Oats idli recipe, oats dosa; is another easy way to include oats (oatmeal) in our daily diet. Oats idli is a healthy breakfast for the whole family; and very low calorie and filling. The best thing is you can use this same batter to make oats dosa.

I replaced the raw rice with powdered oats and left it to ferment overnight and the result was pillow soft idlies.

Putting all the ingredients in a blender and leaving it to ferment overnight makes everything so easy, just like ordinary blender idlies.

I added some finely chopped green chilies, ginger and curry leaves to the idli batter and it tasted so good and so very soft.

I also used the same batter to make dosa.

Bachelors can make this so easily.

And they were crispy and perfectly yum, but healthy!

STEP BY STEP METHOD:
Makes about: 10-12 idlies.

Lightly roast oats in a pan, make sure you roast in low flame as we dont want the colour to get changed to brown. Then powder them finely.

In to the blender, add the roasted and powdered oats, cooked rice, soaked urad dal, fenugreek seeds (uluva), salt and enough water. Grind it to the consistency of idli batter. Keep it overnight or 7-8 hours to ferment. The picture below is that of the fermented batter, you can see how airy it has become.

I added some finely chopped ginger, green chili, and curry leaves to the batter...for that extra Zing!

Pour into greased idli moulds and steam until done.

If you are making dosa, add a little more water and spread a ladleful of batter to a greased and hot dosa tawa. Drizzle ghee or oil if needed.

Oats Idli Recipe / Oats Dosa

PREP TIME: 5 mins    |  COOK TIME: 20 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Oats: 1 cup
• Cooked rice: 1/2 cup
• Urad Dal: 1/2 cup
• Salt: 1/2 tsp
• Fenugreek seeds: 1/2 tsp
• Water: 1/2 to 3/4 cup (add accordingly)
• 1 green chili, 1/4 inch ginger, 1 sprig curry leaves: Finely chopped (optional)

  METHOD:

1. Soak urad dal in water. Powder the roasted oats and keep aside.
2. Into the blender or wet grinder, add in the powdered oats, cleaned and washed urad dal, cooked rice, fenugreek seeds, salt and water.
3. Grind the batter to that of idli consistency (fairly thick batter).
4. Pour it into a steel bowl and keep it covered overnight.
5. The batter will be risen in the morning and do not stir it. If you are adding, finely chopped ginger, curry leaves, and green chilies, you can add it by lightly folding into the batter.Just scoop the batter with a ladle and pour into greased idil moulds.
6. Place them in the hot idli cooker and allow it to cook. Seve soft oats idli for breakfast
7. Add little more water to make dosa; pourable consistency.
8. Heat a dosa tawa and grease it with oil, pour a ladle full of the batter and spread out in circles. Drizzle oil or ghee if needed and allow it to stay on the tawa for 2 minutes.
9. Serve crispy oats dosa.

NOTES

• Batter should be thick and it is best not to stir it once it is fermented.
• Urad dal should be soaked in water for at least 20 minutes. Adding fenugreek seeds will increase the flavor.

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