Recipe for Oats & Rava Idli

Idli is undoubtedly one of the healthiest breakfasts in the world. It is easy to make, nutritious and light. This breakfast is very popular in the southern parts of India.

So what is Idli? Idli is a steamed dumpling made with rice and black gram ( skinless). The grains are soaked and then ground together. Then they are fermented overnight. Then the fermented batter is poured into idli moulds and steamed. The idlis are then eaten with Sambar or Chutney.

Idli is made in every south Indian home. In south India, small and big restaurants serve idly along with many other south Indian delicacies for breakfast. It is a simple and humble breakfast that has been feeding generations of Indians for ages.

Idli is made in many ways. I have already shared a couple of Idli Recipes, such as:

Rawa Idli ( Idli made with Wheat Semolina)- doesn’t require overnight fermentation

Rice Rawa Idli ( idli made with coarsely ground rice and lentils) – requires overnight fermentation

Rava Soyabean Idli ( My own creation- Idli made with wheat semolina and soybeans)-doesn’t require overnight fermentation

Today, the recipe I am sharing is Oats & Rawa Idli. In this recipe, I have combined rolled oats with wheat semolina and a few spices to form the idli batter. This is an instant idli recipe and doesn’t require overnight fermentation. So, let us start with the recipe:

Ingredients needed to make Oats & Rava Idli:

• 1 cup Rolled Oats
• 1 cup Sooji ( Wheat Semolina)
• 200 ml Sour Curd/yoghurt
• Salt; to taste
• 1 Green chilli; finely chopped
• 2 tbsp Finely chopped fresh coriander leaves
• ⅓ tsp Baking Soda
• Water; to adjust the consistency of the batter
• Oil; to grease the idli plates

Method to make Oats & Rava Idli:

• Transfer Oats and Semolina to a pan and dry roast them on medium heat for about 7-8 minutes. Mix constantly, or else it may burn.
  
  
  
• Once roasted, transfer the mixture to a mixing bowl and let it cool.
  
  
  
• Add yoghurt/curd, salt, green chillies and coriander leaves.
  
  
  
• If the batter looks too thick, add water and adjust the consistency.
  
  
  
• Add baking soda and mix well.
  
  
  
• Pour small portions of this batter on the idly plates. Heat water in the idli steamer. When the water bubbles and boils, place the idly plates in the steamer. Steam for about 15 minutes. Then remove the idlis and place them on the kitchen counter for 2-3 minutes. Sprinkle some water on the idlies. It will make it easy for you to take them out.
  
  
  
• Now serve the idlis with sambar or chutney.
  
  
  

I served these idlis with Onion Tomato Chutney, and it tasted delicious! Check out many other chutney recipes here.

Check out other delicious recipes from my kitchen here.

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Here is the recipe in printable format.