Instant oats rava idli recipe, a twist on the popular rava idli, a healthy and delicious steamed Indian breakfast recipe
- 1 cup of uncooked oats
- 1/2 cup of rava or semolina
- 1 cup of thick, plain yogurt
- 1/2 cup of water (adjust as needed)
- 1 tsp of oil
- 1/4 tsp of black mustard seeds
- 1/2 tsp of chana dal
- 2 tbsp of fresh coriander leaves, chopped
- 3/4 tsp of plain eno salt (or baking soda)
- 2 tbsp of roasted cashew nuts (optional)
- Salt to taste
- Roast the oats in a dry skillet until the colour begins to change and the ends of the oat flakes begin to curl. Make sure not to burn them, do this on a low flame.
- Cool and grind to a fine powder. Set aside.
- Heat the oil in a pan and add the mustard seeds and chana dal. When the dal turns golden brown, add the rava and roast for 2-3 mins or until lightly browned.
- Add the powdered oats, cashew nuts, some salt, and chopped coriander leaves to this. Mix well and turn off the heat.
- Transfer this mixture to a bowl and cool. Then add the yogurt+water and mix wel. The batter should be fairly thick.
- Now add the eno salt. You will see bubbles appearing on the batter. Immediately pour into greased idli moulds and steam for 10-12 minutes.
- Don’t let the batter sit for too long after adding eno. If you can’t steam all in one go, add the eno salt just before steaming.
- It’s also a good idea to bring the water in the steamer to a boil in advance (maybe when you are setting the roasted mixture to cool before adding yogurt) so that you can immediately start steaming after the eno salt is added.
- Serve oats idli warm with accompaniments and chutneys of choice.