Bored with the same dal-rice combo idli? Then try this healthy version of Oats Idli with a twist. I added some leftover tomato soup instead of yoghurt to give a new touch of flavour. It turned out very yummy.
Laden with fibre, these delicious instant idlis are a good change from your routine breakfast menu and good for diabetics too. Do give it a try and enjoy this wholesome delicacy for breakfast with green chutney instead of coconut chutney and sambar.
- 1 cup oats, dry roasted & powdered
- 3/4 cup semolina
- 1 tbsp. oil
- 1 tsp. mustard seeds
- 1/4 tsp. asafoetida
- salt to taste
- 2 cups tomato soup or as required
- 1 tsp. eno fruit salt / 1/4 tsp. baking soda
- green chutney to serve
Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, followed by the semolina and salt.
Stir fry for 1-2 minutes. Keep aside to cool down. Then mix in the powdered oats and the tomato soup. Mix well. Cover and keep aside for 10-15 minutes.
Add more soup / water to make the batter semi thick. Add the eno fruit salt and 1 tsp. water. Give it a stir and spoon them onto greased idli moulds.
Steam for 15 minutes. When cool, demould and serve them as appetizers with green chutney or for breakfast with coconut chutney and sambar.
Have any leftover Idlis and do not know what to do with them? Prepare these crispy batter fried pakoras out of them and voila !! you have an interesting and an innovative snack in no time. They are also perfect as appetizers or as an evening tea-time snack. Serve them hot with either coconut chutney or pickle. So check out the step by step pictorial recipe to prepare it.
I have used some leftover oats idli. You can as well make use of any plain idlis too. Another great way to use these pakora is to make kadhi pakora out of it and relish with either rice or chapatti for your lunch / dinner. So get going and dish out these yummy treats for your loves ones by following an easy step by step method with pictures to prepare it.
- 1 cup small round shaped idlis
- 1/2 cup gram flour (besan)
- salt to taste
- 1/ 4 tsp. turmeric powder
- pinch of baking soda
- 1/2 tsp. nigella seeds (kalonji)
- 1-2 tbsp. coriander leaves, chopped
- 1/2 tsp. roasted cumin powder
- 1/2 tsp. roasted coriander powder
- 1/2 tsp. red chili powder
- oil to deep fry
- chopped coriander leaves, chopped red chilies & sliced onion to garnish (opt)
Prepare a batter by mixing together all the above mentioned ingredients (except idli and oil).
Heat oil in a kadai / pan. Dip the idlis in the prepared batter and deep fry them few at a time till light golden in colour.
Drain on a kitchen towel and serve them hot as an appetizer with any chutney or tomato sauce. They can also be had as a tea-time snack.
Prepare a batter by mixing all ingredients (except idlis & oil).
Heat oil. Dip idlis in batter & deep fry them till light golden in colour.
Drain on a kitchen towel.
Serve as an appetizer with any chutney or tomato sauce. They can
also be had as a tea-time snack.
Indulge in something new this festive season. So why not turn our very own Idlis into Doughnuts a la Indo-Western style? Well these are Oats Idli Doughnuts that can be served either as appetizers or for breakfast with any interesting and appetizing toppings. So let your imagination run wild and surprise your loved ones by serving these amazing fusion style creation.
- 2 cups oats
- 1 cup semolina
- 1 tbsp. oil
- buttermilk as required
- salt to taste
- 1 tsp. eno fruit salt
- coconut-coriander chutney to serve
- sambar to serve
- some roasted chana dal
- some bhujia / sev
- few roasted cashews
- few roasted peanuts
- 2-3 pinches of red chili flakes
- pepper powder as required
- mayonnaise as required
- tomato sauce as required
- coriander leaves as required
Dry roast the oats for a few seconds. When cool, grind into a fine powder and keep aside. Heat oil in a pan and sauté the semolina for a minute.
Now add the powdered oats, salt and enough buttermilk to make a batter like consistency.
Just before steaming, add the eno fruit salt and a little water. Mix well. Spoon the batter onto greased idli moulds.
Steam for 15-20 minutes. (If using a pressure cooker, do not put the vent). When cool, demould them and make a hole in the centre with any bottle lid or a cookie cutter.
Smear some coconut chutney / mayo / sauce over the idli and sprinkle all the toppings as desired. Serve as it is or with coconut chutney and sambar.
Do try this healthy version of idli with oats. Laden with fibre, they are a perfect nutritious breakfast menu. It helps in lowering cholesterol levels, thus very beneficial for the elderly. 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 out the step by step pictorial recipe 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. Sauté 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. Keep aside for 15 minutes. 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 & temper with mustard seeds. Add urad dal, green chilies &
asafoetida. Sauté for a few seconds.
Add semolina & fry on medium flame for a minute or till you get a nice
aroma coming through. Keep aside to cool down.
Add fried semolina to the powdered oats. Add fried onions, chopped
mint leaves, salt to taste & red chili flakes. Mix well.
Add buttermilk to make a batter. Add eno & some more water if needed
& mix well.
Ladle the batter into greased idli moulds & steam for 12-15 minutes. When
cool, demould them.
Serve them with coconut chutney & sambar.
Bored with the same urad dal - rice idli? Then try this healthy version of oats idli. Laden with fibre, these instant yummy 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 other chutney of your choice. So check out the step by step pictorial recipe 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 chilies.
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 fruit 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 oats to light brown.
When cool, grind into a fine powder.
Temper the oil with mustard seeds.
Add curry leaves, green chilies, asafoetida & urad dal.
Add sooji (semolina) & sauté till light brown in colour.
Mix 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 eno fruit salt & mix well. Ladle into greased
idli moulds & steam for 12-15 minutes.
Enjoy with coconut chutney and sambar.
