These easy oats idli are light, fluffy, cakes perfect for a quick Breakfast or healthy on-the-go snack. Made with oats, curd (yogurt), semolina, herbs and spices, this oats idli recipe requires no fermentation and is quick to prepare.
About Oats Idli
This oatmeal idli recipe, made with your choice of oats, is another favorite oats recipe of mine. Similar to my Rava Idli recipe, this oats idli recipe includes rava (sooji, semolina or cream of wheat) in the batter, as well as oats of course.
Perfect for when you’re in a time crunch, oats idli is an instant version unlike the traditional South Indian Idli Recipe that is made with time-intensive method of soaking rice & lentils, grinding them and fermenting.
This oats idli recipe, however, does require very less time than traditional idli recipe because it requires no fermentation process.
The recipe is very simple and also customizable. Because you can choose how many or how few veggies to add to your batter, this recipe is also easy to customize to suit many different diets and tastes.
Personally, I do enjoy adding a few veggies to the batter most of the time, but then there are certainly other times when I decide to make the idli without any vegetables at all.
If you like these quick oats idli, then you will love some of my other Oats Recipes, like Oats Dosa and Oats Upma.
How to Make Oats Idli
Make Oat Flour & Prep Ingredients
1. First place 1 cup of quick cooking oats or rolled oats in a grinder or blender.
2. Then grind or blend the oats to a fine flour and set aside.
3. Next, peel and grate 1 small to medium carrot.
4. Now, set aside all the herbs and spices you will needing. Make sure you add these ingredients (pictured below in clockwise order):
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 1 teaspoon chana dal (husked and split bengal gram)
- ½ teaspoon crushed black pepper
- 1 tablespoon of chopped coriander leaves (cilantro)
- 1 teaspoon finely chopped curry leaves
- 1 teaspoon of finely chopped ginger
- 1 teaspoon chopped green chilies
- 8 to 10 cashews that have been chopped
Make Tempering
5. Next heat ½ to 1 tablespoon of oil in a pan on a low heat. Then when the oil is hot, add the ½ teaspoon cumin seeds, ½ teaspoon mustard seeds, and 1 teaspoon chana dal.
Note: If you are using urad dal (½ teaspoon), then you can add with this mixture, as well.
6. Now stir.
7. Then continue to fry until the mustard seeds crackle and both the chana dal and urad dal become golden.
Sauté Further
8. Now add the 1 teaspoon of chopped green chilies, 1 teaspoon of chopped ginger, 1 teaspoon of finely chopped curry leaves, 8 to 10 chopped cashews, ½ teaspoon of crushed black pepper and just a pinch of asafoetida (hing).
9. Then continue to sauté for another minute.
10. Now add ½ cup of rava (sooji or cream of wheat) to the sautéed mixture. Use fine textured rava or sooji.
11. Then on a low heat stir and sauté the sooji for another 2 minutes.
12. After that, add the oats flour.
13. Then, mix very well and combine. Continue stirring often while the oats flour is roasting on a low heat.
14. Stirring often roast for a total of about 4 to 5 minutes on a low heat.
15. When finished, transfer the flour mixture into a mixing bowl and let it cool completely.
Make Batter
16. While the oatmeal idli mixture cools, prepare the vegetables. First, grate the carrots and then chop the coriander leaves.
You can also steam peas or french beans to add to the batter. Then, when your mixture has cooled, add these ingredients and mix into the oatmeal idli mixture.
Note: You can skip adding any vegetables if preferred.
17. Now add ½ cup curd (yogurt).
18. Then add 1 cup of water.
19. Next stir and mix the oatmeal idli batter well.
20. Now make sure the batter has a medium consistency. It should be neither too thick nor thin. When the consistency is right, cover and allow the batter to rest for 5 to 6 minutes.
More Prep
21. Meanwhile, grease the idli moulds with some oil or ghee (clarified butter).
Place a small trivet/perforated plate in a 5 to 6 litre pressure cooker, large pot, Instant Pot or electric rice cooker.
Add 1.5 to 2 cups water in the pressure cooker, pan, electric cooker or Instant pot and heat until the water comes to a boil.
You can also use the traditional idli steamer to steam oatmeal idli.
