Instant Oat Rava Idli

Everyone knows about the benefit of oat. By including oat in daily diet , will lower the risk of heart disease. According to a wide-reaching collection of scientific reviews published on October 2014 supplement issue of the British Journal of Nutrition, oats may play an important role in improving satiety, diet quality and digestive, cardiovascular and general metabolic health.

Oats are very good source of fiber, high in vitamins, minerals and antioxidants. Not daily but I try to include oat as much as possible in my diet. You must try  my whole Wheat oat malpuas,  spinach corn oat appe,  plum crumble tart, watermelon uthappam & semolina oat uthappam.

But when it comes to idli, I love to try different types of idli, which will be equally healthy and soft. Having idli is a  good way to kick start the day. These are the instant version of idli, I mean you just need to mix everything and steam for 10-12 minutes and its ready.

Nope, no compromise on texture. These are absolutely soft idlies. I found adding few grated veggies to idlies is a good idea especially for my picky eater kid. So I have added few grated veggies, but if you don’t want to add then you can skip it. usually oat get slimy after cooking so we will add semolina here to avoid the slimness of these idlies. Let’s start..

Print Recipe

Instant Oat Rava Idli

Prep Time

10 minutes

Cook Time

13 minutes

Servings

serving

Ingredients

• 2 cup rolled oat
• 1 cup Rawa (semolina)
• 3/4th cup curd (thick)
• 2 & 1/4th cup water
• 1 no carrot
• 2 tsp grated ginger
• to taste salt
• 1/2 tsp Baking Soda
• 2 tbsp oil

for tempering ::

• 1 tsp mustard seeds
• 2 tsp channa dal
• 2 tsp urad dal
• pinch of Hing
• 1 spring Curry leaves
• a little coriander leaves

Prep Time 10 minutes Cook Time 13 minutes Servings serving Ingredients 2 cup rolled oat 1 cup Rawa (semolina) 3/4th cup curd (thick) 2 & 1/4th cup water 1 no carrot 2 tsp grated ginger to taste salt 1/2 tsp Baking Soda 2 tbsp oil for tempering :: 1 tsp mustard seeds 2 tsp channa dal 2 tsp urad dal pinch of Hing 1 spring Curry leaves a little coriander leaves

Instructions

1. Grind the oat in a mixture grinder and make fine powder.
2. Dry Roast the semolina in medium flame till aromatic.
3. Cool the semolina completely.
4. combine semolina, powdered oat , salt , grated ginger, curd , grated veggies and water in a bowl.
5. mix well and set aside.
6. In a tadka pan heat 2 tsp of oil.
7. When oil is hot add mustard seed, wait till they stop dancing.
8. Add hing,channa dal, urad dal , sauté and let the dal golden in colour.
9. Add curry leaves and fry for a second.
10. Switch off the flame.
11. Add this tadka to the prepared mixture along with chopped coriander leaves.
12. Give a nice mix. Add baking soda and mix well.
13. You may need extra water to bring the batter to idly batter consistency.
14. Heat water in a steamer.
15. Apply oil on idly moulds , and pour batter on moulds.
16. When water boils, carefully place the idli stand within the steamer.
17. Steam them for 12-14 minutes.
18. And it’s done.
19. Let them cool for some time then carefully remove idlies from moulds.
20. Enjoy with piping hot samber or coconut chutney.

Recipe Notes

• I didn’t add green chilies as my 3 year old daughter had to have these.
• You can add 2 finely chopped green chilies to the batter or at the time of preparing tadka.
• You can sauté the ginger with tadka.

• You may add 2 stp of eno instead of baking soda.
• I used baking soda as I was running out of fruit salt.
• You may add more minced/grated veggies to the batter.
• If you have time then rest the batter for 10  minutes then add eno/baking soda.
• Few people like to add 1 cashew in each idly, if you wish you can add.