Oats Thatte Idli Upma

 

            Check out this Upma recipe made from some leftover Oats Thatte idli. As any leftover idlis are a great headache and not knowing what to do, we end up reheating the same and having it again the same boring way. So try making upma out of it. Tastes simply awesome and will disappear in no time. Enjoy it with coconut chutney and sambar. It tastes yummy. Serve it for breakfast, snack or as a lunch box meal. So check out the step by step pictorial recipe to prepare this fusion recipe.

          Thatte Idlis are traditional Karnataka breakfast, which literally translates to plate idli as they are steamed in a plate. However, I steamed in a greased steel tiffin box. They can also be steamed in dhokla plates. 

          They are a speciality from Tumkur region in Karnataka and is a very popular breakfast in and around Karnataka. You can enjoy these Thatte Idlis with sambar and chutney. 

         I came across this type of Idli in one of the eateries here and I simply loved its amazing shape. So thought of giving it a try, but with a slight twist. 

          Instead of the usual rice and urad dal, I made these idlis with powdered oats and semolina with a tempering.

          This is an instant version as there is no fermenting required. So there is a lot of time saving. It is a great evening snack and a lunch box meal too. 

Oats Thatte Idli - 

• 1/2 cup oats
• 1 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 1/4 tsp. asafoetida
• 1-2 green chilies, chopped
• 1 sprig curry leaves
• 1/4 cup semolina
• salt to taste
• buttermilk as required
• 1 tsp. eno fruit salt 

Upma with leftover idli - 

• 2 cups of Thatte idli, crumbled
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 dry chili, broken
• 1 tsp. urad dal (split black gram)
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 2 tbsp. roasted peanuts
• 1-2 tbsp. coriander leaves, chopped
• 1 tsp. lime juice 

 

          Oats Thatte Idli - 

          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 chilies.

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

         Just before steaming, add the eno fruit salt and a little water over it and mix well.

         Pour the batter into a greased steel tiffin box with a lid. Steam for 15 minutes and set aside to cool. Then demould them. 

Idli Upma - 

          Heat oil in a pan and temper with dry red chili, mustard seeds and cumin seeds. After it stops spluttering, add the urad dal and asafoetida. Sauté for a few seconds. 

          Add the onion, ginger, green chilies and curry leaves. Sauté till light brown. Now add the crumbled idli, salt to taste and roasted peanuts. Stir fry for 2 minutes. 

          When done, switch off the flame and add lime juice and coriander leaves. Serve with coconut chutney and sambar. 

                                   The steamed Oats Thatte idli.

                                  Crumble them and keep aside.

  

                         Heat oil & temper with dry red chili, mustard seeds & cumin seeds. 

                           After it stops spluttering, add urad dal & asafoetida. Sauté for a

                           few seconds. 

                      Add onion, ginger, green chilies & curry leaves. Sauté till light brown. 

                        Add the crumbled idli, salt & roasted peanuts. Stir fry for 2 minutes. 

                          When done, switch off the flame. Add lime juice & coriander leaves. 

                                 Serve with coconut chutney and sambar. 

Moong Dal Idli

           

          Idli, a South Indian delicacy is a healthy breakfast option. It is relished with coconut chutney and sambar for a nice wholesome meal. Traditionally, it is made of split urad dal (black gram) and rice. But it can also be made of split green gram. So just replace rice with moong dal and they come out just like any regular idli, nice, soft and fluffy. So enjoy this great variation for breakfast, lunch of dinner. They can also be packed for a lunch box meal too.

• 1/2 cup moong dal (split green gram)
• 1/2 cup urad dal (split black gram)
• 1/2 tsp. fenugreek seeds
• salt to taste 
• 1 tsp. eno fruit salt
• oil to grease the idli moulds

          Wash both the lentils well and soak overnight along with the fenugreek seeds. Then grind into a smooth batter by adding very little water. The batter should not be too thin or too thick. 

           Add salt and mix well. Cover and keep aside in a warm place for 8-10 hours to ferment. Add eno fruit salt and 1 tbsp. of water. 

