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Instant Oats Idli – Quick & Easy Indian Breakfast/Lunch Recipe

Instant Oats Idli – Quick & Easy Indian Breakfast/Lunch Recipe

Pillowy-Soft, healthy, quick & easy breakfast (or lunch) recipe – Instant Oats Idli. No overnight soaking or fermenting is needed to make this delicious South Indian delicacy. For a quick breakfast, pair it with some South Indian Chutneys, and to enjoy it over lunch or dinner, I think you will need some steaming hot Sambar too. So Make It, Dip It, or Dunk It!

When you add some Oats to the recipe, you add some more nutrition to it. And it is one of the tastiest ways to include oats in your regular diet. Even the fussy eaters or those who don’t like oats can very easily give this recipe a try.

You must try our other South Indian recipes too – Instant Masala Dosa, Ragi Dosa, Spinach and Beetroot Idli, Oats Appe, and Tawa Masala Idli.

Story Time

My husband never liked the taste of Oats. He always found oats porridge soggy and slimy and never had it at all. On the other hand, I love oats. I can eat creamy oats porridge every day. That is what I used to do when I was living alone. It makes such an easy and nourishing breakfast.

When we got married, I tried to make him eat oats but he couldn’t. That is when I decided to create different recipes using oats so that we can include this gem of the ingredients in our diet. Moreover, I wanted to finish the packet of oats too. I started adding oats to all kinds of recipes I made and he did not even notice them. I tried oats cookies, chocolate brownie, oats appe (savory mini pancakes or puffer), oats energy bars, granola, etc. And now we eat oats almost every day and the best thing is that Jatin loves it. I do not need to tell him to eat granola, he would make a bowl when he is hungry. Yippie!

Moral of the story – Keep experimenting and you may end up liking the things that you always hated 🙂

What is Idli?

Idli is a savory and steamed cake made out of a paste (or batter) of soaked lentils and rice. It is a popular South Indian delicacy that is loved by almost every Indian person. The classic recipe is made by soaking urad dal and rice overnight. Then you need to grind them using some water and a couple of other ingredients. This prepared batter is then fermented for a few hours. Once the batter is well fermented, it is poured into an Idli stand and steamed.

It is paired with some South Indian Chutneys or dips and Sambar. The combination is heavenly. You will fall in love with the simplicity of this recipe.

When is the best time to eat Idli?

Idli is a popular Indian breakfast recipe. Most people enjoy it over breakfast with a hot cup of filter coffee or chai. But because it is a light and filling recipe, you can even serve it over lunch or dinner.

How to serve Oats Idli?

Oats Idli can be served with the following for ultimate pleasure:

  1. Sambar
  2. South Indian Chutneys
  3. Raw mango Dal Rasam
  4. Filter Coffee or Indian Chai

To have the best experience, serve it hot.

Tips to make it right

  1. Batter Consistency: You need to have the right consistency of the batter. It should be thick but easily pourable. If it is thin, the texture of the idli doesn’t come right.
  2. Resting Time: You need to let the batter rest for at least 30 minutes. Oats & Sooji will absorb the liquid and become softer. After resting time, adjust the consistency of the batter as needed. Just make sure that the consistency is on the thicker side. Thick but easily pourable.
  3. Baking Soda: Add baking soda 5 minutes before you start making the idlis. Do not add it while making the batter because it loses all the bubble formation and you won’t get nice fluffy idlis. Avoid adding too much baking soda because that also ruins the taste and the texture of idlis. Make sure that the baking soda is not expired. Test it before use (refer to FAQs below).
  4. Use Instant Oats – Instant Oats become soft very easily. That is why it is preferred for this recipe.

What can ruin your Idli?

Two things that can really ruin your idli-making experience are Curd and Baking Soda.

If your curd or yogurt is sitting in the fridge for a long time, chances are that your idlis will not get the right texture – fluffy and soft. It happens. They might become soggy from the inside or maybe come out hard and tough. So, use fresh curd or yogurt. Why take chances while making such a delicious recipe 🙂

Also, if the baking soda has expired, you won’t get a light, airy batter. The texture of idli also changes because of that. But you can check the quality of baking soda. Just add a little bit of lemon juice to it. If it forms bubbles, it means your baking soda is just perfect. If not, it is time to buy a new pack.

Tools and equipment needed

  1. Idli Stand
  2. Large Deep Pan with lid

Instead of using two different things, you can even buy an Idli Maker.

Is this recipe Vegan?

To make this recipe vegan or plant-based, use any plant-based or vegan curd or yogurt. The rest of the ingredients used in this recipe are plant-based. You can use coconut curd, soy curd, or any curd of your choice. I have a vegan idli recipe. You can check that out for reference.

Easy Swaps

  1. Curd or Yogurt: Use any plant-based curd instead like coconut curd, soy curd, or any other plant-based curd of choice. Check the Vegan Idli recipe for reference.

