Oats idli

Oats idli which is nutritious and healthy Indian breakfast, which tastes good and is a quick and instant breakfast. Now a days, life is so busy, everyone needs to cook something instant but healthy. Oats idli is made with instant oats and wheat rava (wheat semolina, Bombay rava), yoghurt and seasoning. To make this breakfast more nutritious and colourful, I added carrot and few peas but it is optional, you can add any vegetables you like or just plain. Oats in the form of porridge I didn’t like its taste but in the form of snack or Indian breakfast, I have started to like it. You can prepare this breakfast in the morning or evening or any time you desire. You can serve with any chutney you desire.

Preparation time: 20 mins

Cooking time: 10 mins

Cuisine: South Indian

Serves: 12 to 14 medium sized idlis

Spiciness: Mild


  • Instant Oats – 1 cup
  • Wheat rava (Bombay rava) – 1 cup
  • Butter milk

  • Curd – 1/2 cup
  • Water – 1 1/2 cup
  • Salt – as per taste
  • Tadka/seasoning

  • Oil – 1 1/2 tbsp
  • Mustard seeds – 3/4 tsp
  • Chanadal (bengal gram) – 2 tsp
  • Asafoetida (hing) – a pinch
  • Green chillies (chopped) – 2
  • Curry leaves – 15
  • Coriander leaves – 2 tbsp
  • Carrot (grated) - 2
  • Peas (frozen or fresh) – 1/3 cup
  • Eno (fruit salt, can be used instead of baking powder) – 1 tsp


  • For buttermilk, mix curd and water, whisk well with a fork or whisker, so that no curd lumps are there or you can add directly to the oats mixture curd separately and water separately.
  • Roast oats and wheat rava (Bombay rava) each separately for 4 to 5 min, until pleasant aroma comes on medium and simmer flame in between. Keep stirring, otherwise it can burnt.
  • Pour the oats and wheat rava in a wider vessel or bowl, keep it ready.
  • Add curd and water in the oats bowl, mix well, the mixture will be slightly runny or thin not like idli batter.
  • Add grated carrot, salt and mix well, let it sit for 10 to 15min or you can avoid it , if you are in a hurry.
  • Add water as per the consistency required.
  • After few minutes, the oats and wheat rava have absorbed the liquid and is thick like idli batter consistency.
  • Heat the vessel for tadka/seasoning, add oil, when hot add mustard seeds, chanadal, hing, curry leaves, green chillies, and suate for 1 to 2min on medium flame, add frozen peas which are already parboiled, cook for 2 min switch off.
  • Pour the seasoning in the oats mixture bowl, add coriander leaves, and mix well.
  • Add Eno, you can see bubbles and starts to become lighter and more pluffy. At this stage if the batter is thick, you can add little water to dilute.
  • Grease the idli plates; start pouring the oats mixture into the idli moulds and steam for 8 to 10 mins.


  • When liquid is added to the oats mixture it will look thin and runny but later it will become thick.
  • Instead of Eno, you can add soda for fluffy idlis.
  • You can add cashew nuts, other vegetables like mushroom and make masala oats idli or just plain also you can prepare.
  • As soon as Eno is added, pour the oats mixture in to the idli mould, immediately.

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