Instant Oats Idli

These days there are shortages of various items in the super markets. And when you can't find the items you have to improvise. I have been looking for masala oats in the Indian stores for quite some time and I haven't been able to find it. SO instead of masala oats, I am using instant oats which are readily available in the grocery stores here. Only difference is, you might have to add more spices like garam masala and chilli powder to it, if you want it really spicy. But I like it not too spicy.

Instant Oats Idli

Instant Oats Idli

Ingredients

1. 1 cup instant oats
2. 1/2 cup ravva or sooji fine samolina
3. 1 tablespoons+ extra oil for basting the idli moulds
4. 1/2 teaspoon each of cumin and mustard seeds
5. 1 teaspoon baking soda or Eno Fruit salt
6. 1 teaspoon Chana dal soaked in water for 10 minutes
7. 1/2 cup plain yogurt
8. 1 teaspoon lemon juice 
   
9. 1 tablespoon each of finely chopped ginger, green chillies and cilantro, cashew, green peas
10. 2 tablespoon each of grated carrot, beetroot

In a pan heat the oil and fry the cumin, mustard seeds, few curry and fry for a minute. Add cashew and fry for a minute. Add Chana Dal and all the veggies and fry for 3 more minutes. Add soji and instant oats and fry/roast for 5-7 minutes.

In a bowl mix the yogurt with lemon juice. Add the oats and sooji to the yogurt and set aside for 10 minutes. Add baking soda or eno fruit salt and add more water to get the consistency of a thick pan cake batter.


Prepare the idli pans by applying oil with a finger. Add a tablespoon of batter. Stream in a cooker for 15-17 minutes. Let the steam escape and cool for a minute before taking the idlis off the pan. Enjoy with your favorite chutney or curry leaf powder

More idli recipes

Classic Plain Idli

Carrot Idli

Ravva Idli

Mint Idli

Corn Meal Idli

Ravva Idli #2

Instant Idli
Masala Oats Ravva Idli
Raagi Idli

 

Instant Idli

Idli used to be my favorite breakfast and my mom used to make it but she was never happy when I would ask her to make it. Now...after becoming a mom myself I am also not very crazy when the request for idli comes around once in a a while, without  my prior planning.

I know there are lots of recipes for instant idlis and this time around I had to make some instant idlis...well instant is not the correct word cause idlis do take some time to get made. Anyway...

Here is the recipe I made my "instant" idlis with. No Eno salt. But with baking soda and baking powder.

Instant Idli (Steamed rice buns wiwhout 2 days of preparation)

Instant Idli

Ingredients

1. 1/2 cup poha (flatenned rice)
2. 2 cups rice flour
3. 1 cup urad dal flour
4. 1 teaspoon fenugreek powder 
5. 1 teaspoon salt
6. 1/2 teaspoon citric acid
7. 1 teaspoon baking soda
8. 1/2 teaspoon baking powder
9. 1 tablespoon plain yogurt (optional)
10. 3-4 cups of water

Mix all the ingredients together and set it aside for 10 minutes.

Apply oil to the idli molds, add batter to them and steam them for 18-20 minutes. Let stand for 5 minutes and serve with your favorite chutney. Here are some suggestions :)

Coconut chutney

Tomato Chutney

Ridge gourd Peel chutney

Eggplant chutney

Peanut chutney

Carrot Chutney 

Rava idli

So, there are other kinds of idlis than just the regular one which needs planning ahead by 2 days....but when you are short of time and you want to eat an idli right now, then this is the idli . Super fast and delicious.

Ravva idli( streamed sampling dumplings )

Ravva idli with beet root

  Ingredients 

1. 1 cup upma ravva or samolina
2. 1 tablespoons+ extra oil for basting the idli molds
3. 1/2 teaspoon each of cumin, mustard seeds, salt and baking soda
4. 1 teaspoon Chana dal soaked in water for 10 minutes
5. 1/2 cup plain yogurt
6. 1 teaspoon lemon juice (optional)
7. 1 tablespoon each of finely chopped ginger, green chillies and cilantro, cashew
8. 2 tablespoons finely chopped onions
9. 1 tablespoon each of grated carrot, beetroot, cabbage

In a pan heat the oil and fry the cumin, mustard seeds, few curry and fry for a minute. Add cashew and fry for a minute. Add Chana Dal and all the veggies and fry for 5 more minutes. Add soji and fry/roast for 5-7 minutes.

In a bowl mix the yogurt with lemon juice , salt, baking soda and 1 cup water. Let the soji cool a bit and add this to the yogurt. Add more water to get the consistency of a thick pan cake batter.

Prepare the idli pans by applying oil with a finger. Add a tablespoon of batter. Stream in a cooler for 15 minutes. Enjoy with your favorite chutney