jowar rava oats idli recipe

Jowar rava oats idli recipe, Instant oats idli

Jowar rava oats idli/ Instant oats idli is one such super popular healthy and delicious breakfast that can be prepared instantly without have to ferment the batter. This soft, spongy and fluffy idli’s when drenched in that typical coconut chutney and tiffin sambar tastes divine, or just some chutney powder will do the job. So we all have heard about oats idli for the past 5 to 6 years even I have posted a version of it few years back like this OATS RAVA IDLI. Yes oats idli is usually prepared with rava and oats and I thought why not make it super healthy by adding jowar dalia/ ground white cholam/ Broken sorghum instead of rava/ sooji. Trust me it worked and the idli’s tastes just right😋😋 actually very right!! I have also posted earlier jowar/ cholam idli in fermented version like this JOWAR/ CHOLAM IDLI.
jowar rava oats idli

I used “HANS BRAND” sorghum dalia and you have it easily available in stores these days, if you don’t find it you could wash and soak white cholam/ sorghum in water for 2 hours, dry it under fan on a cloth and grind it corse. If you don’t want to do too many of this process then you could use the regular sooji / rava too along with oats. Speaking of rava here is an instant idli with rava which will look similar and taste similar like regular idli. You want to know it here is the recipe: INSTANT SOOJI/RAVA IDLI.

In this recipe I have made very basic tempering, but if you like you could also use chopped ginger and grated carrot for added taste and health. So let’s get to the making!
instant oats idli

Do you like idli?? Then check these idli variety fermented version:

Instant version:

You may be interested in other oats recipe below:

Jowar rava oats idli recipe, Instant oats idli
Serves 3
Print
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 1. Instant oats – 1 cup
  2. 2. Broken sorghum/ Jowar/ Cholam – 1 cup
  3. 3. Curd – 3 tbsp
  4. 4. Water – 1 ½ cups
  5. 5. Salt – ½ tsp
  6. 6. Baking soda – ¼ tsp
To temper
  1. 1. Mustard seeds - 1/2 tsp
  2. 2. Urad Dal - 1 tsp
  3. 3. Chana dal – 1 tsp
  4. 4. Chopped green chili - 2
  5. 5. Curry leaves- a spring
  6. 6. Oil – 2 tsp
  7. 7. Hing - a pinch
Note
  1. * 1 cup = 235 ml
Instructions
  1. Dry roast oats in a pan. Allow it to cool down and grind it into a fine powder in blender.
  2. Now in the same pan dry roast broken sorghum/ sorghum dalia in a pan in low flame for 2 minutes. After 2 minutes put off the flame. Allow it to cool down and add it to the oats flour grind it into a fine powder in a blender.
  3. Take a bowl and add ground oats jowar powder/ flour, salt and curd. Then add water gradually to form thick batter. (I used around 1 cup water) Make sure the batter is thick in consistency like regular idli batter. Allow the batter to rest for 10 to 15 minutes.
  4. After 15 minutes heat oil in a pan add mustard seeds, after it splutters, add urad dal when it turns golden brown add curry leaves and chopped green chili. Saute for few seconds and put off the flame. Pour this tempering onto the jowar oats idli batter. Mix well.
  5. After 15 minutes of rest time the mixture will be very thick like dough so I added around ½ cup water and mixed well. Remember the batter should be thick like idli batter only then it will yield fluffy idli. Finally add baking soda and mix well.
  6. Heat water in idly pot and grease the idly mold with oil. Pour oats idli batter in each mold and steam it for 10 - 12 minutes in idli pot. When done remove it from the idli steamer and allow it to rest for few seconds. Then with a with a wet spoon take each idly from the mold and serve it hot with chutney and sambar.
Sandhya's recipes https://www.sandyathome.com/

How to make Jowar rava oats idli with step by step images


  1. Dry roast oats in a pan. Allow it to cool down and grind it into a fine powder in blender.
  2. Now in the same pan dry roast broken sorghum/ sorghum dalia in a pan in low flame for 2 minutes. After 2 minutes put off the flame. Allow it to cool down and add it to the oats flour grind it into a fine powder in a blender.
  3. Take a bowl and add ground oats jowar powder/ flour, salt and curd. Then add water gradually to form thick batter. (I used around 1 cup water) Make sure the batter is thick in consistency like regular idli batter. Allow the batter to rest for 10 to 15 minutes.
  4. After 15 minutes heat oil in a pan add mustard seeds, after it splutters, add urad dal when it turns golden brown add curry leaves and chopped green chili. Saute for few seconds and put off the flame. Pour this tempering onto the jowar oats idli batter. Mix well.
  5. After 15 minutes the batter will be very thick like dough, you can add little water. I added around ½ cup water and mixed well. Remember the batter should be thick like idli batter only then it will yield fluffy idli. Finally add baking soda and mix well.
  6. Heat water in idly pot and grease the idly mold with oil. Pour oats idli batter in each mold and steam it for 10 – 12 minutes in idli pot.
  7. When done remove it from the idli steamer and allow it to rest for few seconds. Then with a with a wet spoon take each idly from the mold and serve it hot with chutney and sambar.
    jowar rava oats idli

 

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