Rolled oats idli

rolled oats idli


  • 1 cup rolled oats
  • 1 cup semolina (rava/sooji)
  • 1 cup plain yogurt (curd)
  • 1/2 cup water (adjust as needed)
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon urad dal (black gram)
  • 1/2 teaspoon chana dal (Bengal gram)
  • 1/4 teaspoon baking soda
  • 1 tablespoon oil
  • 1 teaspoon grated ginger
  • 1 green chili, finely chopped (optional)
  • A few curry leaves
  • Salt to taste
  • Chopped coriander leaves for garnish
  • Oil for greasing the idli molds


  • Roast the Oats:Dry roast the rolled oats in a pan until they turn slightly golden and aromatic. Let them cool down and then grind them into a fine powder.

  • Roast the Semolina:In the same pan, dry roast the semolina until it turns light golden. Keep it aside.
  • Prepare the Batter:In a large mixing bowl, combine the powdered oats, roasted semolina, and yogurt. Mix well.Gradually add water to form a thick, smooth batter. The consistency should be similar to regular idli batter. Add salt to taste and let the batter rest for 15-20 minutes.
  • Temper the Batter:Heat oil in a small pan. Add mustard seeds and let them splutter. Add cumin seeds, urad dal, chana dal, grated ginger, chopped green chili, and curry leaves. Sauté until the dals turn golden.Pour this tempering into the idli batter and mix well.
  • Add Baking Soda:Just before making the idlis, add the baking soda to the batter and mix gently.
  • Steam the Idlis: Grease the idli molds with oil.Pour the batter into the molds, filling each mold about 3/4th full.Steam the idlis in an idli steamer or pressure cooker (without the whistle) for about 10-12 minutes or until a toothpick inserted into the idlis comes out clean.
  • Serve:Let the idlis cool for a minute, then remove them from the molds.Garnish with chopped coriander leaves and serve hot with coconut chutney, sambar, or any chutney of your choice.