22. After the resting time, your oatmeal idli batter should have a medium and moist consistency. If the batter looks thick, add a few tablespoons of water and mix to combine.
Leavening Batter
23. Now add salt to taste and mix well.
24. Then add 1 teaspoon of fruit salt (eno) or ½ teaspoon of baking soda.
25. As soon as you add the fruit salt, quickly begin to stir the whole batter.
26. Be quick and stir very well so that the eno is mixed evenly in the oatmeal idli batter.
Make Oats Idli
27. Now pour the oats idli batter into the greased idli moulds.
28. Next gently place the moulds on the trivet/perforated plate inside the large pot, electric rice cooker, Instant Pot or pressure cooker. Then cover and steam the oats idli until they are done, for about 10 to 12 minutes.
If using a pressure cooker, remove the vent weight (whistle) from the lid before sealing the cooker tightly with the lid.
For Instant pot, keep the valve at the “venting position”. Press the steam button and steam on high pressure for 10 to 12 minutes. Keep a track of the time with a timer.
Note: Your oatmeal idli are cooked well when a toothpick inserted in the center of the idli comes out clean.
29. Remove the idli stand from the pot, cooker or Instant pot carefully using a kitchen towel or oven mitts.
Now allow the steamed idli to stand in the moulds for a few minutes. Then remove them with a spoon dipped in hot water.
Serve oats idli. So that they remain soft and moist, place the oatmeal idli in a covered container or inside a roti box.
Serving Suggestions
Serve oats idli hot or warm with Coconut Chutney, Tomato Chutney, Idli Podi or Sambar. These oats idli also make for a good tiffin box or lunchtime snack.
Storage and Leftovers
Keep leftover oatmeal idli in a covered container in the refrigerator. Reheat in a microwave sprinkling a few drops of water on them or you can steam them for 1 to 2 minutes in a pan or pot.
You can even pan fry or shallow fry them until crispy and golden. Serve the fried oatmeal idli with any dip like a tomato ketchup or schezwan sauce or coriander chutney.
Expert Tips
- For a less soapy alkaline aroma, you can add ½ teaspoon of fruit salt or ¼ teaspoon of baking soda. In this case, the texture will be less fluffy and soft.
- Try to use all the batter in one steaming lot. If you keep the batter for the second round of steaming, then the oatmeal idli won’t become that soft.
- The recipe of these oats idli gets done quickly. When the idli are steaming, prepare the coconut chutney, then you will have a healthy breakfast at your table in less than forty-five minutes.
FAQs
Idli is a South Indian traditional breakfast food of steamed, savory, round, soft cakes made from fermented rice and lentil batter.
Oats idli is an instant version of idli that is made with oats flour, semolina, yogurt, tempered spices, herbs and leavened with fruit salt or baking soda.
You can add either fresh or sour curd.
You can use a vegan yogurt like cashew yogurt or almond yogurt. Cashew yogurt will taste better.
You can skip adding curd and add about ½ to 1 teaspoon of lemon juice to get a slight sour taste and also to help in the acid alkaline reaction.
More South Indian Breakfast Recipes to Try!
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Oats Idli Recipe (Requires No Fermentation)
Ingredients
Main ingredients
- 1 cup oats – quick cooking oats or rolled oats
- ½ cup fine rava (sooji or cream of wheat), fine textured
- ½ cup Curd (yogurt), fresh or sour
- 1 cup water or add as required
- 1 teaspoon eno or ½ teaspoon baking soda
- ⅓ to ½ cup grated carrot or 1 small to medium-sized carrot
- 1 tablespoon chopped coriander leaves (cilantro)
- salt as required
For tempering
- ½ to 1 tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon urad dal – husked, split black gram (optional)
- 1 teaspoon chana dal – husked, split bengal gram
- 1 pinch asafoetida (hing)
- ½ teaspoon crushed black pepper
- 1 teaspoon chopped green chilies or 1 to 2 green chillies
- 1 teaspoon finely chopped curry leaves
- 1 teaspoon finely chopped ginger or 1 inch ginger
- 8 to 10 cashews – chopped
- 1 or 2 tablespoons grated coconut (optional)
Instructions
Preparation
- Take rolled oats or quick cooking oats in a grinder or blender jar. Blend to a fine flour.
