Oats Idli Recipe | Rice Urad dal Oats healthy Idli

If you are fussy about eating oats then make idlis, dosas or chivda from them. Nobody can even guess whether oats is added in the idli.

Make YOUR Family eat this oats idli without uttering a word to anyone what are the ingredients and all idlis will be vanished in no time.Simple oats idli recipe for a healthy breakfast or snack option for people from all age groups.

I have posted instant oats idli earlier where you dont need any fermentation.
But todays idli is made with rice urad dal oats using fermentation method

The recipe have used is recipe for normal idli recipe but made with slight modifications. You have to ferment the batter that’ s the only preparation. So start making 15-16 hrs in advance before the day you want to actually make them.

Ingredients

Parboiled (idli) Rice/sona masuri rice – 2 cups

Urad dal – ½ cup

Fenugreek seeds – 1 teaspoon

Oats – ½ cup

Aval (Poha) – ½ cup

salt – as per taste

Method :

1. Soak rice and urad dhal separately for 5 to 6 hours. Fenugreek seeds can be added along with urad dhal.
2. Soak oats and aval together half-an-hour to one hour before grinding.
   
   
3. Grind urad dhal and fenugreek to a soft paste. Then grind rice, oats and aval together to a coarse paste.
4. Mix all the paste together with salt and keep it overnight or atleast 8 hours for fermentation.
5. Grease the idli stand with oil .pour 1 laddle of batter to individual moulds .Steam them for around 10-12 mins (if using cooker, do not use the whistle add 2 glass of water to cooker). 
6. Leave it for around 5 mins before opening the steamer/cooker (or else, the steam falls on idlis and make them mushy).
7. With a wet spoon cleanly remove the idlis.

Tips :

1)The urad dal should be ground till it super smooth and it should be thick. Even though it is ground for a long time, rice will have some grits in it and it is perfectly ok.

2)The batter should be thick, not thin or runny.

3)Use a large container when you are fermenting, because my batter rised too much and a little over flowed.

 4).Proper fermentation of minimum 8-10 hours is very important to get soft idlis but in winter it may need much more time .If living in cold places you can even place the batter in a preheated oven and turn the oven light ON.