Oats idli is not only healthier, but it also cuts down the process and time.
Being steamed and not fried, in itself, makes idli, a savoury rice cake, originating from south of the Indian subcontinent, a healthy breakfast and snacking eat. Now, if one adds oats to the mix, it further boosts up the nutrient contents.
Benefits Of Oats
One of the healthiest gluten-free, whole-grain cereals, oats are well-known to be a rich source of carbs, fibre, and protein. It is also rich in essential vitamins, minerals, fibre, and antioxidants.
Adopting oats as a daily dietary supplement can aid in weight loss, lower blood sugar levels and reduce the risk of heart disease.
Traditional Idli Process
Traditionally, idli is made from a fermented batter which makes the cakes infused with gut-friendly probiotics and helps in improving gut health. However, the process for that fermentation to happen is a lengthy one and involves quite a bit of effort and time.
The Oats Idli Method
Switching over to the oats version not only makes it healthier but also cuts down the process and time. Since, oats idli needs less than one hour of the resting period and most importantly, no fermentation — there's no overnight soaking to do — one can very well consider them to be termed as 'instant idli'. Additionally, these idli variant keeps you feel filled, thus preventing you from binge eating.
Now, here's the recipe for you to try.
Ingredients:
Oats: 1 cup.
Sour curd: 250 ml.
Mustard seeds: 1 tsp.
Black gram(soaked): ¼ cup.
Black gram: 1 tsp.
Split chickpea lentil: l: 1/2 tsp.
Green chillies (finely chopped): 1 tsp.
Carrots and onions (finely chopped): ½ cup.
Coriander leaves (finely chopped): 2 tsp.
Oil: 1 tsp
Turmeric powder: 1/2 tsp.
Salt: 1 tsp.
Fruit salt: a pinch.
Preparation:
-After pan dry-roasting oats until it turns slightly brown, blitz it to a powder.
-Grind the black grams into a fine paste and add oats powder, mix well and keep it aside.
-Fry mustard seeds in oil till it splutters, to which, you add black gram and Split chickpea lentil and fry them to a golden colour.
-Reduce the heat, add the chopped onions, carrots, green chillies, and sauté for 5 minutes.
-Now add turmeric powder, coriander leaves, sprinkle in the salt; stir well for a minute.
-Add these cooked vegetables to the oats mixture, spoon in the curd, salt — make a fine batter like akin to the idli consistency.
-Let the batter rest for an hour. Just before you stream the usual way for idlis, add a pinch of fruit salt.
Serve the oats idli with onion chutney.