More Recipes – just as good

  1. Instant Ragi Idli
  2. Spinach & Beetroot Idli
  3. Tawa Masala Idli

More Oats Recipes

  1. Banana Walnut Muffins
  2. Oats Thumbprint Cookies
  3. Oats Appe (savory mini pancakes)
  4. Chocolate Cinnamon Granola
  5. Fruit & Nut Granola
  6. Vegan Fudgy Chocolate Brownie
  7. Strawberry Mini Cheesecake
  8. Oats Poha

Now grab all the ingredients because you are ready to make this nutrient-dense and wholesome meal at home. By adding some oats to the classic idli, you include a nutrient-dense ingredient in your diet. So, next time you make idlis, just try it with some oats too. You won’t notice much difference. In fact, I am sure that you and your family will enjoy it.

If you try this recipe & like it too, please share the photo of your creation on Instagram and tag us @thefearlesscooking. We just love to see your recreation of our recipes.

Happy Cooking 🙂

Love from us

Richa & Jatin

Instant Oats Idli – Quick & Easy Indian Breakfast/Lunch Recipe

Instant. Healthy. Light.

Oats Idli - a perfect and tastiest way to include oats in your diet. Even the fussy eaters and those who hate oats will enjoy this recipe. So, make it today and get transported to the beautiful lands of South India. 

12

Servings

10 min

Prep Time

15 min

Cook Time

25 min

Total Time


Ingredients

Batter

Tempering

Other

Steps

Batter
  1. In a large bowl, add instant oats, sooji, salt to taste (around 1/2 Tsp), curd, and water. Mix well and let it rest for around 30 minutes.
  2. Sooji and oats will absorb the moisture and become soft. The batter will become thicker.
  3. After 30 minutes, check the batter and adjust the consistency by adding more water to it. The consistency should be thicker but pourable. 
Tempering
  1. In a tadka pan, heat some oil.
  2. Once the oil is heated, add mustard seeds, cumin seeds, and chana dal. Let them splutter for a few seconds until slightly brown. Keep the flame medium or low.
  3. They burn fast so keep the flame low or medium.
  4. Once they turn slightly brown, switch off the flame and add curry leaves. Mix for a couple of seconds and your tempering is ready.
  5. Pour this tempering into the prepared batter and mix well. 
  6. Add baking soda when you are ready to cook idlis.
Steam Idlis
  1. In a large and deep pan, add some water (around 1 Cup) and heat the water. meanwhile, prepare the idli stand.
  2. Brush some oil on each cavity of the idli stand. This prevents sticking.
  3. Pour and fill each cavity of the idli stand with the batter. Make sure it is not completely filled as the idlis rise while steaming. Stack each plate on the stand.
  4. Do not overfill because the batter rises on steaming.
  5. Place the idli stand in the saucepan in which the water has been heated. Close the lid. Lower the flame.
  6. Cook on medium-low flame.
  7. It takes around 10 to 15 minutes to cook well.
  8. If the water in the saucepan is completely evaporated, add more. Keep an eye.
  9. To check if the idlis are well cooked, insert a knife or a toothpick at the center of an idli. If it comes out clean, it is done.
  10. Switch off the flame and let it rest for a few minutes. 
  11. Remove the steamed idlis and serve right away with some chutney and sambar. Enjoy your meal.
  12. To remove the idlis, use a sharp-edged spoon, dip it in water, and gently scoop out the idlis. Repeat the same for each idli.

FAQs

What is Poha?
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Poha is a savory dish from the land of Maharashtra, India. It has gained popularity in other parts of India too and every region has its unique way to make it. Indori Poha is similar to Maharashtrian Poha but still different. Poha is quite popular in Madhya Pradesh and Gujrat too. Some make it sweet and some make it spicy. It is often served over breakfast with a hot cup of chai. The main ingredient to make Poha is Rice Flakes or flattened rice. Rice Flakes are also known as poha, chiwda, chiwra, chooda, pauwa, sira, chira, aval or avalakki in Kannada.

What are the other names of Rice Flakes or Poha in India?
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Rice flakes or flattened rice is a popular ingredient in India majorly used to make Poha. Other names of Rice Flakes in India are poha, chiwda, chiwra, chooda, pauwa, sira, chira, aval or avalakki in Kannada.


How to serve Poha?
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The best way to serve Poha is when you top it up with some Bhujia Namkeen and some Pomegranate seeds. This combination tastes superb. A beverage that goes well with this Indian recipe is a simple yet comforting Indian Chai. This entire combination feels like home 🙂 But ALWAYS serve it hot. Because it gets dry when it gets cold. For the best experience, serve it right away when cooked.

How to reheat leftover Poha?
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Leftover Poha gets dry and harder. It doesn’t taste good. That is why, Poha has to be served hot. But if you have leftover Poha and you want to eat it, then I would suggest sprinkling some water on top, mixing, closing the lid of the pan, and then reheating. Because when you sprinkle some water, it would create steam and hence your Poha will again become soft and moist as if it is freshly made. Do try this method and let me know if it works.

Is Poha vegan?
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Yes. Poha is an Indian vegan or vegetarian recipe. All the ingredients used in making Poha are vegan and plant-based.

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