Oats and Celery Idli

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Easy

Take a look at more Breakfast Recipes. You may also want to try Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

Rate This Recipe


  • 1 cup - semolina( preferably course)
  • 1 cup - rolled oats
  • 1 cup - yogurt
  • 1.25 cup - buttermilk
  • 2 stalk - coriander leaves
  • 1 tsp - bicarbonate of soda
  • 3 big stalks - celery (about 12 cm in length)
  • 2 - dried red chilli
  • Salt, to taste
  • For the seasoning:
  • 1/2 tsp - mustard seeds
  • 1/2 tsp - urad dal
  • 1/2 tsp - cumin seeds
  • 4 to 5 - cashew nuts, broken into pieces
  • 2 tsp - oil

How to Make Oats and Celery Idli

  • Powder the rolled oats coarsely in a blender. Wash and chop the celery sticks and puree it along with the dried red chillies.
  • Mix together the oats, semolina, pureed celery, salt and bicarbonate of soda in a large bowl.
  • To prepare the seasoning heat the oil in a pan, add mustard, urad dhal, cumin seeds and cashew nuts. When the dhal and nuts are light brown in colour, add the seasoning to the flour mixture and mix well.
  • Now add the yogurt, buttermilk and finely chopped coriander leaves and mix well to make a batter. Immediately pour the idli batter in the greased idli moulds and steam it. This would be a perfect breakfast or dinner with coconut almond chutney .
  • Recipe courtesy: Taste of Pearl City