Breakfast Options
Oats Idli
Soft steamed idlis made with ground oats and curd instead of a three-day ferment. Ready the same morning you think of them.
390
kcal
13g
protein
66g
carbs
9g
fat
Per serving · makes 2 · 25 minutes
Ingredients
- •1 cup rolled oats, dry-roasted and ground coarse
- •1/2 cup semolina (rava)
- •3/4 cup thick curd
- •1 carrot, grated
- •2 tbsp coriander, chopped
- •1 green chilli, finely chopped
- •1 tsp mustard seeds, 1 tsp urad dal, few curry leaves
- •1 tsp oil for the tempering
- •1 tsp fruit salt (eno), added last
- •Salt to taste, water to loosen
Method
- 1.Dry-roast the oats on low until they smell nutty, cool, then grind coarse. Mix with the semolina.
- 2.Heat the oil, splutter the mustard, urad dal and curry leaves, and pour it over the flour mix.
- 3.Stir in the curd, carrot, coriander, chilli and salt. Add water a little at a time to a thick, droppable batter. Rest 10 minutes.
- 4.Stir in the fruit salt just before steaming. Do not beat it down afterwards.
- 5.Spoon into greased idli moulds and steam 10 to 12 minutes, until a skewer comes out clean.
Coach’s note
Rest matters more than people think. The semolina needs those ten minutes to drink the curd, and skipping it is why oats idli turns out dense.
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