Breakfast: Oats Idli



  • 2 cups oats
  • 1/2 liter curd (slightly sour)
  • 1 Tbsp mustard seeds
  • 1 Tbsp urad dal
  • 1/2 Tbsp channa dal
  • 1/2 Tbsp oil
  • 2 tsp finely chopped green chillies
  • 1 cup grated carrots
  • 2 Tbsp finely chopped coriander
  • 1/2 Tbsp turmeric powder
  • 2 Tbsp salt
  • Eno fruit salt, a pinch


    • On a tawa, dry roast the oats until it turns slightly brown and then powder the oats in a mixer.
    • In a pan, add oil, mustard seeds, urad dal, channa dal and allow the mustard to splutter and the dals to turn golden.
    • To this, add the chopped chillies, coriander and grated carrots.
    • Add the turmeric powder and fry for a minute.
    • Add this seasoning to the powdered oats mixture and add the curd to it to make a batter like that of idli batter’s consistency.
    • You can add as much curd to the mixture to achieve the consistency, but do not add water to the batter.
    • Grease the idli steamer plates with oil and pour the batter into each area of the steamer.
    • Steam the idlis for 15 minutes.

           Note: To know if the idli is cooked, poke an idli with knife and check if the batter does not stick to the knife.

    • Once done remove the idlis and serve with Onion chutney.

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    Chef : Ramya Parameswaran

    Recipe Serving : 2

    Recipe cook time : 25min