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Oats Rava Idli

  • Veg
  • 25 mins
  • Serves 10
  • Easy



Idlis are an extremely popular breakfast food in South India and Northern Sri Lanka. The traditional idli recipe calls for fermented black lentils and rice batter. However, this recipe of oats rava idli is an interesting modulation of the traditional idli. Idlis are loved so much because they are simple and easy to prepare; they go well with practically any breakfast condiment. Spread your favorite condiment: jam, chutney, or butter, on your idli and enjoy while they’re hot!

Health Benefits

Oats, the primary ingredient in this idli recipe, are a type of whole-grain food. Oats contain a plethora of vitamins and minerals: manganese, phosphorous, magnesium, copper, iron, zinc, folate, vitamins B1, B5, B6, and niacin. Oats are rich in antioxidants and polyphenols, which are compounds with anti-inflammatory, cancer-fighting, and even anti-itching properties. Oats also are extremely high in fiber, which helps regulate bowel movements and improve overall digestive health.

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How to make Oats Rava Idli

  1. Combine oat flour, semolina, curds and ¾ cup of water in a deep bowl. Cover with a lid and let rest for 30 minutes.
  2. Heat ghee in a small pan and splutter mustard seeds, cumin seeds. When the seeds begin to crackle, add asafoetida. Stir over a medium flame for a few seconds.
  3. Add this tempering and the remaining ingredients, except fruit salt, to the prepared oats-semolina batter and mix well.
  4. Grease idli molds with water.
  5. Add fruit salt with 2 tsp of water to the batter just before steaming the idlies. Mix gently as the bubbles began to form.
  6. Ladle out battle into the idli molds and steam 7 to 8 minutes or till the idlis are cooked.
  7. Remove idli plates from the steamer and let cool slightly.
  8. Spoon out the idlies and enjoy with sambar and coconut chutney.


A historical argument in the UK is whether oats are for people or horses.

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