As more and more people are getting to be health conscious and choosing their ingredients , many new dishes have come about innovatively using such healthy ingredients.
One such is the versatile OATS – rolled ,steelcut,old fashioned,quick cooking and many other varieties .
I remember searching in vain in big stores for oats. years ago when oats was not so popular and readily available and thought of as only a porridge preparation or recommended by doctors! It has come a long way since then and now occupies an important space in the kitchen shelf. It is quite common now to stock up on various varieties of Oats .
It is amazing to see how many of our Indian households have quickly adapted their needs around this wonder ingredient with so many uses.It is no longer the thick mushy porridge ingredient.I t has made its presence in all our popular traditional Indian dishes.
I wasnt particularly fond of replacing my Idli/dosa ingredients with anything other than the usual idli rice/udad dal combination.
Finally I had to give in to the temptation of trying this out myself and was prepared to be disappointed.
Surprise! Not only did I get the fluffiest idlis but also tasty too and it went down very well in the family.
often I simply eyeball the ingredients…but the correct measurements are as
rava and available in stores…you can also use samba rava instead of white
1 carrot peeled and grated
Salt to taste
A pinch Eno Salt – (or cooking soda)
Water as required
1 tsp Split Black Gram Dal
1 tsp chana dal
A pinch Asafoetida powder
1 tbsp green chillies finely chopped
Some sprigs of curry leaves
chopped coriander leaves
2 tsp oil
Add mustard seeds and as they begin to splutter,
add urad dal, chana dal and let the dals turn golden .
Add chopped green chilies, curry leaves and
asafoetida and saute for a few seconds.
saute for 2-3 minutes.
Add semolina/sooji and saute till golden
Add coriander leaves
and turn off heat.
Add the ground roasted oats powder and salt to taste.
Add the curd and mix.
just enough water to make a thick dosa batter.
Grease idli plates .
Add eno salt or cooking soda and
Pour a ladle full of batter in each greased depression of the idli
Steam for 13-15 minutes.
Serve warm with chutney of your choice.
keep the batter for 5 or 10 minutes before steaming ..
vegetables of your choice – capsicum, cabbage, peas etc.
this quickly I did not add any veggies in the batter
cashew nuts gives a richer taste.
Salt or Cooking soda yields fluffy idlis.
substituted for water while preparing batter.
Tamarind size of half lemon or use tamrind paste
pinch of hing
some curry leaves.
dal and urad dal separately till light brown.
for a few seconds.
soaked in little water to soften while grinding
ingredients except those of vaghaar and grind to a paste.
When they splutter, put off the gas and add hing and curry leaves. Stir for a
Add this to the chutney and mix well.
adding water few drops while grinding .
chutney which gives the flavor of coconut chutney without adding ground fresh
of gram dal..called puttani / pottukadalai , green chillies, salt,hing,
curry leaves and add water while grinding..
Sharing a pic from a friends album, she tried the oats idly and it turned out very well…Shveta Arora Chakraborty says…. QOI(Quick Oats Idlis) at Chakraborty corner. Radha full marks to your recipe , the Idlis turned soft and amazingly delicious. Full of health and taste. Plan to share your recipe with mom and sister and I am sure they will love it as well. Big thank you and hugs Radha..
here is the pic…