Multigrain Oats Idli


by: Flavours Unlimited

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.


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serves: 5-6

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

leaves few curry

pinch of hing

Nutrition Facts
Multigrain Oats Idli

Servings Per Recipe: 5

Amount per Serving

Calories: 416

  • Total Fat: 8.2 g
  •     Saturated Fat: 2.4 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 6.1 mg
  • Sodium: 58.1 mg
  • Total Carbs: 75.8 g
  •     Dietary Fiber: 8.5 g
  •     Sugars: 6.5 g
  • Protein: 12 g

how is this calculated?

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1.  Steps to make the Idli Batter:

2.  Soak Rice, Lobia, Green Moong Daal andOats for 4 hours.

3.  Grind to a smooth batter. Add water while grinding.

4.  Allow the batter to ferment overnight.

5.  In the morning, just before steaming the idli, add salt to taste.

6.  Heat ghee in a small pan.

7.  Add curry leaves , hing and crushed whole black pepper.

8.  Add tempering to idli.

9.  Steps To Steam the Idli:

10.  Heat 2 cups of water in a pressure cooker or a deep vessel for 5 minutes on high.

11.  When water starts to boil, grease each idli mould with little oil.

12.  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.

13.  Switch off the flame. Open the lid and take out the mould carefully.

14.  Allow the idlis to cool down before removing the idli from mould.

15.  Remove with help of a knife or a spoon.

16.  Serve Hot Idlis with Tomato Coconut Chutney and Idli Podi with little hot ghee.

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