For Oats Idli

  • 2 cups of oats
  • 1 tablespoon of oil
  • 1 teaspoon of mustard seeds
  • 1 teaspoon of chana dal
  • 1 teaspoon of urad dal
  • ½ teaspoon turmeric powder
  • 1 green chili
  • 1 cup of finely chopped carrot
  • ½ cup of coriander leaves
  • Salt
  • 2 cups of curd
  • Fruit salt


  1. Dry roast 2 cups of oats in a pan for 5 minutes. Grind it after it has cooled down.
  2. Take a broad pan and add oil. Allow it to heat on medium flame. Add mustard seeds. When it crackles, add urad dal, chana, green chili, and turmeric powder. Sauté it and mix it well. Now, add the coriander leaves and the chopped tomatoes. Mix all the ingredients together. Put in salt to taste. Allow it to cook for 2 minutes and take it off the heat.
  3. When the mixture cools down, add these to the oats mix. Combine both of the ingredients well. To this mixture, add curd and stir it in one direction. Put in a pinch of fruit salt. Leave the batter for few minutes.

  1. Grease the idli mold using ghee. Pour some batter into the mold. Put the mold in the steamer. Steam it covered for 15 minutes. Serve with coconut chutney.


  • If you want you can add vegetable oil instead of ghee for greasing.