oats rava idli recipe | instant oats rava idli | Indian oats idli no fermentation |
by Tarla Dalal
Added to 244 cookbooks
This recipe has been viewed 160556 times
oats rava idli recipe | instant oats rava idli | Indian oats idli no fermentation | with 40 amazing images.
oats rava idli recipe | instant oats rava idli | Indian oats idli no fermentation is a slightly healthy variation to rava idli. Learn how to make instant oats rava idli.
To make oats rava idli, combine the oats flour, semolina, curds and ¾ cup of water in a deep bowl and mix well. Cover with a lid and keep aside for 30 minutes. Heat the ghee in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds. Add this tempering and the remaining ingredients, except the fruit salt to the prepared oats-semolina batter and mix well.
Just before steaming Indian oats idli no fermentation, add the fruit salt to the batter and pour 2 tsp of water over it. When the bubbles form, mix gently. Put a little batter into each of the greased idli mould and steam in a steamer for 8 to 10 minutes or till the idlis are cooked. Repeat step 7 to steam few more idlis. Cool slightly, demould and serve immediately with sambhar and coconut chutney.
Idlis are a breakfast favourite even outside South India. Here oats and rava combine to make delicious instant idlis that you can enjoy fresh off the steamer with sambhar and chutney. These instant oats rava idli have a touch of fibre by way of oats.
Moreover these Indian oats idli no fermentation has only 30 minutes resting time, so they can be planned for breakfast, snack or main meal too! It tastes very intense and you will experience a burst of flavour in every bite.
Tips for oats rava idli. 1. We have used roughly chopped cashewnuts, if you wish you can also use broken cashewnut halves. 2. We have used green chillies but if you do not have you can also use 1 tsp green chilli paste. 3. After putting fruit salt and water do not mix the batter vigorously. 4. After putting the fruit salt and water also at this stage make the idli immediately or else they will not puff up and be spongy. 5. Make sure before you put the idli stand in the idli vessel, only when the water is hot and bubbling.
Enjoy oats rava idli recipe | instant oats rava idli | Indian oats idli no fermentation | with step by step photos.
For oats rava idli- To make oats rava idli, combine the oats flour, semolina, curds and ¾ cup of water in a deep bowl and mix well. Cover with a lid and keep aside for 30 minutes.
- Heat the ghee in a small non-stick pan and add the mustard seeds.
- When the seeds crackle, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds.
- Add this tempering and the remaining ingredients, except the fruit salt to the prepared oats-semolina batter and mix well.
- Just before steaming, add the fruit salt to the batter and pour 2 tsp of water over it.
- When the bubbles form, mix gently.
- Put a little batter into each of the greased idli mould and steam in a steamer for 8 to 10 minutes or till the idlis are cooked.
- Repeat step 7 to steam few more idlis.
- Cool the oats rava idli slightly, demould and serve immediately with sambhar and coconut chutney.
Handy tip:- To make ½ cup of oats flour, blend ½ cup of quick cooking rolled oats in a mixer to a fine powder.
Oats Rava Idli Video by Tarla Dalal
Instant Oats Rava Idli, Oats Idli No Fermentation recipe with step by step photos
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- idli chaat recipe | South Indian idli chaat | how to make idli chaat | dahi idli chaat | with 14 amazing images.
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What is oats rava idli made of ? oats rava idli is made from 1/2 cup oats flour , refer handy tip, 1/2 cup semolina (rava / sooji), 1/2 cup fresh curd (dahi), 2 tsp ghee, 1/2 tsp mustard seeds ( rai / sarson), 1 tsp cumin seeds (jeera), 1/2 tsp asafoetida (hing), 1/2 tsp grated ginger (adrak), 2 tbsp roughly chopped cashew nut (kaju), 2 tsp finely chopped green chillies, 1 tbsp finely chopped coriander (dhania), salt to taste and 1/2 tsp fruit salt. See below image of list of ingredients for oats rava idli.
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What are Idlis? Idli is considered to be one of the healthiest breakfasts in Indian cuisine. Although it is traditionally a South Indian snack, it has now become extremely popular all over the country – and with good reason too. Idli is a steamed food, made with with a fermented batter of rice, urad dal and fenugreek seeds. White and fluffy, it is a delight to bite into. It has a mellow flavour, which gives scope for the accompaniment to shine. Idli is a standard South Indian breakfast item in the South, supplemented with a small quantity of some other dish. What varies is the accompaniment. Usually, Idli is served with Sambar and one or more chutneys such as Coconut Chutney, Coriander Chutney or Tomato Chutney. When in a hurry, the Idli is served with dry chutney powders like Idli Milagai Podi, Coconut Powder or Curry Leaves Powder.
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There are different variants of Idli, made using different combinations of grains and lentils. You can try the Rice and Moong Dal Idli, Barley Idli, Poha Idli, Cooked Rice Idli and Palak Moong Dal Idli. Likewise, you can also add spices, herbs and veggies to the idli batter to make variants such as the Kanchipuram Idli and Paneer Vegetable Idli. Not all idlis require you to soak, grind and ferment the batter. You can also make Instant Idli recipes like you make Instant Dosas and Instant Dhoklas. The most famous example of a quick and instant idli is the Rava Idli or Suji Idli. Vermicelli Nut Idli and Palak Rava Idli extend the idea of quick Suji Idli with exciting twists! Instant Bread Idli and Dal Vegetable Idli are other instant idlis worth a try.
