Easy Oats Idlis

Easy quick oats idlis instant oatsb idlis

As more and more people are getting to be health conscious and choosing their ingredients , many new dishes have come about innovatively using such healthy ingredients.

One such is the versatile OATS – rolled ,steelcut,old fashioned,quick cooking and many other varieties .
I remember searching in vain in big stores for oats. years ago when oats was  not so popular and readily available and thought of as only a porridge preparation or recommended by doctors! It has come a long way since then and now occupies an important space in the kitchen shelf. It is quite common now to stock up on various varieties of Oats .

It is amazing to see how many of our Indian households have quickly adapted their needs around this wonder ingredient with so many uses.It  is no longer the thick mushy porridge ingredient.I t has made its presence in all our popular traditional Indian dishes.

I wasnt particularly fond of replacing my Idli/dosa ingredients with anything other than the usual idli rice/udad dal combination.

Finally I had to give in to the temptation of trying this out myself and was prepared to be disappointed.

Surprise! Not only did I get the fluffiest idlis but also tasty too and it went down very well in the family.

Healthy easy quick instant oats idlis
As I make this
often I simply eyeball the ingredients…but the correct measurements are as

 1 1/2 cups Oats     (dry roast for 4 minutes, cool and grind to a fine                                 powder)
 3/4 cup semolina    (sooji/upma rava)..I also replace this with                                          multigrains flour which is coarse like
rava and                                  available in stores…you can also use samba                                        rava    instead of white
1 cup                       Yogurt
1 carrot                    peeled and grated
Salt                          to taste
A pinch                   Eno Salt – (or cooking soda)
Water                      as required

For Tempering

1/2 tsp  Mustard seeds
1 tsp Split Black Gram Dal
1 tsp chana dal 
A pinch      Asafoetida powder
1 tbsp green chillies finely chopped
Some sprigs of curry leaves
chopped coriander leaves
2 tsp oil 


Heat oil in a pan  . 
Add mustard seeds and as they begin to splutter, 
add urad dal, chana dal and let the dals turn golden . 
Add chopped green chilies, curry leaves and
asafoetida and saute for a few seconds.
Add grated carrot and
saute for 2-3 minutes.
Add semolina/sooji and saute till golden 
Add coriander leaves
and turn off heat. 
Cool ingredients.
Add the ground roasted oats powder and salt to taste. 
Add the curd and mix. 
just enough water to make a thick dosa batter.
Grease idli plates . 
Add eno salt or cooking soda and
mix well. 
Pour a ladle full of batter in each greased depression of the idli
Steam for 13-15 minutes. 
Serve warm with chutney of your choice.


keep the batter for 5 or 10 minutes before steaming ..

You can add
vegetables of your choice – capsicum, cabbage, peas etc.
As I had to prepare
this quickly I did not add any veggies in the batter 
Addition of toasted
cashew nuts gives a richer taste.
Addition of Eno
Salt or Cooking soda yields fluffy idlis.
Buttermilk can be
substituted for water while preparing batter.
Suggested chutney recipe

Five tablespoons
chana dal 
Three tablespoons
urad dal
Tamarind size of half lemon or use tamrind paste
Seven to eight kashmiri chillies..or less if you like less spicy.
One tsp salt or to taste.
For the tempering
1/2  tsp  oil
1/2 mustard
pinch of  hing
some curry leaves.

Dry roast channa
dal and urad dal separately till light brown.
Roast red chillies
for a few seconds.
keep the tamrind
soaked in little water to soften while grinding
Now mix all the
ingredients except those of vaghaar and grind to a paste.
For the tempering
Heat oil and add
mustard seeds.
When they splutter, put off the gas and add hing and curry leaves. Stir for a
Add this to the chutney and mix well.

 Good for those who want to avoid coconut,as the consistency is very thick after grinding I keep it little light by
adding water few drops while grinding .
sometimes I make a
chutney which gives the flavor of coconut chutney without adding ground fresh
just take a handful
of gram dal..called puttani / pottukadalai , green chillies, salt,hing,
curry leaves and add water while grinding..

Sharing a pic from a friends album, she tried the oats idly and it turned out very well…Shveta Arora Chakraborty says…. QOI(Quick Oats Idlis) at Chakraborty corner. Radha full marks to your recipe , the Idlis turned soft and amazingly delicious. Full of health and taste. Plan to share your recipe with mom and sister and I am sure they will love it as well. Big thank you and hugs Radha..

here is the pic…


  1. Anonymous says

    I tried the recipe but probably the consistency of the batter dint work well 🙁 i hv steam it for more than 20 mins but the idlis still wetty on top

  2. says

    hi, i think your batter was a wee bit runny, so the extra water on the batter will make it damp or wet on the first plate of idlis…when you pour batter on the moulds, it has to be thick ,mixed well especially in this kind of ready to make idlis, little moer water will lead to wet top of idlis…

  3. Neela says

    Thank you so much for the recipe , your idli's turned out very soft and fluffy.My son who is 7 years old , had become fan of your idli's.

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