           Give it a quick stir and spoon the batter into greased idli moulds. Steam for 15-20 minutes. Demould when it cools down slightly. Serve hot with coconut chutney and sambar.

          

Oats Thatte Idli (Tumkur Special Plate Idli)

          These are traditional Karnataka special Thatte idli, which literally translates to plate idli as they are steamed in a plate. I steamed in a greased steel tiffin box. They can also be steamed in dhokla plates. 

          They are a speciality from Tumkur region in Karnataka and is a very popular breakfast in and around Karnataka. You can enjoy these Thatte Idlis with sambar and chutney. So go ahead and give it a try by following a step by step pictorial recipe to prepare this healthy delicacy.


          

          I came across this type of Idli in one of the eateries here and I simply loved its amazing shape. So thought of giving it a try, but with a slight twist. 

          Instead of the usual rice, I added some powdered oats and a tempering to the urad dal batter. 

          This is an instant version as there is no fermenting required. So there is a lot of time saving. It is a great evening snack and a lunch box meal too. 

• 1 cup oats
• 1/3 cup urad dal (split black gram))
• salt to taste
• 1 tsp. ghee
• 2 tbsp. fresh grated coconut
• 2 tbsp. coriander leaves, chopped
• 1 tsp. eno fruit salt 

Tempering - 

• 1 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 1/4 tsp. asafoetida
• 1-2 green chilies, chopped
• 1 sprig curry leaves

          Soak the urad dal overnight. Then add some water and grind to a smooth paste. Keep aside.

          Heat 1 tsp. ghee and roast the oats for 2 minutes or till you get a nice aroma. Set aside to cool and then blend into a powder.

          Mix together dal paste, oats powder, salt to taste and required quantity of water to form a semi-thick batter. Keep aside. 

          Tempering - Heat oil in a pan. Temper with mustard seeds. After it stops spluttering, add the urad dal, asafoetida, green chilies and curry leaves. Sauté for a few seconds and switch off the flame.

          Pour this tempering over the oats batter. Add in the chopped coriander leaves and fresh grated coconut. Combine everything well.

          Just before steaming, Add the eno fruit salt to the batter and give it a stir. Pour the batter into a greased steel plate / tiffin box with a lid. 

           Steam for 15 minutes and set aside to cool. Then demould it and serve with sambar and chutney.

                       Mix dal paste, oats powder, salt & some water to form a semi-thick
                       batter. Keep aside. 

                       Heat oil & temper with mustard seeds. Then add urad dal, asafoetida,
                       green chilies & curry leaves. Sauté for a few seconds.

                       Pour this tempering over the oats batter. 

                       Add coriander leaves & coconut. Mix well.

                        Add eno fruit salt to the batter & give it a stir. 

                        Pour batter into a greased steel plate / tiffin box with lid. 

                        Steam for 15 min. When cool, demould it.

                                 Serve with sambar and chutney

Stuffed Tumkur Keema Idli (Steamed & Stuffed Mince Cake - Tumkur Speciality)

          I came across this type of Idli in one of the eateries here and I simply loved its amazing shape. They are a speciality from Tumkur region in Karnataka and are also called Thatte Idli. So thought of giving it a try but with a twist. I made stuffed keema Idli and relished them with coconut chutney and sambar. So go ahead and make them by checking out the step by step pictorial recipe to prepare this delicacy.

• 2-3 cups idli batter
• 2-3 tbsp. coriander leaves
• 1 tbsp. idli podi
• 1 tsp. oil 

Stuffing- 

• 300 gms. chicken mince
• 1/2 cup coriander stem, chopped
• 2 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1-2 tbsp. coriander leaves

          In a small bowl, mix together ginger-garlic paste, tomato paste and all the dry spices with 1/4 cup water into a paste. Keep aside.

          Heat oil in a pan and saute the onion till light brown. Now add the spice paste and fry till the oil separates. Add the mince and the chopped coriander stems. 

