7-Step Guide to Make Healthy and Delicious Oats Carrot Idli Inspired by Samantha Ruth Prabhu
Samantha Ruth Prabhu puts a healthy spin on the classic South Indian idli in a fun cooking session with Upasana Kamineni Konidela, swapping traditional ingredients for oats and carrots to create a wholesome, guilt-free version.
During the pandemic, home cooking saw a major rise in popularity — and celebrities were no exception. Among them was actress Samantha Ruth Prabhu, who embraced the trend by sharing her go-to recipes and championing healthy eating habits.
In a special collaboration with Upasana Kamineni Konidela — entrepreneur and wife of actor Ram Charan — Samantha appeared on Upasana’s YouTube channel, UR Life, where she gave a nutritious makeover to a beloved South Indian classic: idlis.
Instead of the traditional rice-based batter, Samantha Ruth Prabhu introduced a vegan, healthier spin on idlis using oats and carrots. Simple, quick, and packed with nutrition, this recipe quickly became a fan favorite — especially among those looking for wholesome breakfast options that don’t compromise on taste.
Samantha has called this her go-to morning meal, aligning with her vegan lifestyle and preference for light, nourishing starts to the day. The recipe brings together fiber-rich oats and beta-carotene-loaded carrots, creating a dish that’s both satisfying and low in calories. It’s entirely plant-based, budget-friendly, and made with ingredients most people already have at home.
Appearing alongside entrepreneur Upasana Kamineni Konidela on the UR Life YouTube channel, Samantha demonstrated the recipe in a fun, easy-to-follow session. After tasting the idlis, Upasana confessed she wouldn’t mind cooking them every day — a glowing review that resonated with viewers. Fans were not only inspired by the recipe but also charmed by the duo’s chemistry and lighthearted banter, which added warmth and relatability to the video.
Samantha Ruth Prabhu’s Oats Carrot Idli Recipe
A quick, no-fermentation, vegan take on the South Indian classic — light, wholesome, and perfect for busy mornings!
Ingredients (serves 2–3)
Adjust quantities to taste and preference.
- 1 cup oat flour (or powdered rolled oats)
- ½ cup semolina (rava/sooji)
- 1 medium carrot, grated
- 1 tsp mustard seeds
- ½ tsp cumin seeds
- 1 tsp chana dal
- 1 tsp urad dal
- A pinch of asafoetida (hing)
- 1 green chili, finely chopped (optional, for mild spice)
- A few curry leaves, chopped
- Fresh coriander leaves, chopped
- Salt, to taste
- 1 tbsp cooking oil
- Water, as needed
- ½ tsp Eno fruit salt or baking soda, just before steaming
How to Make Oats Carrot Idli
- Prepare the Tempering:
Heat oil in a pan. Add mustard seeds, cumin seeds, chana dal, urad dal, green chili, and curry leaves. Let them sizzle until the dals turn golden. - Toast the Rava:
Add semolina to the pan and roast it lightly with the tempering, stirring continuously for 2–3 minutes to avoid burning. - Make the Batter:
In a large bowl, combine the oat flour, the roasted semolina mixture, grated carrot, chopped coriander, hing, and salt. Mix well. - Add Water:
Gradually add water to form a thick but pourable batter. Let it sit for 10–15 minutes. - Activate the Batter:
Just before steaming, stir in Eno or baking soda. Mix gently — the batter will begin to bubble. - Steam the Idlis:
Grease idli molds lightly with oil. Pour the batter into each mold. Steam in an idli cooker or steamer for about 10–12 minutes on medium heat. - Serve Warm:
Allow the idlis to cool slightly, then remove from molds. Serve with coconut chutney, mint chutney, or sambar.
This easy recipe skips the fermentation step but still delivers soft, flavorful idlis — a true win for anyone seeking a healthy, plant-based breakfast that’s also quick to prepare.
Photo Credit : Collected
