Masala Oats Idli – Multipot Recipe

by Shaheen Ali

A great day begins with a good healthy filling breakfast. It’s always advisable to keep the breakfast heavier then any other meal. In India breakfast happens to be one of the most important food gathering where the entire family sits around and discuss the day further. One such popular breakfast in my country is Idli with Sambhar or Chutney. Rice and Dal soaked over night, ground into a coarse batter and later fermented. The batter is then poured into mold and steamed into cakes, then served with accompaniments. It’s nutritious, rich in flavor when served with the very famous Podi aka Gun powder and a complete breakfast that fills your stomach well and keeps you energized the whole day. With time Chefs and home chefs started adding variations to the humble Idli by using millets, rawa, vegetables and oats. Today i’ll be talking about MASALA OATS IDLI

Masala Oats Idli

You will find various additions to the Masala Oats Idli as per choice. Some recipes are with vegetables and more spices etc. So you can any day try out your own variation to make Idlis. Servings depend on one’s choice again. Mostly people like to enjoy masala oats idlis with chutney only but you can also serve with sambhar etc. You can also add fried cashew nut pieces in the batter along with grated carrots, peas etc. Spinach puree or betrrot is also a great variation to make it more healthy and is also good for kids. Ideal for your breakfast as well as pack it your kids lunch box and i’m sure they gonna love it.

If you are looking for INSTANT RAWA IDLI RECIPE you may find it HERE!

Masala Oats Idli

How to make Idlis in Multipot ?


Grind rolled oats to make a powder and keep aside.Heat 2 tsp Oil in a multipot and add both mustard seeds, hing and both daal. Saute until golden and then add chopped ginger and green chili and saute for another 2 mins. Now add turmeric powder and give a nice mix. Add in the sooji and saute until golden in color. Now add the oats powder and mix with sooji. Saute for another 2-3 mins and turn off the pot. Empty the mix in a bowl and keep aside to cool. Now add fine chopped coriander, curry leaves, black pepper powder, salt and mix well with a spoon. Now add yogurt or thick plain curd to the dry mix and combine. Keep aside to rest for 5 mins. The batter will rise and will become thick. Add little water if needed and combine to make batter. Now add 1.5 cups of water in multipot and heat. Meanwhile grease the Idli molds with oil or ghee and pour spoonful of batter into each section. Once the water is hot, carefully place the idli stand in the pot and close lid. Set the vent on seal and pressure cook for 15 mins. Release pressure manually and carefully open lid. Take out the idli stand and slide the idlis out from the mold. Serve hot with coconut peanut chutney and podi.

How to make Idlis in Pressure Cooker ?

Prepare the dry mix (following the same steps as above) using a pan . Prepare the batter as mentioned in multipot version. Heat water in cooker and place idli stand inside. Close lid and remove whistle. Cook for 15 mins or till the idlis are done.

How to make Idlis in Microwave ?

Prepare the batter and keep aside. Heat 1 cup of water in microwave safe Idli steamer on high for 1 min. Grease micrwave safe idli stand and pour the batter into it. Place the stand inside the steamer and microwave, covered, for 2 mins on high. Repeat the remaining batter to make more idlis.

Masala Oats Idli
Print Recipe
Masala Oats Idli - Multipot Recipe
Cuisine indian, south indian
Keyword steamed
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Idlis
Ingredients
Cuisine indian, south indian
Keyword steamed
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Idlis
Ingredients
Instructions
  1. Grind rolled oats to make a powder and keep aside.
  2. Heat 2 tsp Oil in a multipot and add both mustard seeds, hing and both daal. Saute until golden and then add chopped ginger and green chili and saute for another 2 mins.
  3. Now add turmeric powder and give a nice mix. Add in the sooji and saute until golden in color.
  4. Now add the oats powder and mix with sooji. Saute for another 2-3 mins and turn off the pot.
  5. Empty the mix in a bowl and keep aside to cool.
  6. Now add fine chopped coriander, curry leaves, black pepper powder, salt and mix well with a spoon.
  7. Now add yogurt or thick plain curd to the dry mix and combine. Keep aside to rest for 5 mins.
  8. The batter will rise and will become thick. Add little water if needed and combine to make batter.
  9. Now add 1.5 cups of water in multipot and heat. Meanwhile grease the Idli molds with oil or ghee and pour spoonful of batter into each section.
  10. Once the water is hot, carefully place the idli stand in the pot and close lid. Set the vent on seal and pressure cook for 15 mins. Release pressure manually and carefully open lid.
  11. Take out the idli stand and slide the idlis out from the mold. Serve hot with coconut peanut chutney and podi.
Recipe Notes
  • You can add vegetables like grated carrots, green peas, chopped tomatoes.
  • Fry Cashew nut pieces in ghee and add in the batter for a good nutty texture.

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