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Like dosas and chapatis, idlis can also be stuffed with exciting fillings! Try the Stuffed Potato Idli and Double Decker Idlis Stuffed with Potato and Chutney. Such idlis make wonderful evening snacks. Treat your kids to the Stuffed Rava Idli Vegetable Sandwich when they come home from school and watch them finish it off without any fuss!
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If you have some idli batter on hand, it becomes very easy to quickly conjure up a meal for your family. Idli can be served not just for breakfast, but also as an evening snack or for dinner, depending on the form it is cooked in and what it is served with. Regular Idli stays soft and fluffy for a long time if made properly. It can be carried in the dabba, or even taken along while travelling. Just smear a little oil on the idlis and coat them with Idli Milagai Podi, and it becomes a one-dish meal that is handy to eat on-the-go!
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You can use your idli batter to make other snacks like Dosa and Appe. You can also turn your leftover idlis into exciting munchies like the Idli Upma or Spicy Tava Idli! See, a jar of idli batter in the fridge makes life so easy!
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These are quick cooking rolled oats.
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We have taken ½ cup oats and put it in a small mixer. Do not use a big mixer jar as it will be difficult to blend a small quantity.
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Close with a lid and blend to a smooth powder.
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For the batter of oats rava idli recipe | instant oats rava idli | Indian oats idli no fermentation, take a deep bowl, add the prepared 1/2 cup oats flour, see above how to make thew oats flour.
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Add the 1/2 cup semolina (rava / sooji).
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add 1/2 cup fresh curd (dahi).
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Add ¾ cup of water.
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Mix well.
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Cover with a lid and keep aside for 30 minutes.
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This will make the semolina swell slightly and make the batter little thicker. This is how the batter looks after 30 minutes. Keep aside.
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Heat the 2 tsp ghee in a small non-stick pan.
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Add the 1/2 tsp mustard seeds ( rai / sarson).
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When the seeds crackle, add the1 tsp cumin seeds (jeera).
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Add 1/2 tsp asafoetida (hing).
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Sauté on a medium flame for a few seconds.
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Add this tempering to the above batter.
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Add 1/2 tsp grated ginger (adrak). You can also use chopped ginger or ginger paste.
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Add 2 tbsp roughly chopped cashew nut (kaju).
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Add 2 tsp finely chopped green chillies. We have used dark green variety of green chillies for more spice.
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Add 1 tbsp finely chopped coriander (dhania).
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Add salt.
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Mix it well. The batter for oats rava idli recipe | instant oats rava idli | Indian oats idli no fermentation is ready.
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To make oats rava idli recipe | instant oats rava idli | Indian oats idli no fermentation, just before steaming, add 1/2 tsp fruit salt to the batter.
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Pour 2 tsp of water over it.
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When the bubbles form, mix gently.
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Grease idli moulds with ghee or oil.
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Also, put the water in steamer for boiling. If the water is too less, it won’t steam properly but, if you put a lot of water, it will go inside the idli plate.
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Pour spoonfuls of batter into each of the greased idli moulds. Do not over fill the mould, as the idli might fluff up and spill out. If you fill it less, the idlis will come out flat so, it should be just right.
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Once all your idli plates are filled and ready, place them one above another in a such a way that from the three holes you can see the idli batter filled in the plate placed below, this will ensure even steaming. So, adjust accordingly.
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Steam in an idli steamer for 8 to 10 minutes or till they are cooked. If the flame is too high, the water might bounce to the idli plates so, make sure you cook on a medium flame. Also, idli tend to turn hard when cooked on a high flame.
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To check if the idli is cooked or no, insert a knife or a toothpick in the center of the idli and check if it comes out clean. If not, steam for some more time.
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Once the idlis are cooked, cool them slightly. Dip a spoon in the water and using this spoon loosen the sides of idli and demould them. You can also make use of a greased knife to loosen the sides.
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Repeat with the remaining batter to make more oats rava idli recipe | instant oats rava idli | Indian oats idli no fermentation.
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Serve oats rava idli recipe | instant oats rava idli | Indian oats idli no fermentation | hot with sambhar and coconut chutney.
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We have used roughly chopped cashewnuts, if you wish you can also use broken cashewnut halves.
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We have used green chillies but if you do not have you can also use 1 tsp green chilli paste.
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After putting fruit salt and water do not mix the batter vigorously.
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After putting the fruit salt and water also at this stage make the idled immediately or else they will not puff up and be spongy.
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Make sure before you put the idli stand in the idli vessel, only when the water is hot and bubbling.
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Accompaniments
Nutrient values (Abbrv) per idli
| Energy | 48 cal |
| Protein | 1.5 g |
| Carbohydrates | 5.5 g |
| Fiber | 0.3 g |
| Fat | 2.1 g |
| Cholesterol | 1 mg |
| Sodium | 2.4 mg |
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