Oats Dal Idli Seeyali brings together the goodness of oats and lentils in a unique way. This recipe takes the classic idli and gives it a wholesome makeover. The idlis are steamed to perfection and then cut into bite-sized pieces before being tossed in a flavorful gravy made with onions and tamarind. It’s comfort food that’s good for you.
About the Recipe
This recipe transforms regular idlis into something special. The addition of oats adds fiber while keeping the idlis soft and fluffy. The gravy has the perfect balance of tangy tamarind, sweet jaggery, and aromatic spices. It’s filling enough for a main meal but light enough for breakfast.
Why You’ll Love This Recipe
– The idlis are super soft thanks to the perfect dal-to-oats ratio
– The gravy has a wonderful balance of flavors
– It’s packed with protein from two types of dal
– You can make it ahead and reheat when needed
– It’s a great way to include oats in your diet
– Kids love the bite-sized pieces in tasty gravy
Oats Dal Idli Seeyali
Cooking Tips
– Don’t over-grind the dal mixture – keep it slightly coarse
– Add hot oil to the batter before steaming for softer idlis
– Make sure the steamer is hot before adding the batter
– Let the idlis cool slightly before cutting them
– Brown the onions well for better flavor in the gravy
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 1 hour (plus soaking time). Store leftover idlis in an airtight container in the fridge for up to 2 days. Reheat the gravy gently on the stovetop, adding a splash of water if needed.
Nutrient Benefits
This dish is high in protein from the dals, fiber from oats, and antioxidants from spices. The combination of lentils and oats provides sustained energy. Tamarind adds vitamin C while jaggery provides iron. It’s a balanced meal that’s good for digestion.
Oats Dal Idli Seeyali
Ingredients
- 1 cup Rolled Oats
- 1 1/2 cups Green Gram Dal
- 1/2 cup Bengal Gram Dal
- 1/4 tsp Turmeric Powder
- Salt to Taste
- 1/4 tsp Cooking Soda
- Oil (as desired)
- 2 cups Sliced Onions
- 1/2 cup Thin Tamarind Extract
- 2 1/2 tsp Sambar Powder
- Grated Jaggery (little)
For Seasoning:
- 1/2 tsp Mustard Seeds
- 1 tsp Urad dal
- 2 tsp Bengal Gram dal
- Broken Cashewnuts (as desired)
- 2 pinches Asafoetida Powder
- Curry Leaves (few)
Instructions
- Soak Bengal gram dal separately in water for 2 hours.
- Soak green gram dal with oats for 1 hour in just enough water.
- Grind Bengal gram dal first in grinder and then with green gram dal to a coarse thick paste.
- Add salt at the end of grinding.
- Mix 1 ladle full of hot oil to the ground paste and steam cook like large plate idli for 25 to 30 minutes.
- Allow to cool and cut the idlis to 1 inch squares.
- Heat oil in a kadai add seasonings and then sliced onions.
- Allow to brown, pour tamarind extract along with salt, turmeric, jaggery and sambar powder.
- Boil for a few minutes add diced idlis and mix well in medium flame until it turns hot.
- Serve as breakfast or dinner.
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Frequently Asked Questions
Can I make this recipe without oats?
Yes, you can replace oats with rice, but you’ll miss out on the fiber benefits. The texture will be different, but the recipe will still work well.
How can I make the idlis softer?
Adding hot oil to the batter and not over-grinding the dal mixture helps make softer idlis. Also, make sure you steam them for the full recommended time.
Can I prepare the batter in advance?
The batter keeps well in the fridge for up to 24 hours. Bring it to room temperature before steaming the idlis.