- Peel and grate 1 small to medium carrot.
- Finely chop the ginger, curry leaves, coriander leaves and green chilies.
Making tempering
- Heat oil in a pan. On a low heat, add the mustard seeds, chana dal and urad dal.
- Stir and fry till the mustard seeds crackle and both the urad dal and chana dal become golden.
- Now add the green chilies, ginger, curry leaves, cashews and a pinch of asafoetida. Saute for a minute.
Making batter
- Add sooji (rava or cream of wheat). Stirring often roast for 2 minutes on a low heat.
- Then add the oats flour. Stir very well and keep on stirring often while roasting the flour.
- Roast for a total time of about 4 to 5 minutes. Transfer this mixture in a bowl and let it cool completely.
- Then add grated carrots and chopped coriander leaves. You can also add steamed green peas or blanched/steamed french beans or skip the veggies altogether.
- Add curd. You can add either fresh or sour curd.
- Add water. Combine and mix very well. The batter should have a medium consistency. Cover and allow the batter to rest for 5 to 6 minutes.
- Meanwhile, grease the idli moulds with some oil or ghee.
- Place a small trivet/perforated plate in a 5 to 6 litre pressure cooker, large pot, Instant Pot or electric rice cooker. Add 1.5 to 2 cups water in the pressure cooker, pan, electric rice cooker or Instant pot and heat until the water comes to a boil.
- You can also use the traditional idli steamer to steam oats idli.
- Now add salt as per taste to the batter and mix very well.
- Next add 1 teaspoon fruit salt (eno) or ½ teaspoon baking soda. For a less soapy alkaline aroma you can add ½ teaspoon fruit salt or ¼ teaspoon baking soda. The texture in this case is less fluffy and soft.
- As soon as you add the fruit salt, quickly begin to mix it with the batter.
- Be quick and mix very well so that the fruit salt is mixed evenly in the batter.
Steaming
- Pour the batter in a the greased idli moulds. Try to use all the batter in one steaming batch.
- Gently place the moulds on the trivet/perforated plate inside the pot, electric rice cooker, Instant Pot or pressure cooker.
- Cover and steam for about 10 to 12 minutes. A toothpick inserted in the oat idli should come out clean.
- If using a pressure cooker, remove the vent weight (whistle) from the lid before sealing the cooker tightly with the lid prior to steaming.
- For Instant pot, keep the valve at the “venting position”. Press the steam button and steam on high pressure for 10 to 12 minutes. Keep a track of the time with a timer.
- Allow the steamed oatmeal idli to stand for some minutes. Then remove them with a spoon dipped in hot water.
- Serve these light, healthy and instant oats idli hot or warm with coconut chutney or sambar.
Serving suggestions
- Serve oats idli hot or warm with Coconut Chutney, Tomato Chutney, Idli Podi or Sambar. These oatmeal idli also make for a good tiffin box or lunchtime snack.
Storage and leftovers
- Keep leftover oats idli in a covered container in the refrigerator. Reheat in a microwave sprinkling a few drops of water on the idli or you can steam them for 1 to 2 minutes in a pan or pot.
- You can even pan fry or shallow fry them until crispy and golden. Serve the fried oats idli with any dip like a tomato ketchup or schezwan sauce or coriander chutney.
Notes
- Leavening ingredients: For a less soapy alkaline aroma, you can add ½ teaspoon of fruit salt or ¼ teaspoon of baking soda. In this case, the texture will be less fluffy and soft.
- Use up all the batter at once: Try to use all the batter in one steaming lot. If you keep the batter for the second round of steaming, then the oatmeal idli won’t become that soft.
- Preparing chutney: The recipe of these instant oats idli gets done quickly. When the idli are steaming, prepare the Coconut Chutney, then you will have a healthy breakfast at your table in less than an hour.
- Vegan option: You can use a vegan yogurt like cashew yogurt or almond yogurt. Cashew yogurt will taste better in the recipe. Or just skip adding curd and add about ½ to 1 teaspoon of lemon juice to get a slight sour taste and also to help in the acid-alkaline reaction.
Nutrition Info (Approximate Values)
This Oats Idli recipe from the blog archives was first published on May 2015. It has been updated on December 2024.
Healthy Breakfast.
