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Saturday, 4 June 2016

Minty Oats Idli


          Do try this healthy version of idli with oats. Laden with fibre, they are a perfect nutritious breakfast menu. I have added some chopped mint and fried onions to make them more appetizing and appealing. You can go ahead and add any grated veggie of your choice. So check below a step by step method with pictures to prepare it.






  • 2 cups oats, dry roasted & powdered
  • 1 cup semolina
  • 1 tbsp. oil
  • 1 tsp. mustard seeds
  • 1 tsp. split urad dal (black gram)
  • 1/4 tsp. asafoetida
  • 3-4 green chilies, chopped
  • salt to taste
  • 1 tsp. red chili flakes
  • handful of mint leaves, chopped
  • 2 tbsp. fried onions
  • buttermilk as required
  • oil to grease the idli moulds
  • 1 tsp. eno fruit salt
  • coconut chutney and sambar to serve





         Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal, green chilies and asafoetida. Saute for a few seconds.

        Add the semolina and fry on a medium flame for a minute or till you get a nice aroma coming through. Keep aside to cool down.

         Add the fried semolina to the powdered oats. To it add the fried onions, chopped mint leaves, salt to taste and red chili flakes. Combine everything well.

          Add required quantity of buttermilk to make a batter of pouring consistency. Just before steaming, add the eno fruit salt and some more water if needed and mix well.

          Ladle the batter into greased idli moulds and steam for 12-15 minutes. When cool enough to handle, demould them and serve them with coconut chutney and sambar.


          

                                  The roasted & powdered Oats.




                         Heat oil in a pan and temper with mustard seeds. After it stops 
                         spluttering, add the urad dal, green chilies and asafoetida. Saute 
                         for a few seconds.




                       Add the semolina and fry on a medium flame for a minute or till you
                       get a nice aroma coming through. Keep aside to cool down.




                       Add the fried semolina to the powdered oats. To it add the fried onions, 
                       chopped mint leaves, salt to taste and red chili flakes. Combine everything
                       well.




                         Add required quantity of buttermilk to make a batter. Just before
                        steaming, add the eno fruit salt and some more water if needed and
                        mix well.




                      Ladle the batter into greased idli moulds and steam for 12-15 minutes.
                      When cool enough to handle, demould them and serve them with 
                      coconut chutney and sambar.















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