Change for Batter
The benefits of oats as you may know is significant. Couple oats with Urad Dal, aka Black Gram which is rich in dietary fibres, vitamin, and minerals especially potassium, iron and magnesium. Urad Dal also provides you with a wide range of other benefits including – treating inflammation of joints and muscle pain, strengthens the nervous system, improves digestive system and reduces hypertension. When normal idli batter gets mundane for breakfast, add a twist to your idli recipe with Oats idli. Owing to its multi-nutritional qualities, oats are the first choice of a fitness freak. Oats are high on fibre, vitamins and minerals, allowing the fitness enthusiasts a wholesome diet. It’s ideal if you are trying to lose weight, it keeps you full for a longer period of time resulting in lesser intake of food. Oats are usually cooked as porridge, which is quite boring. To make the fitness enthusiasts drool, here’s a recipe for idli made of oats.
What’s in the making of soft idli
- Recently harvested urad dal is best suitable to make soft idli. The current yield of dal is white with no pale yellow shades on it. The new dal results in good fermentation that results in super soft idlis. Incase fresh stock is not available, fenugreek seeds or poha is used to aid the fermentation.
- Iodized salt doesn’t aid fermentation, hence use of non-iodized salt is recommended.
- A batter is fermented best in a warm place. For cold temperature, fermentation could be facilitated by using a preheated oven for fermenting the batter.
- For the batter to ferment well, the batter must be of right consistency. If you make the batter runny or thin, it will not rise. Again, if the batter doesn’t have enough water in it, it will not ferment. So making the consistency of batter right is important. The soft idli batter must be of a thick pouring consistency.
How to Prepare Oats Idli:
- Add rolled oats and urad dal in a mixer and blend it to a fine powder.
- To make a batter of pouring consistency, add 1-2 cups of water along with ginger-chilli paste and a pinch of salt. Mix well.
- Cover it with an air tight lid and keep it aside for at least 30-45 minutes to ferment.
- Now using a small amount of cooking oil, grease idli moulds properly. And fill the moulds with idli batter.
- Steam cook idli in steamer for at least 5-10 minutes.
- Serve hot with sambar or chutney.