Oats Idli / Instant Oats Idli–Step by Step

Instant Oats Idlis

Oats being such a versatile cereal, its no wonder that we at home have it for breakfast almost daily. Though the kids are quite happy to have a sweetened porridge for their breakfast both Hubby and I are not that quite comfortable with it as both of us prefer spicy food. This idli finds its way almost at least thrice a week in our menu and all at home are quite happy to eat it whether I serve it for breakfast or for dinner. 


Oats Idli

Initially when I started to cook oats and served it to the kids, I was quite skeptical whether they would like it or not. But I need not have worried as they took it like duck to water. With a Husband at home who would eat idlis without complaining when served all the three times in a day, this is my fall back recipe if I run out of idli / dosa batter. 


Instant Oats Idli

For this week, we, the Avant Garde Cookies chose to rustle up simple and easy breakfast as they happen to be the most important of the day and this is the recipe that I chose to serve you all.


Oats Idli / Instant Oats Idli


Prep Time: 10 minutes

Cook Time: 20 minutes

Makes: 4 – 5




For Tempering:





Heat a pan and dry roast the quick cooking oats for 2-3 mins over medium flame till you get a good aroma. Take off fire and let it cool down. Powder in a mixer jar and keep aside.


Heat the same pan with oil. Add mustard seeds, when they splutter, add urad dal, channa dal, asafetida and roast till they become golden color. Now add the grated carrots, green chillies and finely chopped coriander leaves. Saute for 1/2 a minute. Add the rava and roast till all are combined well for 1 more minute. Take off fire. Add the powdered oats, salt and mix well.


To this mixture add whisked curd and mix well. Let it be for 2 minutes. Meanwhile grease an idli mould with oil and keep it ready. Now add baking baking soda and enough water and mix well to a dropping consistency.


Fill the idli moulds with the batter. Steam for 10-15 minutes or till a skewer inserted comes out clean. Take off fire and let it cool for a minute. Run a blunt knife around the edges to take the idlis off the mould. It will come off easily.


Serve hot with either coconut chutney or tomato chutney. If you are game you can eat this with tomato sauce.


You do not have to use the idli moulds at all. Instead use any small cups, silicone muffin cups, small individual tart pans to steam the batter and no kid could refuse these spongy, fluffy idlis. These make such a filling breakfast that is sure to keep the hunger pangs at bay till the lunch time.





This is off to Avant Garde Cookies and do take the time to visit the other cookies: Anusha, Jayanthi, Kavi, Priya, Roshni and Veena to see what they have rustled up for this theme.

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