Nutrition

Oats & Carrot Idli

Actor Samantha Ruth Prabhu’s favourite food is idli. A conscientious eater, she tries this dish by food entrepreneur Aditi Mammen Gupta who specialises in vegan recipes. Made with oats, tempering spices, herbs and veggies like carrots, this is an easy-to-make recipe that is delicious perfect to sustain the person-on-the-go.

By URLife Team

31 Mar 2020

Who doesn’t love fluffy and delicious idlis? Especially when they are packed with several nutritious benefits. Oats are among the healthiest grains on earth. This incredibly nutritious, gluten-free whole grain is packed with vitamins, minerals, fibre and antioxidants, says Dr Lakshmi K, Hyderabad-based nutritionist. Oats make for a delicious breakfast food and may help you lose weight by making you feel full or longer because it is rich in fibre. Avenanthramides, the polyphenols found in oats lower blood pressure and increase the production of nitric oxide that provides an anti-inflammatory effect. Oats are also high in the soluble fibre beta-glucan, which helps reduce cholesterol and blood sugar levels, and promotes a healthy gut. It also reduces constipation. An unlikely ingredient in idli, carrots are an excellent source of vitamin A in the form of beta carotene. They are also a good source of several B vitamins, as well as vitamin K and potassium.

Oats & Carrot Idli

Here’s how you can make the Oats Carrot Idli at home.

6
serves
156
K calories
5
minutes
3/10
simplicity

Easy Steps

Place a saucepan over medium heat. Pour in the oil and wait for it to warm up slightly.

Add the mustard seeds, cumin seeds, urad dal and chana dal and let them splutter.

Add the asafoetida or hing, pepper, green chillies, chopped curry leaves and ginger paste.

After a minute, add the grated carrots and sauté for 2 minutes.

Ingredients List

Oil: ½ tablespoon
Mustard seeds: ½ teaspoonCumin seeds: ½ teaspoon
Urad dal: ½ teaspoon
Chana dal: 1 teaspoon
Asafoetida (Hing): 1 pinch
Chopped green chillies: 1 teaspoon
Finely chopped curry leaves: 1 teaspoon
Baking soda: ½ teaspoon
Ginger paste: 1 teaspoon
Grated carrot: 1
Powdered rolled oats: 1 cup
Fine rava: ½ cup
Water: 1 cup or slightly more if required
Crushed black pepper: ½ teaspoon
Baking soda: ½ teaspoon
Salt per taste

Next, add the rava and roast till the mixture is aromatic.

Add the powdered oats and roast well. Remove from heat and let the mixture cool.

Add some water to the cooled oats mixture along with the chopped coriander leaves and salt. Mix well and let it rest for 20 minutes.

Prepare the idli steamer and wait for the water to become hot.

Once the steamer is ready, sprinkle baking soda into the oats-idli mixture and quickly combine well.
Expert tip: Immediately pour into the idli maker and steam. If you don’t immediately steam them after adding the baking soda, the idlis will become hard.

Steam the idlis for around 15 to 20 minutes.

Take a toothpick and insert into the idlis. If it comes out clean, the idlis are ready.

Remove from the heat and let the idlis cool slightly.

Dip a spoon into hot water. Use it to take the idlis out from the mould.

Serve with coconut chutney and sambar.