Splutter And The Dals To Turn Golden.

To This, Add The Chopped Chillies, Coriander And Grated Carrots. Add The Turmeric Powder And Fry For A Minute.

Add This Seasoning To The Powdered Oats Mixture And Add The Curd To It To Make A Batter Like That Of Idli Batter's Consistency.

You Can Add As Much Curd To The Mixture To Achieve The Consistency, But Do Not Add Water To The Batter.

Grease The Idli Steamer Plates With Oil And Pour The Batter Into Each Area Of The Steamer.

Steam The Idlis For 15 Minutes.

Note: To Know If The Idli Is Cooked, Poke An Idli With Knife And Check If The Batter Does Not Stick To The Knife. Once Done Remove The Idlis And Serve With Onion Chutney.


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