▢1 cup oats – quick cooking oats or rolled oats
▢½ cup fine rava (sooji) fine textured
▢½ cup curd
▢1 cup water or add as required
▢ ½ teaspoon baking soda
▢⅓ to ½ cup grated carrot or 1 small to medium-sized carrot
▢1 tablespoon chopped coriander leaves
▢salt as required
▢½ to 1 tablespoon oil
▢½ teaspoon mustard seeds
▢½ teaspoon cumin seeds
▢1 teaspoon chana dal – husked, split Bengal gram
▢½ teaspoon crushed black pepper
▢1 teaspoon chopped green chilies or 1 to 2 green chilies
▢1 teaspoon finely chopped curry leaves
▢1 teaspoon finely chopped ginger or 1 inch ginger
▢8 to 10 cashews – chopped
- Take rolled oats or quick cooking oats in a grinder or blender jar. Blend to a fine flour.
- Peel and grate 1 small to medium carrot.
- Finely chop the ginger, curry leaves, coriander leaves and green chilies.
- Heat oil in a pan. On a low heat, add the mustard seeds, chana dal and urad dal.
- Stir and fry till the mustard seeds crackle and both the urad dal and chana dal become golden.
- Now add the green chilies, ginger, curry leaves, cashews and a pinch of asafoetida. Saute for a minute.
- Add sooji (rava or cream of wheat). Stirring often roast for 2 minutes on a low heat.
- Then add the oats flour. Stir very well and keep on stirring often while roasting the flour.
- Roast for a total time of about 4 to 5 minutes. Transfer this mixture in a bowl and let it cool completely.
- Then add grated carrots and chopped coriander leaves. You can also add steamed green peas or blanched/steamed French beans or skip the veggies altogether.
- Add curd. You can add either fresh or sour curd.
- Add water. Combine and mix very well. The batter should have a medium consistency. Cover and allow the batter to rest for 5 to 6 minutes.
- Meanwhile, grease the idli molds with some oil or ghee.
- Place a small trivet/perforated plate in a 5 to 6 liter pressure cooker, large pot, Instant Pot or electric rice cooker. Add 1.5 to 2 cups water in the pressure cooker, pan, electric rice cooker or Instant pot and heat until the water comes to a boil.
- You can also use the traditional idli steamer to steam oats idli.
- Now add salt as per taste to the batter and mix very well.
- Next add 1 teaspoon fruit salt (eno) or ½ teaspoon baking soda. For a less soapy alkaline aroma you can add ½ teaspoon fruit salt or ¼ teaspoon baking soda. The texture in this case is less fluffy and soft.
- As soon as you add the fruit salt, quickly begin to mix it with the batter.
- Be quick and mix very well so that the fruit salt is mixed evenly in the batter.
- Pour the batter in a the greased idli molds. Try to use all the batter in one steaming batch.
- Gently place the molds on the trivet/perforated plate inside the pot, electric rice cooker, Instant Pot or pressure cooker.
- Cover and steam for about 10 to 12 minutes. A toothpick inserted in the oat idli should come out clean.
- If using a pressure cooker, remove the vent weight (whistle) from the lid before sealing the cooker tightly with the lid prior to steaming.
- For Instant pot, keep the valve at the “venting position”. Press the steam button and steam on high pressure for 10 to 12 minutes. Keep a track of the time with a timer.
- Allow the steamed oatmeal idli to stand for some minutes. Then remove them with a spoon dipped in hot water.
- Serve these light, healthy and instant oats idli hot or warm with coconut chutney or sambar.