> ## Documentation Index
> Fetch the complete documentation index at: https://cookbook.mantavyam.com/llms.txt
> Use this file to discover all available pages before exploring further.
# Oats Idli Recipe
| | |
| -------------- | ------- |
| **Prep time** | 20 min |
| **Cook time** | 15 min |
| **Total time** | 35 min |
| **Serves** | 15 idli |
## Ingredients
* 1 cup oats *(rolled oats)*
* 3 tsp oil
* 1 tsp mustard
* ½ tsp urad dal
* 1 tsp chana dal
* ½ tsp cumin / jeera
* few curry leaves
* ½ tsp ginger paste
* 2 chilli *(finely chopped)*
* 1 carrot *(grated)*
* ¼ tsp turmeric
* ½ cup rava / semolina / suji *(coarse)*
* ½ cup curd / yogurt
* 1 cup water
* 2 tbsp coriander *(finely chopped)*
* ¾ tsp salt
* 7 cashew *(halves)*
* ½ tsp eno fruit salt
## Instructions
1. firstly, in a kadai heat 3 tsp oil and splutter 1 tsp mustard, ½ tsp urad dal, 1 tsp chana dal, ½ tsp cumin and few curry leaves.
2. also, add ½ tsp ginger paste and 2 chilli. saute slightly.
3. further, add 1 carrot and ¼ tsp turmeric and saute for 2 minutes.
4. now add ½ cup rava and roast on low flame until it turns aromatic.
5. add powdered oats and mix well.
6. transfer the mixture and allow to cool completely.
7. add in ½ cup curd and ½ cup water.
8. mix well making sure there are no lumps.
9. further add 2 tbsp coriander, ¾ tsp salt and ½ cup water.
10. mix well making sure to form an idli batter consistency.
11. rest for 20 minutes or until the rava absorbs water.
12. just before steaming add a ½ tsp eno (fruit salt) and mix well.
13. steam the oats idli for 15 minutes on medium flame.
14. finally, serve instant oats idli with coconut chutney and sambar.
## Step-by-step
firstly, in a tawa dry roast 1 cup oats on low flame until it turns crisp.
cool the roasted oats completely and blend to a fine powder. keep aside.
in a large kadai heat 3 tsp oil and splutter 1 tsp mustard, ½ tsp urad dal, 1 tsp chana dal, ½ tsp cumin and few curry leaves.
also, add ½ tsp ginger paste and 2 chilli. saute slightly.
further, add 1 carrot and ¼ tsp turmeric and saute for 2 minutes.
now add ½ cup rava and roast on low flame until it turns aromatic.
add powdered oats and mix well.
transfer the mixture and allow to cool completely.
add in ½ cup curd and ½ cup water. as a vegan option, skip curd and add a tsp of lemon juice.
mix well making sure there are no lumps.
further add 2 tbsp coriander, ¾ tsp salt and ½ cup water.
mix well making sure to form an idli batter consistency.
rest for 20 minutes or until the rava absorbs water.
mix well and add water as required, to form an idli batter consistency batter.
grease the idli plate with oil and place cashews in the centre.
just before steaming add a ½ tsp eno (fruit salt) and mix well till it turns frothy. alternatively, add a pinch of baking soda.
pour the batter immediately into the idli plate. do not rest the batter.
steam the oats idli for 15 minutes on medium flame.
finally, serve **instant oats idli** with [coconut chutney](/recipes/coconut-chutney-recipe-nariyal-chutney) and [sambar](/recipes/hotel-idli-sambar-recipe-tiffin-sambar).
## Video
## Notes
* firstly, avoid using eno / soda if serving for kids.
* also, roast the oats and rava on medium flame, else the idli will turn sticky and hard.
* furthermore, you can also prepare the batter before in hand and store in a fridge. remember just before steaming add baking soda / eno.
* finally, steam the **instant oats idli** on medium heat to get the soft idli.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/instant-oats-idli-recipe/](https://hebbarskitchen.com/instant-oats-idli-recipe/)
