Idlis are something that everyone in India loves to eat for breakfast. It is an absolute favourite with my children so I usually always make sure that there is some idli batter in the fridge. Two of the main problems with idlis are that they are high carb and also the batter needs to be fermented so it is not something that you can just whip up at a moments notice.
My Oats & Carrot Idlis can be made instantly without too much planning and are a much healthier version of the original. I like to add some carrots as well because it is a good way to get your kids to eat more veggies. You can put in other vegetables like beans or peas. I have also added some spices so that it is flavourful and not bland but it is optional and you can leave them out if you prefer.
I just love eating these idlis with coconut chutney, onion & tomato chutney along with a piping hot bowl of sambar. Hope you guys enjoy this recipe!
AuthorAditiCategoryAppetizers, Breakfast, Healthy, snackDifficultyIntermediateA healthier lower carb version of everyone's favourite dish - Idlis! Idlis are savoury steamed cakes usually made of rice and dal but we have made a whole new healthier breakfast option for you which will leave you as satisfied as the original.
Place a saucepan over medium heat. Pour in the oil and wait for it to heat up slightly. Then add in the mustard seeds, cumin seeds, urud dal and chana dal and let them splutter. Then put in the asafoetida, pepper, green chillies, chopped curry leaves and ginger paste.
After a minute, add in the grated carrots and saute for 2 minutes.
After this you can add in your rava and roast till aromatic. Add the powdered oats and roast well. Remove from heat and let the mixture cool completely.
Make a slurry with the water & sour yogurt and pour it into the cooled oat mixture along with the chopped coriander leaves and salt. Mix well and let it rest for 20 minutes. Prepare the idli steamer and wait for the water to become hot. Once the steamer is ready, sprinkle in the baking soda into the oat idli mixture and quickly mix till well combined. Immediately pour into the idli mould and steam. If you wait and don’t immediately steam the idlis after adding the baking soda then the idlis will become hard so try to use all the idli batter in one steaming lot.
Cook the idlis for around 15 - 20 minutes till they are done. A toothpick inserted into the idli should come out clean.Remove from the heat and let them cool slightly. Remove from the stand with a spoon dipped in hot water.
Serve with coconut chutney and sambar.
Ingredients
Directions
Place a saucepan over medium heat. Pour in the oil and wait for it to heat up slightly. Then add in the mustard seeds, cumin seeds, urud dal and chana dal and let them splutter. Then put in the asafoetida, pepper, green chillies, chopped curry leaves and ginger paste.
After a minute, add in the grated carrots and saute for 2 minutes.
After this you can add in your rava and roast till aromatic. Add the powdered oats and roast well. Remove from heat and let the mixture cool completely.
Make a slurry with the water & sour yogurt and pour it into the cooled oat mixture along with the chopped coriander leaves and salt. Mix well and let it rest for 20 minutes. Prepare the idli steamer and wait for the water to become hot. Once the steamer is ready, sprinkle in the baking soda into the oat idli mixture and quickly mix till well combined. Immediately pour into the idli mould and steam. If you wait and don’t immediately steam the idlis after adding the baking soda then the idlis will become hard so try to use all the idli batter in one steaming lot.
Cook the idlis for around 15 - 20 minutes till they are done. A toothpick inserted into the idli should come out clean.Remove from the heat and let them cool slightly. Remove from the stand with a spoon dipped in hot water.
Serve with coconut chutney and sambar.
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Recipe is good, but if you can give a healthy substitute even for rava. It would have been great