Oats Idli

These Oats Idlis are a nutritious twist on the traditional South Indian favorite. Made with rolled oats and urad dal, they offer a unique texture and flavor while retaining the classic idli soft fluffiness. Infused with finely chopped vegetables, these idlis are not only delicious but also packed with nutrients. The addition of mustard seeds and curry leaves provides a burst of flavor, making them an ideal choice for a wholesome breakfast or snack.

For a Serving Size of Two:

Ingredients:

• 60 grams rolled oats
• 25 grams white urad dal
• 1/4 teaspoon fenugreek seeds
• 15 grams rice flour
• 60 grams yogurt
• Salt to taste
• 1/4 teaspoon baking soda
• 30 grams chopped vegetables (carrots, beans, or peas, finely chopped)
• Mustard Seeds
• Curry Leaves
• 1 teaspoon oil
• Water: As needed to adjust batter consistency

Method:

• Dry roast 60 g of rolled oats in a pan until lightly golden. Let cool. Soak 25 g of white urad dal and ¼ tsp fenugreek seeds in water for 4-5 hours or overnight. Drain.
• Blend the roasted oats into a coarse powder.
• Combine the soaked urad dal and fenugreek seeds with the oats powder in a blender.
• Add water as needed to make a smooth batter.
• Transfer the mixture to a bowl and stir in 60 g of yogurt. If using, add ¼ tsp of baking soda to the mixture.
• Fold in finely chopped vegetables and salt to taste.
• Heat ½ tsp of oil in a small pan and add ¼ tsp mustard seeds.
• Once they splutter, add finely chopped curry leaves.
• Pour this tempering into the batter and mix well.
• Grease the idli molds lightly with oil.
• Pour the batter into the molds and steam in an idli steamer for 10-15 minutes or until a toothpick inserted comes out clean.
• Let the idlis cool slightly before removing them from the molds.
• Serve hot with coconut chutney and sambar.

Nutritional Benefits:

• Calories: 473 kcal
• Protein: 18.3 g
• Carbohydrates: 71.6 g
• Fat: 11.9 g