Soft, fluffy, and delicately spiced, oats idli offers a nourishing twist to a beloved South Indian staple. It’s the kind of dish that seamlessly bridges comfort with clean eating—filling, flavorful, and beautifully light on the stomach. Whether you’re craving something warm and savory or seeking a wholesome addition to your breakfast rotation, this recipe brings together tradition and wellness in one steamy, aromatic plate.
Ingredients Breakdown
At the heart of this recipe lies a trio that creates a soft yet structured base—oats, rava, and curd. The oats, ground into a fine flour, provide a subtle nutty undertone and a soft crumb. Rava (or semolina) adds texture and body, giving the idli structure without making it too dense. Fresh or slightly tangy curd binds the dry ingredients, lending a gentle tartness that pairs beautifully with the tempering.
To infuse color and nutrition, grated carrots and chopped coriander leaves are stirred into the batter. Their freshness balances the warmth of the spices, while the carrots contribute a mild sweetness that complements the earthy oats. The tempering is where the magic happens—an aromatic medley of mustard seeds, cumin, dals, ginger, green chilies, curry leaves, and crushed black pepper, sautéed until golden and fragrant. Cashews add a buttery crunch, and a pinch of asafoetida amplifies the umami flavor. Optional touches like grated coconut or steamed green peas allow for delightful personalization.
Step-by-Step Preparation Guide
Start by blitzing the oats into a smooth, flour-like texture. It forms the core of the batter and blends seamlessly when paired with rava. As the base gets ready, prep the vegetables—grate the carrots finely and chop the herbs and aromatics.
The tempering is where flavor meets finesse. In warm oil, mustard seeds crackle to release their essence, while the chana dal and urad dal toast to a golden hue. The addition of green chilies, ginger, curry leaves, and crushed pepper awakens the senses. Cashews are toasted until lightly browned, imparting a delicate crunch to every bite.
To this sizzling tempering, add rava and roast it gently until the nutty aroma emerges. Stir in the oats flour and roast everything together for a few more minutes to deepen the flavor. Once roasted, transfer the mixture to a bowl and let it cool to room temperature.
Incorporate the grated carrot and chopped coriander, then mix in curd and water to form a medium-thick batter. After resting for a few minutes, the mixture absorbs flavors and firms up slightly. Grease your idli moulds, prepare your steamer, and ensure the water is boiling before you begin steaming.
Now comes the moment of aeration—mix in salt and fruit salt (or baking soda) quickly and thoroughly. This chemical reaction creates the signature fluffiness. Pour the batter into the moulds without delay and steam for about 10 to 12 minutes. Once done, let the idlis rest briefly before demoulding with a wet spoon. Serve hot and fragrant.
Recipe Tips
Selecting the right type of oats for smoother flour:
Choose rolled oats or quick-cooking oats and blend them finely. Avoid steel-cut oats, which can result in a coarse, uneven batter.
Balancing the batter consistency for optimal texture:
The batter should be neither runny nor too thick—aim for a flowing, scoopable consistency that holds shape in the moulds.
How to prevent idlis from turning dense or sticky:
Ensure the batter is well-rested and aerated before steaming. Always add the fruit salt at the very end and mix it in quickly.
Tricks to keep the idlis soft and fluffy even after cooling:
Steam them just until cooked; over-steaming can make them rubbery. Store in an insulated container to retain moisture.
Substitutes for vegetables and tempering ingredients:
Swap carrots with grated beetroot, finely chopped bell peppers, or steamed peas. If curry leaves or dals are unavailable, use cumin seeds and a pinch of garam masala for an alternate flavor profile.
What to Serve With This Recipe
Oats idli pairs beautifully with a variety of traditional sides. Coconut chutney, with its creamy texture and subtle sweetness, balances the spice in the idli. A bowl of piping hot sambar adds a comforting, hearty touch and makes the meal more substantial.
Looking for something different? Serve it alongside tomato chutney or mint-coriander dip for a vibrant fusion experience. You can also drizzle a bit of ghee or sesame oil over the idlis for a richer taste. For a brunch setting, pair with a side of sautéed greens, pickled onions, or even a yogurt-based dip for a unique twist. Add a warm cup of filter coffee or masala chai to complete the experience.