          Mix well and cook, covered till dry. Keep breaking the lumps with the spatula during the process of cooking. When done, set aside to cool. Add little of the coriander leaves and mix well.

          Pour a layer of the idli batter in a greased steel container / tiffin box. Spread 2-3 tbsp. of the keema over it, followed by some coriander leaves and idli podi. The final layer should be of the idli batter.

          Steam for 20-22 minutes (5-7 minutes on a high flame and the remaining on a medium to low flame.) 

          Set aside for 15-20 minutes before demoulding it. Serve these delicious Stuffed Keema Idlis with coconut chutney and sambar.

                               The prepared keema. Add coriander leaves & keep aside.

                   Pour a layer of idli batter in a greased steel container. Spread 2-3 tbsp. 
                   of  keema over it, followed by some coriander leaves & idli podi. 

                                The final layer should be of idli batter.

                     Steam for 20-22 minutes (5-7 minutes on a high flame & remaining on 
                     a medium to low flame.) 

                                The steamed Idli.

                                Demould it when it slightly cools down.

                 Serve these yummy Stuffed Keema Idlis with coconut chutney & sambar.

Dhoka Stir Fry (Fried lentil Cakes Stir Fry - Fusion Style)

          This recipe is an adaption of the very popular and a traditional homemade Bengali delicacy called 'Dhokar Dalna' - meaning fried lentil cakes in gravy. Today I made it in a fusion South Indian style by adding some sambar powder and making it spicy and tangy. This can be served as perfect appetizers or as a side dish with either chapati. sambar-rice, curd-rice, khichdi or simply dal-chawal. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup chana dal (Bengal gram), soaked overnight
• salt to taste
• 1 tsp. turmeric powder
• 1/2  tsp. + 1 tbsp. red chili powder
• 4 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. garlic, chopped
• 1 onion, chopped
• 1-2 sprigs curry leaves
• 1/4 tsp. asafoetida
• 1 tsp. tomato paste
• 1 tsp. sambar powder
• 1 tsp. lime juice
• 1 tbsp. coriander leaves, chopped

          Grind the chana dal into a smooth paste by adding required quantity of water. To it, add salt to taste, 1/2 tsp. turmeric powder and 1/2 tsp. red chili powder. Mix well.

          Add 1 tbsp. oil in a non stick pan and saute the ground paste on a low flame till it turns into a thick lump. Transfer to a greased plate and spread it evenly.

          After it has cooled down, cut into square shapes and keep aside. Heat 2 tbsp. oil and shallow fry the pieces till light golden in colour. Drain and keep aside.
     
          Cut them further into small pieces. Heat remaining oil and temper with the mustard seeds. After it stops spluttering, add the garlic and saute till it changes colour.

          Now add the onion, curry leaves, followed by the asafoetida and turmeric powder. Fry till light brown. Add the fried lentil cakes (Dhoka pieces) and salt. Stir fry till it is well combined.

          Add the tomato paste and sprinkle some water to make it a little moist. Mix well and add the red chili powder and the sambar powder. Give it a stir and add lime juice. Serve, garnished with coriander leaves.

                                Soak chana dal overnight.

                   Grind with required quantity of water. Add salt, turmeric powder & red 
                   chili powder.

                Add 1 tbsp. oil in a non-stick pan & sauté on low flame till it turns into a
                thick lump.

                                Transfer to a greased plate & spread it evenly.

                                When cool, cut into squares.

                                Transfer to a plate.

                               Heat 2 tbsp. oil & shallow fry them till light golden in colour.

                                The fried pieces.

                               Further cut into smaller pieces.

                       Heat remaining oil & temper with mustard seeds. Allow it to splutter.

                                Add garlic & sauté till it changes colour.

                                Now add onions & curry leaves. Fry till light brown.

                                Add turmeric powder & asafoetida.

                                Add fried Dhoka pieces (fried lentil cakes) & salt to taste.

                                Add tomato paste & mix well.

                                Add sambar powder & red chili powder. Give it a mix.

                                When done, add lime juice.

                                  Serve, garnished with coriander leaves.