Vegan Masala Recipe

Instant Oats Idli

Name: Instant Oats Idli
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 cup Instant Oats; 1/2 cup Sooji (semolina); 1/2 cup unsweetened plant-based yogurt; 1/2 cup Water (plus extra for consistency); Salt, to taste; 1/2 tsp Baking Soda; 1 tbsp Cooking Oil (for tempering); 1/2 tsp Mustard Seeds; 1/2 tsp Cumin Seeds; 1 tsp Chana Dal; A Few Curry Leaves (fresh or dried); Cooking Oil (for greasing the idli stand)

Soft, fluffy oats and semolina idli for a quick vegan breakfast or light lunch, delicious with chutney or sambar.

Recipe by Craig Logue How our recipes are created

25 minPrep: 10 minCook: 15 minServes 4IndianVegan

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From the kitchen

What to expect

These instant oats idlis are a wonderful way to start your day, bringing a touch of South Indian tradition to your table with minimal fuss.

Serving idea

Best served simply

Pair them with coconut chutney and sambar for a balanced, satisfying meal.

Cook the recipe

Method

1
In a large bowl, combine 1/2 cup instant oats, 1/2 cup sooji, salt to taste (about 1/2 tsp), 1/2 cup plant-based yogurt, and 1/2 cup water. Mix well and let it rest for 30 minutes.
2
After resting, check the batter’s consistency and add more water as needed until it reaches a thicker, pourable texture.
3
In a small pan, heat 1 tbsp of oil over medium heat.
4
Once hot, add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, and 1 tsp chana dal. Let them splutter for a few seconds until they turn slightly brown.
5
Remove from heat, add a few curry leaves, and stir for a couple of seconds before pouring the tempering into the batter. Mix well.
6
Add 1/2 tsp baking soda right before cooking the idlis and mix gently.
7
In a deep pan, heat about 1 cup of water. Meanwhile, prepare the idli stand by greasing each cavity with cooking oil.
8
Pour the batter into each cavity, filling them only halfway to allow for rising. Stack the plates on the idli stand.
9
Place the stand in the pan of boiling water, cover, and lower the flame.
10
Steam for 10 to 15 minutes until cooked through; a toothpick inserted in the center of an idli should come out clean.
11
Turn off the heat and let the idlis rest for a few minutes before gently removing them. Serve warm with chutney and sambar.

Gather everything first

Ingredients

•1/2 cup Instant Oats
•1/2 cup Sooji (semolina)
•1/2 cup unsweetened plant-based yogurt
•1/2 cup Water (plus extra for consistency)
•Salt, to taste
•1/2 tsp Baking Soda
•1 tbsp Cooking Oil (for tempering)
•1/2 tsp Mustard Seeds
•1/2 tsp Cumin Seeds
•1 tsp Chana Dal
•A Few Curry Leaves (fresh or dried)
•Cooking Oil (for greasing the idli stand)

A few useful notes

Notes

•Idlis are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to two days. Reheat gently in a steamer or microwave, adding a splash of water if needed to restore moisture.
•For a fluffier texture, ensure the batter is not too thin, and adjust water accordingly during the resting phase.
•Feel free to add vegetables like grated carrots or chopped spinach to the batter for extra nutrition and flavor.

Learn the technique

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