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Oats idli recipe, oats idli with out semolina, Oats wheat idly recipe

 

Oats idli recipe, oats idli with our semolina, Oats wheat  idly recipe





Idly is a very staple food in south india. Generally we prepare idli using rice and urad dhal and we need to ferment the traditional idli batter. But this oats is a instant version. We can make this idly with in ½ and hour and serve.

This isli doesn’t require fermentation.  The main ingredient for this idly is oats and broken wheat/wheat rava.

Mostly we use semolina (rava/sooji) to make this idly along with oats. But to make it more healthy I have added wheat rava.

This idli is so delicious soft and healthy. I have given a very basic recipe to make this oats idli. We can use add-ons to the batter like carrot, beans ,peas, etc., as per our wish to make it more nutritious.

 Oats idli recipe, oats idli with our semolina, Oats wheat  idly recipe

Generally we prepare oats porridge for breakfast, but we can make a lot of healthy recipes with oats.  I have already posted some recipes with oats in my youtube channel. I will update here too one by one. In the mean time please check the below link for those recipes .

 

Oats Recipes videos


Ok now coming to the recipe.  

OATS IDLY

Oats idli recipe, oats idli with our semolina, Oats wheat  idly recipeSOAKING TIME: 15 mins | PREPARATION TIME: 5 mins | COOKING TIME: 10 mins

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: MAIN

CUISINE: SOUTH INDIAN

YIELDS:  12 IDLYS

 

INGREDIENTS:

2 cups oats

1 cup wheat rava

2 green chillies

1 cup curd

water as required(approx 3 cup)

 2 green chillies

Few curry leaves

salt as required(approx 2 teaspoon)

 1 inch piece ginger(grated)

 5 to 6 cashew nuts

1 tablespoon oil

1 teaspoon mustard seeds

 1 teaspoon urad dhal

1 teaspoon channa dhal

1/2 teaspoon baking soda/Eno salt

Water as required

 

VIDEO RECIPE LINK: https://youtu.be/sy1bcdzGvOY

PREPARATION:

Dry roast oats and wheat rava separately for 1 to 2 minutes.

No need to roast them till they changes colour. Just sauté them till they becomes hot enough to  touch and nice aroma starts to come.

Let them cool down and then grind into coarse powder.

You can prepare this powder and store in a airtight bottle for future use.

Keep it aside.

 

METHOD:

In a bowl mix the ground powder, curd and required water.

Let it rest for 15 minutes.

In this time, the flour will absorb the water and becomes thick.

After 15 minutes, add the other ingredients

Salt, ginger,green chillies, and cashews .

Now adjust the consistency by adding some more water and mix well.

Temper the mustard seeds in oil and then add urad dhal and channa dhal. roast them till golden brown.

add this tempering into the batter and mix well.

The batter should not be too thick or too thin.

Grease the idly plates with oil(if you are pouring the batter directl in to the pits in the idli plate).

Now mix eno salt or baking soda in to the batter and immediately pour in the idly plates.

Boil some water in the the idly pot .

Place the idly plate in the pot and steam cook for 10 minutes.

You can place some cashew nuts on the pits before pouring the batter for garnishing.

Once the idlys are cooked, it won’t stick,if you touch with wet fingers.

Dip a spoon in water and then remove the idlys after few minutes.

Serve hot with chutneys or sambhar of your choice.

 

NOTES:

 

1. you can even use semolina instead of wheat rava.

2. i have used samba broken wheat, you can use fine wheat rava too.

3. Totally 2 1/2 cups of water required for me, it may slightly differ as

 per the rava used.

4. Dont add more water at a go, add little by little and prepare the

batter as right consistency to get nice fluffy idly.

5. You can even add grated carrots too.

6. After adding eno/Baking soda , dont let the batter to sit for

long time.

7. Mix the batter each and every time while making the idlys.

8.let the hot idly plate to sit for 2 to 3 minutes before removing idlys

or else you can show the backside of the idly plate under the water

 to make it cool down fast.

9. Greasing the idly plate with oil is must if you are making the idlys

directly. you can use cloth too on the idly plate.

10.adding cashews is optional , but it gives nice crunchy tastes to the idlys.

11. Dont grind the oats and wheat rava into smooth powder, just grind them

 as coarse as shown.

12. you can use instant variety oats too.

13.Just roast the rava and oats till it starts giving nice flavour, no need to

 roast till the colour changes

 

VIDEO RECIPE:




STEP BY STEP PHOTOS:

Dry roast oats and wheat rava separately for 1 to 2 minutes.

No need to roast them till they changes colour. Just sauté them till they becomes hot enough to  touch and nice aroma starts to come.

Let them cool down and then grind into coarse powder.

Oats idli recipe, oats idli with our semolina, Oats wheat  idly recipe

Oats idli recipe, oats idli with our semolina, Oats wheat  idly recipe

You can prepare this powder and store in a airtight bottle for future use.

Keep it aside.

In a bowl mix the ground powder, curd and required water.

Let it rest for 15 minutes.

Oats idli recipe, oats idli with our semolina, Oats wheat  idly recipe

In this time, the flour will absorb the water and becomes thick.

Oats idli recipe, oats idli with our semolina, Oats wheat  idly recipe

After 15 minutes, add the other ingredients

Salt, ginger,green chillies, and cashews .

Now adjust the consistency by adding some more water and mix well.

Temper the mustard seeds in oil and then add urad dhal and channa dhal. roast them till golden brown.

add this tempering into the batter and mix well.

Oats idli recipe, oats idli with our semolina, Oats wheat  idly recipe

The batter should not be too thick or too thin.

Grease the idly plates with oil(if you are pouring the batter directl in to the pits in the idli plate).

Now mix eno salt or baking soda in to the batter and immediately pour in the idly plates.

Oats idli recipe, oats idli with our semolina, Oats wheat  idly recipe

Boil some water in the the idly pot .

Place the idly plate in the pot and steam cook for 10 minutes.

You can place some cashew nuts on the pits before pouring the batter for garnishing.

Once the idlys are cooked, it won’t stick,if you touch with wet fingers.

Dip a spoon in water and then remove the idlys after few minutes.

Oats idli recipe, oats idli with our semolina, Oats wheat  idly recipe

Serve hot with chutneys or sambhar of your choice.

 Oats idli recipe, oats idli with our semolina, Oats wheat  idly recipe

Do try this recipe and please don’t forget to give your feedback in comments.

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