Oats Idli | Steel Cut Oats Idli
Oats Idli is an easy South Indian healthy, steamed Breakfast recipe made with steel cut oats, rice and urad dal. Serve with sambar and chutney as breakfast, brunch or evening tiffin.
Servings 25 Idlis
Equipment
- Idli Steamer
Ingredients
1 cup is 250 ml, 1 tsp is 5 ml
- 2 cups Steel Cut Oats
- 1 cup Idli Rice Check Notes Below
- 1 cup Urad Dal or Ulutham Paruppu
- 1/2 tsp Methi Seeds or Fenugreek seeds
- Salt to taste
- Sesame oil as required to grease the idli plates before steaming
- Water as required to soak, grind the batter
Instructions
- In a bowl, measure and add steel cut oats and Rice.
- In another bowl, measure and add the Urad Dal with methi seeds.
- Wash all the ingredients well until the water is clear.
- Soak the ingredients for atleast 5 to 6 hours. After 5 to 6 hours, drain all the water and keep aside.
- In the mixer grinder jar, add the urad dal with methi seeds and grind them into a smooth paste. Note - If your mixer grinder heats up, use ice cubes to grind instead of water.
- Remove the ground urad dal batter into a wide vessel.
- Similarly, grind oats and rice.
- Mix both the batters using your hand in a slow circular motion. It increases warmth and aids in fermentation.
- Cover and keep this in a warm place, undisturbed for 8 to 10 hours or until it is fermented.
- Once fermented, add salt, mix lightly and prepare the steamer for making Idlis.
- Grease the Idli plates with sesame oil, pour a ladle of batter (carefully not overflowing it)
- Place the Idli stand inside the steamer and steam for atleast 10 to 12 minutes. Switch off the steamer, allow it to cool down naturally and then remove the idlis using a spoon.
- Serve with accompaniments of your choice.
Notes
- This batter quantity yields - 15 Idlis, 6 Onion Uttapam and 8 Dosa. If using purely for Idlis, you can easily make 25 to 30 nos. using this batter.
- This recipe requires Idli rice (white) for softness. You can also use Sona Masuri, Ponni Rice, Kolam varieties of short grain rice. Highly recommended not to use brown rice for this recipe as it leads to dense idlis.
- Steel Cut Oats cannot be substituted with Rolled Oats or Quick Cooking Instant Oats for this recipe.
- My batter fermented in 10 hours as I made this recipe during winters. I kept the container inside my OTG overnight. The OTG was switched off.
- Keeping the microwave or oven light on also helps.
- Good fermentation - the batter will have tiny bubbles.
- Fermented the batter too long - the batter tends to smell and a layer of fungus forms on the top.
- Once fermented, store the batter inside the refrigerator, covered with a tight lid.
- Always allow your steamer to naturally cool down a bit before opening the lid and removing the Idli stand or plates.
- This Idli recipe is Vegan. Use 100% Gluten Free Steel Cut Oats in case you are gluten sensitive.