Instant Rava and Oats Idli

A healthy and wholesome recipe, Instant Oats and Rava Idli is a quick, easy and delicious breakfast option to start your day. Having a considerable proportion of oats, it is loaded with all that daily dose of nutrition and complex carbs, which not only regulate blood sugar levels and lower the cholesterol but, also aid in weight loss as well as relieve stomach ailments such as constipation and indigestion. In this recipe, I have used the normal Quaker Rolled Oats however, you can use any type of oats, steelcut or instant based on their availability. Eventually, they would be grounded and then used in the idli, thereby, not making any difference to its texture. Let's start with the detailed recipe.


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Instant Rava and Oats Idli

INGREDIENTS

• Rava/sooji/semolina - 1/2 cup
• Rolled oats, I used normal Quaker rolled oats - 1/2 cup
• Yogurt - 1/4 cup
• Water - 1/2 cup + 2 tbsp, however, it will depend on the texture of sooji being used
• Salt - to taste
• Finely chopped green chilies - 1 to 2 tsp
• Finely chopped ginger (optional) - 1 tsp
• Oil - 1/2 tbsp
• Chana dal - 1 tsp
• Urad dhuli dal - 2 tsp
• Mustard seeds/rai - 1 tsp
• Chopped cashews - 8 to 10 
• Curry leaves - 8 to 10
• Eno fruit salt - 1/2 tsp

Instant Rava and Oats Idli

METHOD

• Start by dry roasting the oats on medium heat until they appear slightly toasted. This will take just 4 to 5 minutes.
• Transfer on a plate, cool and then grind to a fine powder.
• In the same pan, dry roast sooji until just fragrant. Make sure it doesn't get brown or change color. 
• Next, in a bowl, combine, grounded oats, roasted sooji, chopped green chilies, salt, yogurt and water. Whisk nicely to get a smooth batter. 
• In a pan, heat some oil. Add in chopped ginger, fry for 20 to 30 seconds, then add in dals and cashews. Fry this on low heat until dals get slightly golden in color. Now switch off the flame and immediately add mustard seeds as well as curry leaves.
• Pour this tempering in the sooji/oats batter and mix nicely. Keep the batter aside for 15 to 20 mins.
• Meanwhile bring some water in the idli steamer to a boil.
• Check the idli batter, if it has thickened, add about 1 to 2 tbsp of more water and adjust the consistency. The consistency should be same as that of normal rice idli batter.  
• Grease the idli moulds.
• Just before pouring the batter in the idli moulds, add eno in the batter and mix nicely.
• Immediately pour about 2 tbsp of batter in each mould and place in the steamer to cook for 10 to 12 minutes.
• Once idlis are cooked, let the idlis come to room temperature and then unmould. Serve with sambhar and chutney of your choice.
• If preparing double the quantity of these idlis, divide the batter in two. Add eno to one batch at a time. Once the first batch is consumed, add eno to second batch and prepare idlis from the same. Note that eno should be added just before pouring the idli batter to the moulds.       

Instant Rava and Oats Idli

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