How to make fiber-rich Oats and Sooji Idli for breakfast

Oats and Sooji Idli makes for a healthy and filling breakfast. Made with oats flour and roasted sooji, this version of idli requires no fermentation. Scroll down to read the recipe.

1 cup rolled oatsm, ½ cup sooji, 1/2 cup thick curd, 1/2-3/4 cup water, 1 tsp fruit salt, salt to taste, 1 tbsp oil, ½ tsp mustard seeds, ½ tsp cumin seeds, 8–10 curry leaves, 1 green chilli, 1 tbsp grated ginger, 2 tbsp grated carrot, 1 tbsp chopped coriander, and 1 tbsp roasted peanuts

To begin with, dry roast oats in a pan till aromatic. Once done, cool it down and blend into a powder.

In the same pan, dry roast sooji till lightly golden and cool it down.

In a bowl, mix oats flour, sooji, curd, salt, and water to form a thick, flowing batter. Let it rest for 10 minutes.

Pour this tempering into the batter and add grated carrot, coriander, and peanuts.

In the meantime, heat oil in a small pan and add mustard seeds, cumin seeds, curry leaves, green chilli, and ginger.

Add fruit salt and gently fold the batter. Also, grease idli moulds, pour batter, and steam for 10–12 minutes.

Serve hot with coconut chutney and sambar. Enjoy!

Images Courtesy: istock