Healthy Masala Oats Idli are the perfect way to start your day! They are rich in fiber and filled with veggies!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 16 idlis
  • Category: Breakfast
  • Cuisine: Indian

Ingredients

  • 1 cup rolled oats (powdered)
  • 1 tablespoon oil (use oil of choice)
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon hing (also known as asafetida)
  • 1 teaspoon chana dal
  • 1 teaspoon urad dal
  • 1 green chili (chopped)
  • 1 teaspoon chopped ginger
  • 1/2 cup sooji (also known as semolina)
  • 1 large carrot (grated)
  • 1/3 cup frozen green peas (soaked in warm water for 10 minutes)
  • 3 tablespoons chopped cilantro
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon salt (or to taste)
  • 3/4 cup yogurt (use plain yogurt)
  • 3/4 cup water
  • 3/4 teaspoon fruit salt (also known as eno)
  • 1 tablespoon water (optional)

Method

  1. Transfer 1 cup rolled oats to your blender and g rind to a fine powder. Set it aside.
  2. Heat 1 tablespoon oil in a pan on medium heat. Add cumin seeds, mustard seeds and hing. Let the seeds sizzle and then add chana dal and urad dal.
  3. Saute till dals are light golden in color. Add green chili and ginger. Saute for a minute until ginger starts changing color.
  4. Add in sooji, lower the heat to low-medium. Cook sooji for 3 minutes, stirring continuously. Then add the oats powder and mix.
  5. On low heat, stir constantly and cook for 5-6 minutes until mixture turns little golden brown in color and also there's no raw smell. Transfer this mixture to a bowl and let it cool.
  6. Once the oats-sooji mixture has cooled down, add to the bowl- grated carrot, green peas (which were soaked in warm water for 10 minutes before adding to the bowl) and chopped cilantro.
  7. Also add turmeric, smoked paprika (if using), black pepper and salt. Mix to combine.
  8. Add yogurt, water and mix to combine everything together. The batter should be thick. Let it sit for 10 minutes.
  9. Meanwhile grease your idli molds, I like to spray them with a non-stick spray. Pour 1-1.5 cups water into your steamer, I used my instant pot.
  10. Once the batter has rested for a bit, add the fruit salt/eno and 1 tablespoon water if the batter looks too thick. I did add 1 tablespoon water at this point. You will see some bubbles on top and eno reacts.
  11. Mix immediately and stir well so that eno is well distributed throughout the mixture.
  12. Immediately pour the batter into prepared idli molds. You can't wait once you have added eno, you need to steam the idlis immediately. You may put a cashew in each mold if you like before pouring the idli batter.
  13. Steam for 12-13 minutes until idlis are done. A knife inserted in the idli should come out clean once done.
  14. Remove the idli stand carefully from the pot. They will slide off easily if you have sprayed with a oil spray. Serve masala oats idli with onion-tomato chutney and sambar.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.