Steamed Oatmeal Idli: Healthy Instant Breakfast Delight

Start your mornings with these soft and nutritious Steamed Oatmeal Idlis—a modern twist on the classic South Indian breakfast. Made with dry-roasted rolled oats and a hint of tangy yogurt, this recipe brings together the familiar comfort of idli with the wholesome benefits of oats, creating a dish that’s perfect for those looking to avoid rice or simply add more fiber to their day. With the addition of grated carrots, a vibrant tempering of mustard seeds, curry leaves, and crunchy cashews, each bite is packed with flavor and texture, closely resembling the beloved rava idli but with an extra dose of nutrition. These idlis pair wonderfully with coconut chutney or sambar but are just as enjoyable on their own for a quick and satisfying meal.

What makes these oatmeal idlis truly stand out is their simplicity and speed—no fermentation required! Just roast, mix, and steam, and within half an hour, you have a batch ready to serve a crowd. Ideal for busy mornings, light lunches, or healthy snacks, this recipe is both versatile and easy to customize. Toss in your favorite veggies, or keep it basic—the choice is yours. Whether you’re preparing breakfast for a large family or meal-prepping for the week, these instant oats idlis are sure to become a wholesome staple in your kitchen.

Steamed Oatmeal Idli: Healthy Instant Breakfast Delight

Print Recipe

By Malini Serves: 15 Prep Time: 20 minutes Cooking Time: 15 minutes

Ingredients

• 1 cup rolled oats
• 3 tsp oil
• 1 tsp mustard seeds
• ½ tsp urad dal
• 1 tsp chana dal
• ½ tsp cumin seeds
• Few curry leaves
• ½ tsp ginger paste
• 2 green chilies, finely chopped
• 1 carrot, grated
• ¼ tsp turmeric powder
• ½ cup coarse rava (semolina/suji)
• ½ cup yogurt (curd)
• 1 cup water
• 2 tbsp fresh coriander, finely chopped
• ¾ tsp salt
• 7 cashew halves
• ½ tsp eno fruit salt

Instructions

1

Dry roast the rolled oats in a pan on medium heat until they turn crisp. Allow them to cool and grind to a fine powder.

2

In a pan, heat the oil and add mustard seeds, urad dal, chana dal, cumin seeds, and curry leaves. Let them splutter and turn aromatic.

3

Add ginger paste and chopped green chilies, sauté for a minute.

4

Stir in grated carrot and turmeric powder, cook for 2 minutes.

5

Add the rava and continue to roast on a low flame until fragrant.

6

Mix in the powdered oats and combine well. Let the mixture cool completely.

7

Transfer the mixture to a large bowl. Stir in yogurt and half the water to make a lump-free batter.

8

Add coriander, salt, remaining water, and mix until you get an idli batter consistency.

9

Let the batter rest for 20 minutes to allow the rava and oats to soak up the moisture.

10

Just before steaming, stir in eno fruit salt and mix gently.

11

Grease idli molds and place a few cashew halves at the bottom of each mold, then pour the batter over.

12

Steam for 15 minutes on medium heat or until a toothpick inserted comes out clean.

13

Carefully unmold and serve warm with chutney or sambar.

Notes

Tips:
Always dry roast oats before grinding for a better aroma and texture in your idlis., Let the batter rest after mixing to ensure a soft, spongy texture in the final idlis., Customize with additional veggies like peas, onions, or finely chopped beans according to your taste., Eno provides an instant rise; you can substitute with baking soda if needed, but use immediately after adding.