Oats Idlis | How to make Oats Idlis

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By Anju Bhagnari
Created on 11th May 2016
  • Oats Idlis, How to make Oats Idlis
  • Oats Idlis | How to make Oats Idlis (16 likes)

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    Rate It!
  • By Anju Bhagnari
    Created on 11th May 2016

About Oats Idlis

Despite being a Sindhi, Idli, the most popular South Indian dish, is a staple diet of our family. As it is, its healthy, easy to make and tastes awesome with piping hot Sambhar and spicy coconut chutney. My SIL and I have come up with its healthier version for the kids who fuss about eating healthy grains like oats, brown rice etc.

Oats Idlis is delicious and authentic dish. Oats Idlis by Anju Bhagnari is a great option when you want something interesting to eat at home. Restaurant style Oats Idlis is liked by most people . The preparation time of this recipe is 780 minutes and it takes 15 minutes to cook it properly. Oats Idlis is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Oats Idlis. Oats Idlis is an amazing dish which is perfectly appropriate for any occasion. Oats Idlis is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Oats Idlis at your home.

  • Prep Time13Hours
  • Cook Time15mins
  • Serves4People

Video for key ingredients

  • Sambhar Powder

  • How to make Idli/Dosa Batter

Oats Idlis

Ingredients to make Oats Idlis

  • 1 cup brown rice
  • 1 cup Unpolished rice/ Ukda rice
  • 1 cup Instant oats ( Patanjali )
  • 1 cup Organic White Urad dal
  • Salt to taste
  • 1 teaspoon ENO ( optional )
  • Water as required

How to make Oats Idlis

  1. Soak both the varieties of rice together for 5 hours. Soak the Urad dal seprately for 5 hours. Wash the rice and urad dal after the soaking period. Grind the dal to a smooth batter using minimum water.
  2. Grind the rice to a not too smooth batter but still not lumpy or coarse either. Add the oats to the rice while grinding it and add water for ease of grinding. Mix them all together in a big enough bowl.
  3. Add salt to taste. Add water to the batter to adjust the consistency of batter , not too thick nor too thin. Cover the pan and keep for fermenting overnight. Pour water in the Idli vessel and bring to boil.
  4. Grease the idli mould with 2 drops of oil and fill it with the batter, after giving one or two gentle whisk to the batter.Steam for 15 minutes. Serve hot with any chutney of your choice and piping hot sambhar.
My Tip: Add Eno only if the batter has not fermented enough, depending on the weather. The basic ratio is 3:1, rice : dal. The varieties of rice and individual quantities can be varied according to personal choice. One teaspoon of Methi dana soaked and then with Urad dal also gives very soft idlis. Thin the batter with water to make dosas and uttappas in a non stick pan.

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