Vermicelli Oats Idli – An excellent lunch box idea!! No fermentation, no rice, ready in minutes, nutritious with veggies & made with whole wheat vermicelli.
What is an Idli? Idli is a savoury cake that is popular throughout India and neighboring countries. The cakes are usually four to five inches in diameter and are made by steaming a batter consisting of fermented lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. Vermicelli Oats Idli is a fantastic alternative to the regular Idli. But then I always enjoy creating variations to this wonderful traditional dish – Idli. In fact it has been a while since I have made Idli the normal way. You can check Oats and Flax Seed Idli or Healthy Vegetable Idlis in Pink to get an idea. That is the beauty of this dish called Idli. It is so versatile. You can do so many innovative variations. Idli is considered to be one of the healthiest breakfast for an Indian family. It’s a steamed dish, needs very little oil to cook, large quantities can be made in one batch and is cooked within minutes.
I had some leftover vermicelli from the time when my mother in law had made kheer using it (an Indian dessert drink made with condensed milk), when she was visiting. Rice vermicelli are a thin form of rice noodles and is commonly used in South Indian cooking also known as Sevai. Some popular dishes made using them are Lemon Sevai, Coconut Sevai and Payasam/Kheer. I have used whole wheat vermicelli for this recipe.
This time when my brother visited us here, my mother in law sent me this packet from India. Unfortunately this is not yet available here. Maybe you find it in any Indian grocery store. They are oats granules and look like rawa. While talking to my MIL the other day, she asked me if I had used this product and its only then that I remembered that I had this. Nowadays every time I talk to her, we exchange recipes. I keep asking her to share with me some long forgotten recipes which no makes today for whatever reasons. Recipes which are passed down from generations to generations are always special. In one such discussion, she mentioned about Vermicelli Idli. I loved this idea and since I had never made these before, I decided to give it a try. I also planned to use this oats rawa instead of rice to keep it as nutritious as possible.
I believe every recipe has a story. Every recipe takes you through a journey of the chef’s life and we chef’s willingly let you in to our world. I love reading such stories, some recipes are accidental discoveries and some intentional. Some are nostalgic while some create new memories. Some inspire you and some get inspired by you. Vermicelli Oats Idli recipe can be what you want it to be.
This is an instant recipe, no fermentation is required. The process of preparing the batter is fairly simple. You need to dry roast the oats rawa for 2 minutes. If this is not available, you can use regular rawa.
Next, dry roast the vermicelli for 2 minutes if your packet doesn’t already say roasted. Add the oats rawa and vermicelli in a mixing bowl. Add curd in it and mix. In a pan, heat the oil, temper the mustard, cumin seeds and urad dal. Then add Homemade Turmeric Powder, green peas and grated carrots. Saute for another 2 minutes. Add salt. Cook for another 2 minutes. Add this to the batter. Mix it well. Add salt if required. The batter should not be very runny or very thick. Add more curd if required. Grease the idli molds and pour a spoonful of the batter onto it.
Steam them for 7-10 minutes in an Tabakh IC-204 4-Rack Stainless Steel Idli Cooker with Strong Handles, Makes 16 Idlis. Let it cool down completely before you open the lid. Sprinkle some cold water over it. Using a spoon, scoop them out carefully without breaking them.
Serve them hot along with any chutney like Bell Pepper Chutney/Dip or Carrots and Peanuts Chutney. You can also serve them with sambhar or mulagapudi (spice powder). All these are great combinations to be enjoyed with Idli.
This is also a good way to include oats in your diet and to feed your young fussy eaters in an appealing way. Do try these at home and relish this dish.
Vermicelli Oats Idli
- 1 cup oats rawa/regular rawa
- 1 cup vermicelli
- 2 cups curd
- 1 tsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp urad dal
- 1 tsp turmeric powder
- 1/4 cup frozen green peas
- 1/4 cup grated carrots
- Dry roast the oats rawa for 2 minutes. If this is not available, you can use regular rawa.
- Next, dry roast the vermicelli for 2 minutes. Add the oats rawa and vermicelli in a mixing bowl. Add curd in it and mix. In a pan, heat the oil, temper the mustard, cumin seeds and urad dal. Then add Homemade Turmeric Powder, green peas and grated carrots. Saute for another 2 minutes. Add salt. Cook for another 2 minutes. Add this to the batter. Mix it well. Add salt if required. The batter shold not be very runny or very thick. Add more curd if required. Grease the idli molds and pour a spoonful of the batter onto it.
- Steam them for 7-10 minutes in Idli Cooker. Let it cool down completely before you open the lid. Sprinkle some cold water over it. Using a spoon, scoop them out carefully without breaking them.
- Serve them hot
Use regular rawa instead of oats rawa. You can also use oats powder.
Add any other veggies as you wish.
Add flax seeds powder to the batter to make it more nutritious.
You can add fruit salt/baking soda if you want to, before you pour the batter into the mold.
I must say that both me and KR were very pleased with the outcome. These idlis are fluffy, soft and tender. Its doesn’t feel like it has oats inside. This dish is packed with nutrients and veggies making it a favorable dish. Vermicelli Oats Idli are surely a hit in my house. It will be in yours too! 🙂
If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg . I would love to see your pictures on Instagram, Facebook and Twitter!
For this recipe I recommend