Masala Oats Idli

Ingredients

• 90 g (1 cup)rolled oats, powdered
• 15 ml (1 tablespoon)oil of choice
• ½ teaspooncumin seeds
• ½ teaspoonmustard seeds
• ¼ teaspoonhing (asafoetida)
• 1 teaspoonchana dal
• 1 teaspoonurad dal
• 1green chilli, chopped
• 1 teaspoonginger, chopped
• 80 g (½ cup)sooji (semolina)
• 1 largecarrot, grated
• 50 g (⅓ cup)frozen green peas, soaked in warm water for 10 minutes
• 3 tablespoonsfresh coriander, chopped
• ¼ teaspoonturmeric
• ¼ teaspoon, optionalsmoked paprika
• ⅛ teaspoonblack pepper
• ¼ teaspoon, or to tastesalt
• 180 g (¾ cup)plain yoghurt
• 180 ml (¾ cup)water
• ¾ teaspoonfruit salt (Eno)
• 15 ml (1 tablespoon), optionalwater

Instructions

1. 1

   Grind the oats

   Grind the 1 cup (90 g) of rolled oats in a blender until fine. Set aside.

2. 2

   Temper the spices

   Heat 1 tablespoon (15 ml) of oil in a pan over medium heat. Add the cumin seeds, mustard seeds and hing; when the seeds sizzle, stir in the chana dal and urad dal.

3. 3

   Cook the aromatics

   Sauté until the dals are light golden. Add the chopped green chilli and ginger, then cook for 1 minute, until the ginger starts to change colour.

4. 4

   Toast the grains

   Add the sooji and reduce the heat to low-medium. Cook for 3 minutes, stirring continuously, then mix in the powdered oats.

5. 5

   Cool the mixture

   Over low heat, stir constantly and cook for 5–6 minutes, until the mixture is slightly golden and no longer smells raw. Transfer it to a bowl and leave to cool.

6. 6

   Add the vegetables

   Once the oats and sooji mixture has cooled, add the grated carrot, peas soaked in warm water for 10 minutes, and chopped coriander.

7. 7

   Season the mixture

   Add the turmeric, smoked paprika if using, black pepper and salt. Mix until combined.

8. 8

   Make the batter

   Add the yoghurt and ¾ cup (180 ml) water, then mix everything together. The batter should be thick. Leave it to rest for 10 minutes.

9. 9

   Prepare the steamer

   Meanwhile, grease the idli moulds; non-stick spray can be used. Pour 1–1½ cups of water into the steamer.

10. 10

    Add fruit salt

    After the batter has rested, stir in the fruit salt. Add 1 tablespoon (15 ml) water if the batter seems too thick. Bubbles should appear as the fruit salt reacts.

11. 11

    Mix the batter

    Mix immediately and thoroughly so the fruit salt is evenly distributed.

12. 12

    Fill the moulds

    Pour the batter into the prepared moulds straight away, without waiting after adding the fruit salt. If you like, put a cashew in each mould before adding the batter.

13. 13

    Steam the idlis

    Steam for 12–13 minutes, until a knife inserted into an idli comes out clean.

14. 14

    Serve the idlis

    Carefully remove the idli stand from the pot. The idlis should release easily if the moulds were greased with spray. Serve with onion-tomato chutney and sambar.

What are masala oats idli?

Idli are steamed cakes from South Indian cooking, traditionally made with a fermented rice-and-lentil batter. This version takes inspiration from that format but uses oats and sooji, with yoghurt and fruit salt helping create a soft, risen texture.

Vegetables and a spiced tempering give the cakes savoury flavour throughout. They are cooked in idli moulds and served with chutney and sambar.

Nutrition and macros by portion

The nutrition label shows one serving as written: 61 calories, 2g protein, 9g carbs, 1g fat.

The oats and sooji provide most of the carbohydrates, while the oil contributes fat and the yoghurt, oats and dals contribute some protein. Serve the idlis with sambar and extra vegetables for a more balanced plate.

Toasting the oats and sooji

Sooji first: cook it over low-medium heat for 3 minutes, stirring constantly so it does not catch on the pan.

Oats next: add the powdered oats and keep stirring over low heat for 5–6 minutes. The mixture should turn slightly golden and lose its raw smell before it is cooled.

Building the tempering

Whole spices: let the cumin and mustard seeds sizzle in the oil before adding the dals. This is the cue to move on; the dals should then be sautéed until light golden.

Aromatics: add the chilli and ginger after the dals, and cook for 1 minute. This brief sauté softens their sharpness without letting them burn.

Getting the batter right

Rest first: mix the cooled grain mixture with the vegetables, seasoning, yoghurt and water, then leave the thick batter for 10 minutes. This gives the ingredients time to come together before the raising agent is added.

Fruit salt last: stir it in only when the moulds and steamer are ready. Bubbles show that it is reacting, so mix promptly and fill the moulds without delay.

Steaming and checking

Timing: steam the filled moulds for 12–13 minutes. Keep the lid on while they cook so the steam can do its work.

Doneness: insert a knife into an idli; it should come out clean. Carefully lift out the stand, then release the cakes from the greased moulds.

Serving the idlis

Chutney: onion-tomato chutney is the suggested accompaniment, adding a tangy contrast to the mild, savoury cakes.

Sambar: serve alongside for a more substantial meal. You can also put a cashew in each mould before filling, as noted in the method.

Recipe notes & tips

• Grind the oats to a fine powder so they mix evenly with the sooji.
• Stir continuously while toasting the sooji and oats to prevent them catching.
• Let the toasted mixture cool before adding the yoghurt and vegetables.
• Soak the frozen peas in warm water for 10 minutes before adding them.
• Grease the idli moulds well to make the cooked cakes easier to remove.
• Have the steamer and moulds ready before adding the fruit salt.

Variations

• Skip the paprika: leave it out for a milder flavour, as it is optional.
• Add cashews: place a cashew in each mould before pouring in the batter.
• Adjust the chilli: use less or more chopped green chilli to suit your preference.
• Change the vegetables: replace some of the carrot or peas with another finely chopped vegetable.
• Serve with chutney: pair the idlis with onion-tomato chutney as suggested.

Common mistakes to avoid

• Adding fruit salt too early: it reacts in the batter, so stir it in only when the steamer is ready.
• Leaving the batter after adding fruit salt: fill the moulds immediately so the batter can rise as it steams.
• Skipping the stirring: keep stirring while toasting the grains to stop them catching.
• Using the mixture while hot: let the toasted oats and sooji cool before adding the vegetables and yoghurt.
• Overfilling the moulds: pour in the batter carefully so it stays within each mould.

How to store

Refrigerate leftover idlis in a covered container and use within 3 days. Reheat by steaming until hot throughout.

Frequently asked questions