Steamed oatmeal idli is a healthy breakfast option for all the weight-watchers and food-conscious folks around. It's a flawless and ideal blend of easily available sources of proteins.
One might have heard of and even tried oats idli. This recipe, however, brings out an even more wholesome version of the same oats idli, with the added goodness of peas. Peas are a good source of Vitamin C, Vitamin E, and other antioxidants which help boost the immune system.
I have always cooked oats in a variety of ways like Oats Cheela/Uttapam (savory pancake), and masala oats but I had never tasted oats idli. The idea of idli made with a flaky ingredient like oats somewhat repelled me. I wasn't quite inclined towards it. Having said that, when I was given a taste of this Instant green oats idli by my dear friend, my notion about the taste certainly flipped. What attracted me the most about this oats pea idli apart from its taste was the color and the aroma of the peas and oats assorted together.
So, I ended up asking for the recipe for this absolute breakfast idea. Scroll down to know the recipe.
Overview
Preparation process: 15 minutes
Cooking process: 10 minutes
Cuisine: South Indian
Course: Breakfast
Serve: 4
Ingredients
Main
- Roasted Oats- 2 cups
- Semolina- 1 cup
- Fresh or soaked frozen peas- 1cup
- Green chili- 2
- Ginger- 1teaspoon
- Curry leaves-10-12
- Salt- 1 teaspoon (As per taste)
- Fruit salt- 2 teaspoons
- Water- as required (for making batter and peas paste)
For tempering/tadka
- Oil-1 teaspoon
- Mustard seed-1teaspoon
- Chopped Cashews- 1 tablespoon (optional)
Preparation Process For Green Oats Idli
Step-1
In a mixer grinder, club all the paste ingredients -- peas, chilies, ginger, curry leaves, and 1/4 cup of water.
Step-2
Grind them well and make a smooth paste. Keep it aside.
Step-3
Take roasted oats and grind them into a fine powder.
Step-4
In a big mixing bowl, add powdered oats with semolina and combine them well.
Step-5
Mix green pea paste and a teaspoon of salt into the oats mixture.
Step-6
Add water and prepare a semi-thick idli batter. I've used around 1 and 1/2 cups of water for my batter.
Step-7
Keep the batter covered and rest for 10 minutes.
Step-8
Meanwhile, take a Tadka pan, heat oil, and add mustard seed and cashew. Once the cashew becomes a little golden, turn off the gas.
Step-9
Add the prepared tadka to the batter. Mix well.
Step-10
Grease the idli plates with oil and keep the steamer cooker ready.
Step-11
Take the batter, put fruit salt, and a dash of water over it. You'll notice that bubbles start appearing. Fold and combine the batter gently.
Note: The quantity of fruit salt varies as per semolina type. If Semolina/Rava is fine then go for the same amount or else adjust.
Step-12
Fill the idli mold with the idli batter. Steam the idlis on medium-high flame for 10 minutes.
Step-13
Slow down the heat. Open and check the idlis with a toothpick. If it comes out clean, turn off the heat and take out the mold. Let it cool for 5-minutes. Then scoop out the idlis.
Final Serve
Delicious, flavored, soft, spongy, and nutritious idlis are ready to be served on the breakfast table. You can present them with coconut chutney or instant tomato peanut chutney for the best taste.