Karnataka

Oats idli

Name: Oats idli
Total time: 40 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 2 cups rolled rolled oats (porridge oats); 1/3 cup rava (semolina); 1 1/4 cups curd (plain yogurt, natural yoghurt); 1/2 cup as needed water; 1 tbsp cooking oil (vegetable oil); 1/2 tsp mustard seeds; 1 tsp urad dal (split black gram); 1 tsp chana dal (split chickpeas); a few broken cashews; 1 sprig curry leaves; 2 chopped green chilli; 1 inch grated ginger; 1 small grated carrot; a handful coriander leaves (cilantro); Salt, to taste; 1/4 tsp baking soda (bicarb soda, bicarbonate of soda)

Idli without the overnight wait. Fermentation is taking the day off.

40 minTime

12 gProtein each

mildSpice

Idli keeps reinventing itself3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

308kcalsame

12 gproteinsame

6 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Rolled oats (porridge oats)2 cups, rolled

Rava (semolina)⅓ cup

Curd (plain yogurt, natural yoghurt)1¼ cups

Water½ cup, as needed

Cooking oil (vegetable oil)1 tbsp

Mustard seeds½ tsp

Urad dal (split black gram)1 tsp

Chana dal (split chickpeas)1 tsp

Cashewsa few, broken

Curry leaves1 sprig

Green chilli2, chopped

Ginger2.5 cm, grated

Carrot1 small, grated

Coriander leaves (cilantro)a handful

Saltto taste

Baking soda (bicarb soda, bicarbonate of soda)¼ tsp

Method

6 steps

1Dry roast the oats on medium heat, cool, and grind to a fine powder.
2Heat oil, add mustard, urad dal, chana dal, cashews, curry leaves, green chilli and ginger. Add rava and roast 2 minutes.
3Mix the oats powder, roasted rava, curd, carrot, coriander and salt. Add water to make a thick batter. Rest 15 minutes.
4Just before steaming, stir in the baking soda. Pour into greased idli plates.
5Steam on medium heat for 12 minutes.
6Rest 2 minutes, then unmould with a wet spoon. Serve with coconut chutney or sambar.

Serve it like this

Serve hot from the steamer with chutney and sambar in small bowls on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karnataka

Oats idli

Idli without the overnight wait. Fermentation is taking the day off.

40 minTime

12 gProtein each

mildSpice

Idli keeps reinventing itself3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

308kcalsame

12 gproteinsame

6 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Rolled oats (porridge oats)2 cups, rolled

Rava (semolina)⅓ cup

Curd (plain yogurt, natural yoghurt)1¼ cups

Water½ cup, as needed

Cooking oil (vegetable oil)1 tbsp

Mustard seeds½ tsp

Urad dal (split black gram)1 tsp

Chana dal (split chickpeas)1 tsp

Cashewsa few, broken

Curry leaves1 sprig

Green chilli2, chopped

Ginger2.5 cm, grated

Carrot1 small, grated

Coriander leaves (cilantro)a handful

Saltto taste

Baking soda (bicarb soda, bicarbonate of soda)¼ tsp

Method

6 steps

1Dry roast the oats on medium heat, cool, and grind to a fine powder.
2Heat oil, add mustard, urad dal, chana dal, cashews, curry leaves, green chilli and ginger. Add rava and roast 2 minutes.
3Mix the oats powder, roasted rava, curd, carrot, coriander and salt. Add water to make a thick batter. Rest 15 minutes.
4Just before steaming, stir in the baking soda. Pour into greased idli plates.
5Steam on medium heat for 12 minutes.
6Rest 2 minutes, then unmould with a wet spoon. Serve with coconut chutney or sambar.

Serve it like this

Serve hot from the steamer with chutney and sambar in small bowls on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Oats idli

Make it your way

Ingredients

Method

Oats idli

Make it your way

Ingredients

Method

Make it a meal