Instant Oats Idli | Oats Steamed Cakes

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Break fast is the most important past of the meal, and it’s believed that eating a healthy, heavy and balanced breakfast is very important. Oats is one of the best choice for break fast to kick start your day in a healthy way. If you are some one like me who finds it boring to eat oats porridge, then our Indian-ized oatmeal avatars like oats upma, oats dosa, oats idli, oats pongal, oats bisi bele bath, … will excite you. There are so many varieties that you can try and make your break fast interesting and highly nutritious.


This easy oats idli can be prepared in a jiggy and pair it with some spicy tomato chutney or sambar, it’s heaven. You can add grated vegetables to the recipe which makes it even more nitritious.

Using oats is a little tricky due to it’s sticky texture. Roasting oats will help to get rid of the sticky texture to some extent. Kick start your day with healthy oats idli.


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Here’s the recipe to instant oats idli-


Oats – 1 1/2 cups
Upma Rava/Soji – 1/2 cup
Curd(yougurt) – 2 1/2 cups
Carrots – 1 grated
Coriander leaves – 2 tbspn
Eno salt/Fruit Salt – 1/2 tspn
Water – 1/2 cup
Salt to taste

For Tempering-
Oil/ghee – 2 tspn
Mustard seeds – 1/2 tspn
Curry leaves – 1 sprig chopped
Asafoetida/hing – 1 pinch
Green chilies – 2 nos, finely chopped
Channa dal/Bengal Gram – 1 tbspn
Cashew nuts – 10 nuts broken
Method of Preparation:-

1. Heat oil in a vessel. Add mustard seeds and as they begin to splutter, add channa dal and let the dal turn golden brown. Add chopped green chilies, curry leaves and asafoetida and saute for a few seconds. Keep aside.


2. Dry roast the oats till aromatic and it slightly changes in color. Grind to a fine powder, consistency of rava.

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3. In the same pan, dry roast rava until it changes it’s color to light brown.

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4. In a wide pan, add oats powder and roasted rava. Add tempered ingredients, grated carrots and chopped coriander leaves. Mix well.

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5. Add curds, salt, and mix well. Add just enough water(if required) to make it to a thick batter. The consistency should be slightly loose than a idli batter. Set it aside for 10-15 mins. Next add eno salt and mix again.

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6. Grease idli plates with oil and pour the batter into each depression of the idli plate.

7. Steam for 13-15 minutes. Serve warm with chutney of your choice.

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MY Notes-
1. Using oats in idli recipe can be little tricky due to it’s sticky texture. Roasting it well will remove some of the stickyness.
2. You can use same measurement of cooking soda instead of eno salt/fruit salt.
3. Adding grated vegetables like carrots, cabbage, or even capsicum will enhace the taste and nutrient values of the idlis.
4. Butter milk can be substituted with water while preparing batter.
5. You can even mix all the dry ingredients of the mix and store it in air tight container in fridge for about few months.



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3 Responses

  1. I love your savory recipes Jyothi. These little cakes look delicious.

    • jyothirajesh says:

      Thank you Linda! We eat these little steamed cakes 4-5 days a week(of course different variations of the cake :))

  1. September 7, 2015

    […] absolutely fell in love with oats the time I tried Instant Oats Idli and Kulipaniyaram. Oh they were YUM. It so well suited my taste […]

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