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Oats and Dalia Idli served on a white plate with chutney and some hot pepper sambar

Oats and Dalia Idli

Oats and Dalia Idli is a healthy, steamed Instant breakfast or a snack made using oats, broken wheat and a few vegetables perfect for lunch boxes or picnics.
5 from 4 votes
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Course: Breakfast, Main Course, Snacks
Cuisine: Indian, South Indian
Keyword: Bite Size Treats, Broken Wheat, Idli, Kids Food, Lunch Box, Oats, Steamed, Toddler Food, Travel Food
Prep Time: 5 minutes
Cook Time: 20 minutes
Soaking & Cooling Time: 30 minutes
Servings: 12 Idlis
Author: Renu Agrawal-Dongre


  • 3/4 Cup Dalia
  • 1/2 Cup Oats
  • 2 tablespoon of Sour curd/yogurt
  • 1/2 Cup grated carrot
  • 1/4 cup green peas
  • 1/4 teaspoon Mustard seeds -Rai
  • 1/4 teaspoon Cumin seeds -Jeera
  • 1/4 teaspoon of Urad dal
  • 1 green chilli finely chopped -Optional
  • 1 teaspoon of freshly grated ginger
  • Salt to taste
  • ¼ Cup of water - more may be required
  • 1 teaspoon ghee or oil -Optional
  • 1 teaspoon oil + oil for greasing Idli moulds
  • A large pot filled with 2 cups of water -Idli stand should fit inside it or Idli Stand and pot


  • Dry roast the oats. Once cooled, grind it coarsely.
    1/2 Cup Oats
    Roasting of Oats
  • Dry roast Dalia too or you can roast it with ghee or oil.
    3/4 Cup Dalia, 1 teaspoon ghee or oil
    Roasting of Broken Wheat
  • One can grind the dalia too coarsely if required.
  • To a pan add oil. Once hot add mustard seeds and cumin. (One can even add curry leaves).
    1/4 teaspoon Mustard seeds, 1/4 teaspoon Cumin seeds, 1 teaspoon oil + oil for greasing Idli moulds
  • Once they crackle add urad dal ,green chillies and ginger. Saute until golden brown.
    1/4 teaspoon of Urad dal, 1 green chilli finely chopped, 1 teaspoon of freshly grated ginger
    Sautéing with chili and ginger
  • Add the grated carrot.
    1/2 Cup grated carrot, 1/4 cup green peas
    Adding of Carrot
  • Add peas and let it cook for 2-3 minutes stirring in between.
    Adding of green peas
  • Add the dalia and oats to the above mix and roast it for 2-3 minutes.
    Adding of Grounded oats
  • Mix and it Let it cool for 5 minutes.
  • After 5 minutes, add curd, salt and just enough water. Do not make the batter too runny
    Salt to taste, ¼ Cup of water, 2 tablespoon of Sour curd/yogurt
    The batter getting soaked in yogurt and water mixture
  • Keep it aside for 10-15 minutes. The dalia and oats will soak the water. One can add more water if required. The batter should not be runny, just of dropping consistency.
    Soaked Batter
  • In a large pot or your idli steamer add 2-3 glasses of water.
    A large pot filled with 2 cups of water
  • Just enough that it would be able to boil for 10-15 minutes without completely evaporating or burning the vessel from the bottom.
  • Switch on the stove and allow the water to boil.
  • In the meantime, grease the idli mould with a bit of oil. A drop of oil per mould is sufficient.
    Greasing the Idli mould
  • Pour the batter into the moulds. Around 2-3 tablespoons per mould. Do not overfill the mould.
    Oats and Dalia Idli Ready to be cooked
  • Once the water is boiled we are ready to steam the idlis.
  • Put the Idli in the steamer and let the idli’s steam for a minimum of 12-15 minutes or until a knife or a toothpick inserted comes out clean.
  • After 12-15 minutes remove the idlis from the steamer.
  • Let the idli’s cool for a minute or two before demolding. Do not rush or else it sticks on the mould. You would be able to remove the idlis nice and clean if you allow it to rest for 1-2 minutes.
  • Use a spoon to remove the idli
  • Serve it with Chutney, podi, and Rasam.


  • Standard US Size Cups used
  • Instead of Idli moulds, one can use silicone cups or bowls
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu