Oats Idlis

There are so many versions of oats idlis already out there in the blog world, yet I would like to post my version of it. These are fluffy and smooth. I prefer to have some urad dal in these idlis, just for a simple reason that there will be little protein too along with carbs from idli rava and oats. Oats are good for cholestrol and I keep trying ways to incorporate them into our daily breakfast. Here is the recipe:

1/4 cup Urad dal
1 tsp fenugreek seeds
1 cup Oats
1 1/2 cups Idli rava
Salt as per taste
Little yogurt
1/2 tsp baking powder

Wash and soak Urad dal along with fenugreek seeks for about 6 hours. Soak idli rava and oats separately in just enough water. Grind soaked urad dal and fenugreek seeds by adding little by little yogurt. (Why Yogurt, it helps in fermenting the batter well and idlis also taste better.) Mix the batter into oats and rava mixture and leave it to ferment overnight. The more the batter ferments the more the idlis will turn out smooth and fluffy. Next day morning add the baking powder to the batter to make them even more fluffy. This is optional entirely upto you to go for it or not.

Grease the idli molds with little oil or ghee and pour a ladle of batter in each mold. Steam these idlis in a pressure cooker without whistle for 10 min. Turn off the stove and leave it for some time around 5 to 10 min. Remove idlis carefully into a plate and serve with a chutney of your choice.

You might also like the Multigrain Oats Dosa that I posted a while ago. I would like to submit that also for CWF - Oats event.

I served them with mint-coconut chutney.This is off to Priya of Priya's Easy N Tasty Recipes for her event CWF-Oats.