Bored with the same urad dal - rice idli? Then try this healthy version of oats idli. Laden with fibre, these instant yummy breakfast menu is not only nutritious, it is also a treat to the eyes and also your tummy.
You can be more creative and use grated carrot, beetroot or any other veggies to enhance the flavour. Enjoy this wholesome delicacy with sambar and coconut chutney or any other chutney of your choice. So check out the step by step pictorial recipe to prepare it.
- 2 cups oats
- 1 cup sooji (semolina)
- 1 tbsp. olive oil
- 1/2 tsp. mustard seeds
- 1 tbsp. urad dal (split black gram)
- pinch of asafoetida (hing)
- 2 green chilies, chopped
- 1 sprig curry leaves
- salt to taste
- 1 tsp. eno fruit salt
- buttermilk as required
- 1 tbsp. coriander leaves, chopped
Dry roast the oats for a few seconds. When cool, grind into a fine powder and keep aside.
Heat oil in a pan and temper with mustard seeds, urad dal, asafoetida, curry leaves and green chilies.
After it stops spluttering, add the sooji and fry till light brown. Add the powdered oats, salt, coriander leaves and enough buttermilk to make into a batter like consistency.
Just before steaming, add the eno fruit salt and a little water over it and mix well. Grease the idli mould and ladle the batter into it and steam for 12-15 minutes.
When cool enough to handle, demould and serve hot with coconut chutney and sambar.
Dry roast oats to light brown.
When cool, grind into a fine powder.
Temper the oil with mustard seeds.
Add curry leaves, green chilies, asafoetida & urad dal.
Add sooji (semolina) & sauté till light brown in colour.
Mix roasted oats powder. salt, coriander leaves to the semolina mix & make
a batter with required quantity of buttermilk. Keep aside for 20 minutes.
Just before steaming, add eno fruit salt & mix well. Ladle into greased
idli moulds & steam for 12-15 minutes.
Enjoy with coconut chutney and sambar.
After it stops spluttering, add the sooji and fry till light brown. Add the powdered oats, salt, coriander leaves and enough buttermilk to make into a batter like consistency.
Just before steaming, add the eno fruit salt and a little water over it and mix well. Grease the idli mould and ladle the batter into it and steam for 12-15 minutes.
When cool enough to handle, demould and serve hot with coconut chutney and sambar.
Dry roast oats to light brown.
When cool, grind into a fine powder.
Temper the oil with mustard seeds.
Add curry leaves, green chilies, asafoetida & urad dal.
Add sooji (semolina) & sauté till light brown in colour.
Mix roasted oats powder. salt, coriander leaves to the semolina mix & make
a batter with required quantity of buttermilk. Keep aside for 20 minutes.
Just before steaming, add eno fruit salt & mix well. Ladle into greased
idli moulds & steam for 12-15 minutes.
Enjoy with coconut chutney and sambar.
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