Hi. Is it necessary to use Rava too while preparing Oats Idli? I’m totally new to this, so I’m not aware. Also, I would like to know if roasting of Oats and Rava (if required to be added) can be skipped?
Yes, rava gives a better texture to the idli. The roasting cannot be skipped. I would suggest to roast both.
Instead of the oats roasting and grinding process, can I directly use oats atta (flour), may be roast that, if requires
Yes you can directly use oats flour and just lightly roast it.
Excellent recipe!! I have a quick question. Can we store this batter for a day or two?
avoid storing the batter. the taste and consistency both will change.
Why oats are always sticky,? my idlis came out sticky. Please help. I put one pinch baking soda instead of fruit salt
try steaming for some more time and increase the amount of baking soda.
I tried this recipie and its super awesome… the idly is soft and light.. thank you for sharing the recipie…
Welcome Neelam. Glad to know that you liked oats idli recipe.
Hi Dassana
Thankyou for a lovely recipe. I prepared the idlis for breakfast this morning and they were delicious. I just love all South Indian food. Will next try your ragi idli recipe. Thanks again.
Welcome Tasneem. Glad to know that you liked the oats idli recipe. ragi idli recipe also is very good.
Hi I tried this.. it turned out tasty but they didn’t come like yours.. they were not much firm and are like upma consistency. I have added 1cup finest sooji to 2 cups oats
whenever sooji is increased in any recipe, some care has to be taken. more sooji can make the food dense or hard or dry. so more liquids are needed in the recipe. so when doubling or tripling recipe with sooji, always add less sooji. thats the reason they were like upma consistency.
Hiiii..
I really want to thank you for this recipe..i tried it yesterday and it was super delicious..my hubby loved it so much..it was the best recipe i ever tried plus it was healthy too..
Welcome Mansi. Glad to know that both of you liked oats idli recipe. Thanks for this positive review.
Oats idli looks yummy… Thanks for the recipe 🙂
welcome saieswari. do try the recipe.
Hi,
I tried this recipe for a Sunday Breakfast. Its really simple and quick to make. The idlis turned out to be tasty. However, they were a little watery on one side and cooked well on the other. Do you have any advice on that?
thanks shubha. the water in the pan should not touch the idlis. if they touch the idli pan while boiling, the idlis will be watery from one side. otherwise i see no reason for the idlis to be watery.
Hi, Is it necessary to use baking soda, baking powder or eno? If I want to skip them, will it be fine? Will the recipe change?
garima, baking powder, baking soda or eno helps in leavening and make the idlis soft and light. you can skip also, but then the idlis will be slightly dense. if the denseness is fine with you, then you can skip. the recipe remains the same.
Oh I was thinking of making it for my kid who is less than an year old. So was not sure if leavening agents are fine at this age. You have any idea? Will little eno be ok?
garima, avoid eno or baking soda for small. their systems are very sensitive, so just skip them. these can cause stomach issues. just make the oats idlis without eno or baking soda.
Oats Idli is simply superb and delicious.
thank you brenda.
Could I cook a big batch and then freeze it to consume later?
since curd/yogurt is not used, i would not suggest to freeze the idlis. they are better consumed fresh.
Tried oats recipes
thankyou
These are the tastiest idli! I love how you don’t need to prepare the batter in advance. I prepare these almost every weekend.
pleased to know this thankyou leslie 🙂
Next on my to do list ,very grateful to you, what would I do without your amazing App!
thankyou so much mala 🙂
Hi,
Very yummy… Thanks for the recipe.. please suggest instead of Curd what can be used as doctor advised me not to eat curd in any form.
Thank you…
Regards
gul, you can substitute lemon juice in this recipe instead of curd. just add 2 tbsp lemon juice along with water to make the batter. you will need to add more water than what is mentioned in the recipe.
