How to make Oats Suji Idli -
Idlis made with oats and semolina in a jiffy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Oats (ओट्स ), Semolina (rawa/suji) (रवा/सूजी)
Cuisine : Karnataka
Course : Snacks and Starters
For more recipes related to Oats Suji Idli checkout Masala Oat Muffins With Tangy Mayo Dip, Oats Porridge With Apple Puree And Butter, Oats Uttappam, Oats With Dryfruits In Milk . You can also find more Snacks and Starters recipes like Spanish Chicken Croquetas Banana Wafers Amritsari Fish Cheese Balls
Oats Suji Idli Recipe Card
Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age.
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits.
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Oats Suji Idli Recipe
Oats 3/4 cup
Semolina (rawa/suji) 1/4 cup
Yogurt 1/2 cup
Salt to taste
Oil 1/2 tablespoon
Mustard seeds 1/4 teaspoon
Split black gram skinless (dhuli urad dal) 1/2 teaspoon
Split Bengal gram (chana dal) 1/2 teaspoon
Asafoetida a pinch
Curry leaves 6-8
Onion finely chopped 1 medium
Carrots grated 1/4 cup
Green peas mashed 1/4 cup
Fresh coriander leaves chopped 1 teaspoon
Soda bicarbonate 1/8 teaspoon
Method
Step 1
Put yogurt in a bowl, add oats, semolina, salt and one cup water.
Step 2
Mix well and set aside for ten minutes.
Step 3
Heat oil in a non-stick pan, add mustard seeds, black gram, Bengal gram and asafoetida.
Step 4
When the seeds begin to splutter, add onions and curry leaves and sauté for a minute.
Step 5
Add the tempering to the yogurt mixture alongwith carrot, green peas, coriander leaves, soda bi-carbonate and a little water and stir well.
Step 6
Heat sufficient water in a steamer, grease idli moulds.
Step 7
Pour the batter into idli moulds, place them in the steamer and steam for twenty minutes on medium heat or till done.
Step 8
Serve hot with coconut chutney or ketchup.
Nutrition Info
Calories : 981 Kcal
Carbohydrates : 153.2 gm
Protein : 34.2 gm
Fat : 25.7 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
