Healthy fermented oats idli made with rice and urad dal, traditional South Indian recipe for a light breakfast
Breakfast and Dinner Recipes, Healthy Recipes, Idli, Oats Recipes, Recipes

Oats Idli, How to make Soft Oats Idli

Light, fluffy, and wholesome — oats idli is the perfect blend of tradition and health. By combining fiber-rich oats with fermented rice and urad dal, this recipe brings the gut-friendly benefits of fermentation into your everyday breakfast. Unlike the instant curd-based versions, this method uses slow overnight fermentation, giving the idlis a natural rise, soft texture, and that classic tangy aroma we love in South Indian idlis. It’s a wonderful way to sneak in the goodness of oats while keeping the authentic taste and feel of homemade idlis intact.

I’ve already shared my quick versions of Instant Oats Idli and Instant Jowar Oats Idli, both of which are perfect for busy mornings. But this time, I wanted to go back to the roots and make a wholesome fermentation-based oats idli. By soaking, grinding, and letting the batter rest overnight, these idlis turn out extra soft, fluffy, and naturally tangy — just like the traditional South Indian ones, but with the added goodness of oats. It’s a healthy twist that still carries all the charm of classic homemade idlis.

Bite of History – Oats Idli

Idlis are one of the oldest known breakfast dishes of South India, with references dating back over a thousand years. Early versions of idli were believed to have been made with fermented black gram (urad dal) alone, without rice, and later evolved into the rice–dal combination we know today. The art of fermentation was prized in ancient kitchens not just for taste, but also for its digestive and nutritional benefits.


Oats, on the other hand, are a much later addition to Indian cooking. Traditionally grown in cooler regions of Europe and Asia, they entered Indian kitchens as a health food in the late 20th century. Over time, creative home cooks began blending oats into familiar staples like dosa and idli for their fiber-rich goodness. This fermentation-based oats idli is a modern-day revival — marrying the ancient science of fermentation with the wholesome benefits of oats.

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Ingredient Roles in Oats Idli

IngredientRole in Recipe
Idli riceGives structure and traditional idli texture
OatsAdds fiber, nuttiness, and a healthy twist
Whole urad dalProvides fluffiness, fermentation strength, and softness
Poha (flattened rice)Helps with fermentation and makes idlis softer
SaltEnhances flavor and aids fermentation balance

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Oats Idli, How to make Soft Oats Idli
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Oats Idli, How to make Soft Oats Idli

Recipe by Sandhya Riyaz
5.0 from 4 votes
Course: Breakfast, SnackCuisine: South Indian, Healthy IndianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Steaming time

10

minutes
Soaking time

6

hours
Fermenting time

6 – 8

hours

Soft and fluffy fermented oats idli made with idli rice, urad dal, and oats — a healthy twist on the classic South Indian breakfast with the benefits of natural fermentation.

Ingredients for Spongy Oats Idli

  • 1 cup, 1 Idli rice

  • 1 cup, 1 Oats (rolled oats or quick oats, not steel cut)

  • ½ cup, ½ Whole urad dal

  • 1 tablespoon, 1 Poha (flattened rice)

  • Salt, to taste

Directions to make Healthy Oats Idli

  • Soak Separately
    Wash and soak idli rice for 6–8 hours.
    Wash and soak urad dal with poha for 4–5 hours.
    Soak oats in plain water for just 1 hour before grinding (do this in the morning if fermenting overnight).
  • Grind Batter
    First grind the urad dal + poha into a smooth, fluffy batter (use less water gradually).
    Grind the soaked rice into a slightly coarse batter.
    Grind oats last into a smooth paste.
  • Mix and Ferment
    Combine all batters in a large vessel, add salt, and mix well with clean hands (helps fermentation).
    Cover and ferment overnight (8–10 hours) in a warm place until the batter doubles and turns airy.
  • Steam Idlis
    Grease idli moulds, pour batter, and steam for 10–12 minutes.
    Rest for 2 minutes before demoulding.

Notes

  • 1 cup = 250 ml
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Directions to make easy Oast idli with step by step images

  • Soak Urad Dal
    Wash and soak urad dal with poha for 4–5 hours.
  • Soak Idli Rice
    Wash and soak idli rice for 6–8 hours.
  • Soak oats
    Soak oats in plain water for just 1 hour before grinding (do this in the morning if fermenting overnight).
  • Grind Urad Dal Batter
    First grind the urad dal + poha into a smooth, fluffy batter (use less water gradually).
  • Grind Rice Batter
    Grind the soaked rice into a slightly coarse batter.
  • Grind Oats Batter
    Grind oats last into a smooth paste.
  • Mix and Ferment
    Combine all batters in a large vessel, add salt, and mix well with clean hands (helps fermentation).
    Cover and ferment overnight (8–10 hours) in a warm place until the batter doubles and turns airy.
  • Steam Idlis
    Grease idli moulds, pour batter, and steam for 10–12 minutes.
    Rest for 2 minutes before demoulding.

Pro Tips for Perfect Fermented Oats Idli

  • Soak smartly – Soak oats for only 1 hour; over-soaking makes them sticky.
  • Grind in order – First urad dal (fluffy), then rice (slightly coarse), and lastly oats (smooth).
  • Mix with hand – Stirring batter with clean hands helps natural fermentation.
  • Warm spot matters – In colder weather, keep batter in an oven with light on or near a warm place.
  • Check consistency – Batter should be thick yet pourable, not runny.

Serving Suggestions

  • Pair with coconut chutney and sambar for a classic South Indian breakfast.
  • Serve with tomato chutney or mint chutney for a refreshing twist.
  • Can also be enjoyed with a drizzle of ghee and idli podi (gunpowder) for a quick snack.

FAQs – Fermented Oats Idli

Q: Why did my oats idli batter not ferment properly?

A: Batter may not ferment if the weather is too cold or if urad dal was not ground fluffy enough. Place the batter in a warm spot and ensure proper soaking/grinding.

Q: How to make soft fermented oats idli at home?

A: Use whole urad dal, soak oats only for an hour, and allow overnight fermentation in a warm place. These steps ensure soft and fluffy oats idlis.

Q: Can fermented oats idli be made without rice?

A: Yes, but rice helps in giving structure and texture. If skipped, the idlis may be denser. A mix of oats + urad dal + poha can work as a no-rice version.

Q: What to serve with fermented oats idli for breakfast?

A: Coconut chutney, sambar, mint chutney, or idli podi are the best accompaniments for fermented oats idli.

Q: Is fermented oats idli healthier than instant oats idli?

A: Yes. Fermentation improves digestion, increases nutrient absorption, and gives a natural flavor that instant idlis don’t have.

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