Make your first meal of the day a healthy way. So why not with some Oats Uttapam - the mini version? So here is another one from my kitty. Do try them and relish with coconut chutney and sambar as and when you like - for brunch, mini tiffin, tea time snack or a lunch box meal. You can also try for a light dinner too. Why not.....So Bon Appetit!!!!
Healthy eating is always welcome at my place. Who would deny a perfectly healthy, satisfying and a guilt free breakfast? So I try to create new recipes most of the time. Hubby and sons vouch for it, though I would go in for some greasy and spicy stuff sometimes to cater to my taste buds.
- 1/2 cup oats, dry roasted and powdered
- 1/4 cup urad dal (split black gram) soaked for 3 hours & ground
- buttermilk as required
- salt to taste
- 1/2 tsp. red chili flakes
- 1 onion, chopped
- 1 tomato, chopped
- 1-2 green chilies, chopped
- 2 tbsp. coriander leaves, chopped
- oil to shallow fry
- coconut chutney & sambar to serve
Mix the ground dal paste, powdered oats and salt. Add required quantity of buttermilk to form a smooth batter of dropping consistency.
In a bowl, mix together onion, tomato, green chilies and coriander leaves. Keep aside. Heat a non-stick tawa and add few drops of oil.
Pour a small ladleful of the batter and drizzle some oil around the edges. Sprinkle some of the onion mix over it and cook till one side is done before flipping it over to cook the other side.
Transfer to a serving plate. Make similar uttapams and serve them hot with coconut chutney and sambar as accompaniments for a healthy and a sumptuous breakfast.
Make this simple Oats Kheer (Pudding / Payasam) and add some gulkand for a lingering rose flavor. There is no cooking involved and it can be served as an after-meal dessert or can be had for a healthy breakfast. It tastes simply delicious when had as it is too. You can have them guilt free as it is not laden with ghee. The addition of rose water and cardamom powder gives it a mild flavor. So go ahead and indulge in this easy to make chilled delicacy.
- 1/2 cup oats, dry roasted
- 1 cup milk
- 1 tbsp. Gulkand
- 1 tbsp. honey
- pinch of cardamom powder
- 2 tbsp. fresh grated coconut
- 1 tsp. rose water
- few dry rose petals to garnish
In a bowl, mix together all the above mentioned ingredients (except rose petals) and refrigerate it overnight.
Garnish with rose petals and serve as an after-meal dessert or for a healthy breakfast.
Oats are healthy and is generally had as breakfast along with milk, honey, nuts and fruits. They are very rich in fibre and is a diabetic friendly cereal. It can also be made into many dishes like upma (porridge), idli (steamed cakes), dosa (pancakes), etc. Here is a delicious Upma recipe with the addition of some sambar powder for a South Indian flavour.
- 1 cup oats
- 2 tbsp. oil
- 1/2 tsp. mustard seeds
- pinch of asafoetida
- 10 sambar onions
- 1 sprig curry leaves
- 1 tsp. urad dal (split black gram)
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili flakes
- 1 tsp. sambar powder
Heat oi in a pan and temper with the mustard seeds. After it stops spluttering, add the onion, curry leaves, asafoetida and urad dal. Sauté for a minute,
Now add the oats, salt, turmeric powder, red chili flakes and sambar powder. Sauté for a minute or two.
Add 2 cups water and simmer on a low flame till the consistency turns thick. Serve as breakfast along with pickles or coconut chutney.
A healthy and a nutritious soup of spinach and oats to help satiate your hunger. Full of proteins from the spinach and fibre from the oats, this concoction tastes yummy with some croutons. It is also a boon for weight watchers.
- 2 bunches of spinach, chopped
- 2 tbsp. oats
- 1 onion, chopped
- 3-4 garlic cloves, chopped
- 1-2 tbsp. butter / oil
- 2 bay leaves
- 1" cinnamon
- salt to taste
- 1/2 tsp. pepper powder or to taste
- 3 cups water / stock
Heat butter in a pan and sauté the bay leaves and cinnamon followed by the onion and garlic and fry till they are soft.
Add the spinach, oats, salt, pepper and 3 cups water / stock and pressure cook for 2-3 whistles.
When cool, discard the bay leaves and the cinnamon and blend into a puree. Just before serving, heat through and serve with a sprinkle of pepper powder.
Enjoy this hearty soup along with some croutons or bread sticks.
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.
