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Sunday, 31 August 2014

Healthy Oats Idli (Steamed Oats Cake)

          Bored with the same urad dal-rice idli? Then try this healthy version of Oats Idli. Laden with fibre, these delicious, instant breakfast menu is not only nutritious, it is also a treat to the eyes and also your tummy. You can be more creative and use grated carrot, beetroot or any other veggies to enhance the flavour. Enjoy this wholesome delicacy with sambar and coconut chutney or any chutney of your choice. So check for a step by step guide with pictures to prepare it.         

  • 2 cups oats
  • 1 cup sooji (semolina)
  • 1 tbsp. olive oil
  • 1/2 tsp. mustard seeds
  • 1 tbsp. urad dal (split black gram)
  • pinch of asafoetida (hing)
  • 2 green chilies, chopped
  • 1 sprig curry leaves
  • salt to taste
  • 1 tsp. eno fruit salt
  • buttermilk as required
  • 1 tbsp. coriander leaves, chopped

          Dry roast the oats  for a few seconds. When cool, grind into a fine powder and keep aside. Heat oil in a pan and temper with mustard seeds, urad dal, asafoetida, curry leaves and green chillies.

          After it stops spluttering, add the sooji and fry till light brown. Add the powdered oats, salt, coriander leaves and enough buttermilk to make into a batter like consistency.

         Just before steaming, add the eno salt and a little water over it and mix well. Grease the idli mould and ladle the batter into it and steam for 12-15 minutes. 

         When cool enough to handle, demould and serve hot with coconut chutney and sambar.

                                Dry roast the oats to light brown.

                               When cool, grind into a fine powder.

                                Temper the oil with mustard seeds.

                               Add the curry leaves, green chilies, asafoetida and urad dal.

                               Add the sooji (semolina) and saute till light brown in colour.

                Mix the roasted oats powder. salt, coriander leaves to the semolina mix & make
                a batter with required quantity of buttermilk. Keep aside for 20 minutes.

                Just before steaming, add the eno fruit salt and mix well. Ladle into greased 
                idli moulds and steam for 12-15 minutes.

                               Enjoy with coconut chutney and sambar.

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