Multigrain Oats Idli / Steamed Cakes

Multigrain Oats Idli

The magic of Idli, Dosa, Uttapam and Appe is that you can soak any combination of lentil , portion of rice, grind and ferment it properly. And you can get infinite variety of snack items. The only thing is you should know if the combination will taste good or not.

When your kitchen counter is stocked with the lentils which you have bought from store and you want to finish them as soon as possible because lentils usually go bad if kept for a long time, you can use them to make soft idlis , crispy dosas, healthy appes or crunchy onion uttapas.

This multigrain idli is also an inspiration from the same. This Idli is quiet heavy than the usual one and can make a very filling breakfast. Since, breakfast is the most important meal of the day,one should never skip it and should always leave the home only after a proper healthy breakfast.

Like they say an Army cannot battle with empty stomach, going to office/work/school these days is no less then going on war. Even the housewives, who have a tendency to skip breakfast or have late breakfast or have anything quick should develop the habit of having a good proper breakfast if not following already.

What You Need:

1/2 Cup Lobia ( black eyed kidney beans )
1/2 Cup Green Moong Dal
1/2 Cup Oats
1 Cup vermicelli
1 Cup Kerala Rice
Salt To Taste
Oil for Greasing
Idli mould for Steam

For Tempering:

3-4 whole black pepper crushed
1 tbsp ghee
few curry leaves
pinch of hing

Multigrain Oats Idli

Steps to make the Idli Batter:

Soak Rice, Lobia, Green Moong Daal andOats for 4 hours.
Grind to a smooth batter. Add water while grinding.
Allow the batter to ferment overnight.
In the morning, just before steaming the idli, add salt to taste.
Heat ghee in a small pan.
Add curry leaves , hing and crushed whole black pepper.
Add tempering to idli.

Steps To Steam the Idli:

Heat 2 cups of water in a pressure cooker or  a deep vessel for 5 minutes on high.
When water starts to boil, grease each idli mould with little oil.
Pour 1 to 1.5 tbsp Idli batter in each mould. Place the idli stand inside pressure cooker/Idli vessel containing boiling water. Place the lid above it without the whistle and steam for 10-12 minutes.
Switch off the flame. Open the lid and take out the mould carefully.
Allow the idlis to cool down before removing the idli from mould.
Remove with help of a knife or a spoon.
Serve Hot Idlis with Tomato Coconut Chutney and Idli Podi with little hot ghee.

Multigrain Oats Idli

The picture given below is that os a regular Idli. The process, however, would be same.





6 comments:

  1. idlis look so white and perfect,love to have this atleast once a week for breakfast, really looks delicious....

    ReplyDelete
  2. Perfect!!! idlis looks awesome and wish u have coconut chutney...

    ReplyDelete
  3. Idlis looks yummy. I love Idli very much. Idli is perfect for breakfast with coconut chutney and sambar.
    Fish which I have prepared is a small type of Mackrael fish and also type of dart fish.

    ReplyDelete
  4. Hi soma, wanted to share an award with u, do come and collect it from my blog

    ReplyDelete