Variations and Flavor Twists
There’s ample room to play with this recipe. Stir in steamed green peas, chopped spinach, or shredded zucchini to enhance the nutrition profile. You can also spice things up with crushed fennel seeds, ajwain, or a dash of turmeric.
To add an extra layer of flavor, toss in some roasted sesame seeds or crushed peanuts into the tempering. For a kids’ lunchbox version, pour the batter into mini idli moulds—they cook faster and are easier to pack. You can even transform leftover idlis into a masala stir-fry with onions, tomatoes, and curry powder.
Frequently Asked Questions
Can oats idli be made without rava?
Yes, though texture may differ slightly. Replace rava with extra oat flour or rice flour to maintain structure.
What’s the best substitute for fruit salt (Eno)?
Baking soda is a suitable alternative—use half the amount and combine with a few drops of lemon juice or vinegar.
How can I store and reheat leftover idlis?
Store in an airtight container in the refrigerator for up to 2 days. Reheat by steaming or microwaving with a damp paper towel.
Can I steam the batter in other moulds or plates?
Yes, dhokla plates or silicone muffin moulds work well. Adjust steaming time based on thickness.
Is it possible to make the batter in advance?
The dry mixture can be prepared ahead. Add curd, water, and fruit salt just before steaming for best results.
Oats idli is a comforting, flavorful dish that suits every part of the day—be it a light breakfast, a nourishing brunch, or a warm evening snack. With simple ingredients and effortless steps, this recipe brings homemade satisfaction with a touch of creativity. Fluffy, aromatic, and delightfully wholesome, it’s the kind of recipe that finds a regular spot on the weekly menu.
Ingredients
Main Ingredients
1 cup oats – rolled oats or quick-cooking oats
½ cup curd (yogurt), fresh or slightly sour
½ cup fine rava (sooji or cream of wheat), finely textured
1 cup water, or as needed for desired consistency
⅓ to ½ cup grated carrot (1 small to medium-sized carrot)
1 tablespoon chopped coriander leaves (cilantro)
1 teaspoon fruit salt (Eno) or ½ teaspoon baking soda
Salt, to taste
For Tempering
½ to 1 tablespoon oil
½ teaspoon mustard seeds
½ teaspoon cumin seeds
1 teaspoon chana dal (husked, split Bengal gram)
½ teaspoon urad dal (husked, split black gram) – optional
8 to 10 cashews, chopped
1 teaspoon chopped green chilies (1 to 2 green chilies)
1 teaspoon finely chopped curry leaves
1 teaspoon finely chopped ginger or 1 inch ginger piece
½ teaspoon crushed black pepper
1 pinch asafoetida (hing)
1 to 2 tablespoons grated coconut – optional
Instructions
Preparation
Begin by grinding the oats into a fine flour using a blender or spice grinder. Set aside. Grate the carrot finely and prepare the aromatic elements—finely chop the ginger, curry leaves, coriander leaves, and green chilies.
Making the Tempering
Heat oil in a pan over low flame. Add mustard seeds, chana dal, and urad dal. Sauté the mixture, stirring often, until the mustard seeds start popping and the dals turn golden brown. Add green chilies, ginger, curry leaves, cashews, black pepper, and a pinch of asafoetida. Cook for another minute to release the flavors.
Making the Batter
To the tempering, add the fine rava. Roast over low heat for about 2 minutes while stirring continuously. Incorporate the oats flour into the mixture, stirring well to combine. Continue roasting for another 4 to 5 minutes, ensuring the flour is well-toasted and aromatic. Transfer the mixture to a mixing bowl and allow it to cool completely.
Once cooled, mix in the grated carrots and chopped coriander. You may also include steamed green peas or lightly blanched French beans if desired, or leave out additional vegetables entirely. Add the curd, followed by water, and mix thoroughly to form a medium-thick batter. Cover and allow it to rest for 5 to 6 minutes.
Meanwhile, grease your idli moulds with oil or ghee. Fill a pressure cooker, Instant Pot, electric rice cooker, or traditional idli steamer with 1.5 to 2 cups of water. Place a trivet or perforated plate inside and bring the water to a gentle boil.
