Anda di halaman 1dari 6

Oats Idli

Ingredients

Quick cooking Oats - One and half cups or whole oats, grind to a coarse powder
like rawa

Rawa 1 cup

Curd 2 cups

Salt - 1 teaspoon or as per taste

Eno Fruit Salt (Regular) - 1/2 teaspoon or a pinch of cooking soda

For seasoning:

Oil - 4 to 5 teaspoons

Mustard - 1/2 teaspoon

Urad dhal - 1 teaspoon

Bengal gram dhal - 1 teaspoon

Pepper and Jeera - Crushed coarsely 1 teaspoon

Green chillies - 2 to 3

Fresh ginger - a small piece chopped finely

Cashewnuts - few (Optional)

Method:
In a thick bottomed kadai, put the oil and when it is hot add mustard, urad dhal, bengal
gram dhal, pepper and jeera, green chillies and chopped ginger and fry till the dhals
become light brown. Then add oats and rawa to the seasoning and fry for few seconds
or till it is hot to touch (Need not fry for a long time).
Cool it and add salt.
Add beaten curd and soak for only 5 to ten minutes. Put the fruit salt on top of the idli
batter and pour one tablespoon water on the fruit salt. Then mix well. If necessary add
little water and make the batter like idli batter.
Pour water in the idli cooker and bring to boil. Grease idli plate and pour the idli batter
and steam cook it for 8 to 10 minutes. Make sure the water boils well before keeping the
idli stand in the idli cooker.
Note:Before pouring the batter in the idli plate, you can sprinkle little carrot gratings /
tomato cut into small stripes in the idli plate and then pour the batter over it. You will
get colourful idli. Also you can add a cup of cut vegetables like green peas, carrot,
cauliflower to the batter and make vegetable idli also.

Aval Oats Idli

Ingredients

Parboiled (idli) Rice 2 cups

Urad dhal cup

Fenugreek seeds 1 teaspoon

Oats cup

Aval (Poha) cup

Salt 1 teaspoon or as per taste

Soak rice and urad dhal separately for 5 to 6 hours. Fenugreek seeds can be added
along with urad dhal.
Soak oats and aval together half-an-hour to one hour before grinding.
You can use mixie for grinding. Grind urad dhal and fenugreek to a soft paste. Then
grind rice, oats and aval together to a coarse paste.
Mix all the paste together with salt and keep it overnight or atleast 8 hours for
fermentation.
Then make idli as usual. Serve with Chutney / Sambar.

Oats and wheat flour dosai

Oats flakes - 2 cups

Wheat flour - 2 cups

Big onion - 1

Green Chillies - 3 to 4

Salt - 1 teaspoon or as per taste

Method:
Fry oats in a dry kadai till hot to touch. Cool it and powder it.
Chop onion and green chillies finely.
Mix oats flour, wheat flour and salt with required water and make dosa batter. Add
chopped onion and green chillies. Mix well.
Heat tawa and grease it. Pour a ladle of the batter and spread it. Pour little oil around
the dosa and cook till turns light brown. Flip it over and cook other side also.

Serve with chutney/sambar.

Anda mungkin juga menyukai