I tried oats idlis and they were superb. I haven’t tried making idlis by fermentation method . I always make rava idlis. They always turn out soft. Will fermented idlis be more tasty and soft. Also thanks for the oats idli recipe.
thanks kaur for the feedback. compared to the quick idlis, fermented idlis are more softer in texture. the fermentation process makes them healthy too. just today i made poha idlis and they were so soft and fluffy. i will add the recipe also. try making a small batch of idli batter. you will get an idea as how to the batter ferments and rises. preparing idli is very easy. once you get the hang of making them, you can always have soft idlis for breakfast 🙂
Hi Dassana,
First of all I would like to thank you for writing such an amazing blog dedicated to vegetarian food! Second of all thank you for this awesome receipe which is an instant hot in my house and my mother in law couldn’t stop praising. My one year old daughter and husband have undoubtedly rated this as one of the healthiest breakfast items. Only if I could post the pics you would know.
Looking forward to more of such receipes and inspirations from you.
Best regards,
Vidushi
welcome vidushi. glad to know that you all liked the recipe. yes it is very healthy. you can send the pics at vegrecipesofindia@gmail.com and i will share it in the blog facebook page with other readers. thanks for sharing this encouraging feedback.
Hi..ur recipe is superb.. I tried it for the first time..my mil and my littlr girl of 1 year loved it..thank you so much..God bless you!
welcome poonam. glad to know this. thanks for your positive feedback and for your prayers.
your photographs are superb… That is what attracted me to this page… It has good resolution and the lighting is simply awesome… I liked the way you used the corner of the table in the last photograph… And of course, I’m going to try the recipe tomorrow itself…
thank you for liking the pics and the angles. very rarely i get readers commenting on the pics. hope the recipe comes out well.
Hi Dassana,
U r too good at all the recipes, i follow ur guidelines quite regularly. …Thanks a lot…
Thank you Pooja.
Hi Amit,
Your website made my life easier with some good recipes for my kid. Please post a recipe for coconut cookies. I am tempted to try oats idli. Will do it at the earliest.
Thanks a million tonne.
thanks shilpi. will add the recipe in some time.
Dassana,
Your recipes are awesome. I am learning baking following your recipes.
Thanks a lot.
All the best.
Archana
welcome archana. nice to know this.
v good
Nice. And very clearly mentioned step by step. Thank u so much
welcome sneha
Hi,
I have been following your blog since long time..I tried the dal recipes and now I want to start with these breakfast recipes. I am stuck in parathas, upma, poha rut. I want more options. I want to try the oats idli but can I skip the tadka and make plain idli? What changes should I make?
Also, I have some store bought mava. I dont want to make guabjamun/malpua(fried). What else can I make with it? I wanted to make pedha but it became a dhodha(reddish with coarse chewy texture..I guess you know this. Its eaten in Punjab.) Any suggestions are welcome.
Thank you,
Sushma
Sushma, you can skip the tadka part. avoid mustard seeds, chana dal, urad dal and directly add the other spices herbs in the batter. But roast the oats flour and sooji lightly. You can also roast the oats first and then grind into flour. Whatever suits you.
With mawa you can make barfi. Plain barfi or with dry fruits. Just saute crumbled or grated khoya in a pan. Add powdered sugar and cook till mixture leaves sides of pan. then remove and spread in a thali or pan. If using sugar then you can cook the mawa with sugar. You can also make mawa cake or muffins. Or make a sabzi with matar or cashews or makhana. Kulfi can also be made. You can also make gajar or beetroot or lauki halwa.
I never knew how to cook until my son started eating. Bt now i make something new everyday. Ur recipies are simple n easy to make. I make almost everything now.Vegetables…Oats Idli…Dosa…Masala Vadas… Some sweets for Diwali…tifin items… snacks. Thank u so much.
welcome neha. glad to know this.
I Tried Your Many Recipies Specially From Kids Recipies .My Three Year Old Kiddo Just Loved All Of Them. Right now I m feeding him oats dosa which is from your blog and u know he ate two and half …They are small not big one but I really wanna thank you …you are amazing … m definitely gonna try oats idli too. ..
welcome meeti. glad to know this.
hello mam,
idli came out superbly tasty and my daughters tiffin was finely finished!!!!
I am big fan of your recipes and equally appreciate the simple way of yours narrating n explaining it!!!
very appreciable effort from you both…..thank u for this blog…!!!!
welcome neha. nice to know this. thanks for your positive feedback.
Hi.. Idlis came out very tasty…I want to know how much eno needs to be added to the batter… I used one sachet of eno… But the idlis didn’t come fluffy…
one sachet of eno is more than enough. could be that the eno was not fresh, meaning not active. same amount of eno to be used as mentioned in the recipe.