Once the batter has rested, add salt to taste and mix well. Stir in the fruit salt (Eno) or baking soda. As soon as you add the leavening agent, mix the batter quickly and evenly—this ensures a fluffy texture and even rise.
Steaming
Immediately spoon the batter into the greased idli moulds. Try to use all the batter in one go for best results. Carefully place the moulds onto the trivet inside your steamer.
Cover and steam the idlis for 10 to 12 minutes. To check doneness, insert a toothpick—if it comes out clean, they are ready. If using a pressure cooker, remember to remove the whistle before covering the lid. For an Instant Pot, keep the valve set to ‘Venting’ and steam on high pressure for 10 to 12 minutes using the Steam mode.
Let the steamed idlis rest for a few minutes before removing them gently with a spoon dipped in hot water to prevent sticking. Serve these warm, fluffy oats idlis with coconut chutney, sambar, or your favorite South Indian side dish.
Oats Idli Recipe
Ingredients
Main Ingredients
- 1 cup oats – rolled oats or quick-cooking oats
- ½ cup curd yogurt, fresh or slightly sour
- ½ cup fine rava sooji or cream of wheat, finely textured
- 1 cup water or as needed for desired consistency
- ⅓ to ½ cup grated carrot 1 small to medium-sized carrot
- 1 tablespoon chopped coriander leaves cilantro
- 1 teaspoon fruit salt Eno or ½ teaspoon baking soda
- Salt to taste
For Tempering
- ½ to 1 tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon chana dal husked, split Bengal gram
- ½ teaspoon urad dal husked, split black gram – optional
- 8 to 10 cashews chopped
- 1 teaspoon chopped green chilies 1 to 2 green chilies
- 1 teaspoon finely chopped curry leaves
- 1 teaspoon finely chopped ginger or 1 inch ginger piece
- ½ teaspoon crushed black pepper
- 1 pinch asafoetida hing
- 1 to 2 tablespoons grated coconut – optional
Instructions
Preparation
- Begin by grinding the oats into a fine flour using a blender or spice grinder. Set aside. Grate the carrot finely and prepare the aromatic elements—finely chop the ginger, curry leaves, coriander leaves, and green chilies.
Making the Tempering
- Heat oil in a pan over low flame. Add mustard seeds, chana dal, and urad dal. Sauté the mixture, stirring often, until the mustard seeds start popping and the dals turn golden brown. Add green chilies, ginger, curry leaves, cashews, black pepper, and a pinch of asafoetida. Cook for another minute to release the flavors.
Making the Batter
- To the tempering, add the fine rava. Roast over low heat for about 2 minutes while stirring continuously. Incorporate the oats flour into the mixture, stirring well to combine. Continue roasting for another 4 to 5 minutes, ensuring the flour is well-toasted and aromatic. Transfer the mixture to a mixing bowl and allow it to cool completely.
- Once cooled, mix in the grated carrots and chopped coriander. You may also include steamed green peas or lightly blanched French beans if desired, or leave out additional vegetables entirely. Add the curd, followed by water, and mix thoroughly to form a medium-thick batter. Cover and allow it to rest for 5 to 6 minutes.
- Meanwhile, grease your idli moulds with oil or ghee. Fill a pressure cooker, Instant Pot, electric rice cooker, or traditional idli steamer with 1.5 to 2 cups of water. Place a trivet or perforated plate inside and bring the water to a gentle boil.
- Once the batter has rested, add salt to taste and mix well. Stir in the fruit salt (Eno) or baking soda. As soon as you add the leavening agent, mix the batter quickly and evenly—this ensures a fluffy texture and even rise.
Steaming
- Immediately spoon the batter into the greased idli moulds. Try to use all the batter in one go for best results. Carefully place the moulds onto the trivet inside your steamer.
- Cover and steam the idlis for 10 to 12 minutes. To check doneness, insert a toothpick—if it comes out clean, they are ready. If using a pressure cooker, remember to remove the whistle before covering the lid. For an Instant Pot, keep the valve set to ‘Venting’ and steam on high pressure for 10 to 12 minutes using the Steam mode.
- Let the steamed idlis rest for a few minutes before removing them gently with a spoon dipped in hot water to prevent sticking. Serve these warm, fluffy oats idlis with coconut chutney, sambar, or your favorite South Indian side dish.
