Rava and Oats Idli

Idli is one of the healthiest and easy to make breakfast dishes of South India. While the conventional idli needs prior preparation like soaking the ingredients, grinding and fermenting it, rava idli can be made instantly as it doesn’t need fermentation.

I have combined oats with rava which adds to the nutritive value of the dish. I have given the recipe for homemade instant mix for this delicious dish, which you can prepare and keep for use whenever you need. This mix is even better than store-bought ones, and costs much less too!

Whenever you want to make the idli all you need to do is to add butter milk, blanched vegetables to the required quantity of the mix and steam it with a little Eno fruit salt just before you steam it. While it is steaming, you can make coconut chutney and even sambar to go with it. It can be eaten at breakfast, brunch, lunch or dinner.

Instant Rava idli mix 

Ingredients (14 to 16 idlis):

1. Rava                     –  2 tea cup
2. Oats                     –  1 tea cup
3. Desi ghee            –  1tbsp
4. Mustard seeds     –  ½  tsp
5. Hing                      –  1 pinch
6. Chopped curry leaves – 5 to 7
7. Chana dal                 – 1 tsp
8. Chopped cashew nuts – 6 to8

Method:

1. Take rava and oats in a mixing bowl,
2. Hear desi ghee in a pan, add cashewsnuts and saute on slow flame till the colour changes to light brown. Strain and to the rava and oats mixture,
3. In the same ghee, add mustard seeds and when it crackles add curry leaves and chana dal and roast on slow flame till it turns to light brown. Switch off the flame, add hing and pour it into the rava and oats mixture. Mix well. This mix can be used immediately, but if you want to use it later, refrigerate it.

To make idlis with this mix:

Ingredients (14 to 16 idlis):

1. Instant rava idli mix – 3cups (recipe given above)
2. Buttermilk                – 2+1 cup
3. Chopped beans        – 2 tbsp
4. Peas                           – 2tbsp
5. Grated carrots           – 2tbsp
6. Chopped green chilli – 1
7. Chopped coriander   – 2 tbsp
8. Eno fruit salt               –  ½  tsp
9. Salt according to taste.
10. Desi ghee for greasing idli mould .

Method:

1. Chop beans finely and blanch along with peas,
2. In a mixing bowl, add 2 cup buttermilk, grated carrot, blanched beans and peas, green chilliies, coriander leaves and salt. Mix well and keep aside for 15 to 20 minutes.
3. Check the batter after 20 minutes and if it is thick add some more buttermilk to get the right consistency. It should not be too watery, but have a cake batter consistency.

   

4. Add one glassful of water in the idli/normal cooker and heat it. Grease the idli mould with ghee.
5. Add Eno fruit salt to the rava idli batter and mix it well. Pour the mixture into the greased moulds immediately and steam it for 8 to 10 minutes on medium flame. (If making in regular cooker, remove the weight valve/whistle). Check with a fork and if it comes out clean, the idlis are ready.

   

6. Remove the idli mould from the cooker and allow it to cool for 2 to 3 minutes. Take out the idlis with a spoon or knife.
7. Serve hot with chutney and sambar.