Hi dassna…!
Ur recipes r really simple , quick to make & with gr8 taste….step by step process really helps if any part missed in between….today I tried oats idli & came out v well…but want to ask that if v roast oats doesn’t it lose its nutritional value….
Keep posting 🙂 !
No it doesnt as the oats are getting roasted lightly.
I am a big fan of yours. Your recipes are superb. I tried oats idli today and have a question on the same. Can i prepare the batter ahead of time like morning for evening idli. Problem is i want to use this for lunch and dinner. Thanks
thank you shruti. you can prepare the batter and keep in the frigde. then just check the consistency before preparing as the batter will thicken a bit after being refrigerated for some hours. add fruit salt or baking soda just before you steam the idlis.
What can i add instead of curd? i´m vegan. 🙂
shalini, you can use a vegan yogurt like cashew yogurt or almond yogurt. cashew yogurt will taste better. or just skip adding curd and add about 1/2 to 1 tsp of lemon juice to get a slight sour taste and also to help in the acid alkaline reaction.
Prepared oats idly today.. It was superrb.. Even tried ur mint pulav… The taste was excellent.. Thanks a lot for receipes..
welcome shravanti. nice to know this.
hi umm you’ve been a great teacher to me for the last 2 months, love your recipes. i have a question though can we use anything else instead of dahi/curd, because my father doesn’t eat dairy products but this seems like a really healthy and delicious recipe. it’d be nice to get it to his mouth as well. great job though it’s absolutely beautiful.
thanks shashank. dahi or curd helps in making the idlis soft and also give a sour taste to them. just skip the dahi. add water and just add a bit of lemon or lime juice. to introduce acidity in the batter. the eno or baking soda will react with the lemon juice and make the batter fluffy. you can add about 1 tbsp of lemon juice.
hi, can we replace rava with anything else? Can i add wheat rava/dalia instead of plain rava?
you can replace rava with idli rava. dalia also can be added, but the texture will be different.
thanks for sharing such wonderful recipes. I tried Wheat pizza taste was awesome but i think i did some mistake as my base became soggy. Can u please guide wht was wrong. I baked in OTG on the fan mode.
Regards
Seema
hi seema, i have already replied to your comment here – https://www.vegrecipesofindia.com/whole-wheat-veg-pizza-recipe/#comment-439493
Dassana, how are you doing? I’m leaving a comment after so long although I read all your recipes 🙂
I have tried making oats idlis once but that Eno taste was very strong. And without Eno, it became too hard. But I’ll try again using your recipe. I’ve been told to eat body-cooling foods like ragi. Do you have any easy ragi recipes?
preeti, i am fine and hope the same for you. there is ragi dosa recipe https://www.vegrecipesofindia.com/ragi-dosa-recipe/
and quick ragi dosa recipe – https://www.vegrecipesofindia.com/ragi-dosa/
hi, dassana, just tried this recipe . came out really well thanks a lot for sharing such a healthy recipe which is full of nutrition. it will be a great help if you share the recipe of multigrain bread.
welcome rashmi. glad to know this. i will try to add multi grain bread recipe in coming months.
Likes the recipe will try as soon I get time.
hi dasana
i always try your receipes its so simple n so quick n very tasty also
i try aata pizza even its came so gud
but i tried your jam bread wasn’t came out gud i think water was too much ,but i dint through i used into bread crumbs
thanku so much for your receipes
love you
thanks rajkumari. i did not understand what you meant by ‘but i dint through i used into bread crumbs’. let me know what happened with the jam bread.
it seems healthy and delicious, thank you so much for sharing your recipes, i like the way you simply the recipes.
welcome vaishali. good to know this.
Hi first tell me your first name is dassana or amit? I must say your way of putting the recipe is superb..the way u talk about what u r going to make..ur past experiences..the most unique presentation of recipe I hv ever seen..the recipes without a doubt are amazing..the pictures r so good and it looks like I shud go to the kitchen and make them now..u knw every night before sleeping I have to check this website and I get so indulged tht I dont even realise the tym..u r superb and m going to try ur kalakand recipe on karwa chauth..
firstly a big thankyou for your kind and honest words damini 🙂 god bless you.