Tuesday, 9 April 2013

Cooking & Recipis : Oats Idli

Cooking & Recipis : Oats Idli

Quick cooking Oats - One and half cups
Rawa – 1 cup
Curd – 2 cups
Salt - 1 teaspoon or as per taste
Eno Fruit Salt (Regular) - 1/2 teaspoon 

For seasoning: 
Oil - 4 to 5 teaspoons
Mustard - 1/2 teaspoon
Urad dhal - 1 teaspoon
Bengal gram dhal - 1 teaspoon
Pepper and Jeera - Crushed coarsely 1 teaspoon
Green chillies - 2 to 3
Fresh ginger - a small piece chopped finely
Cashewnuts - few (Optional)

Yield: Approx 12 Idli

In a thick bottomed kadai, put the oil and when it is hot add mustard, urad dhal, bengal gram dhal, pepper and jeera, green chillies and chopped ginger and fry till the dhals become light brown. Then add oats and rawa to the seasoning and fry for few seconds or till it is hot to touch (Need not fry for a long time).

Cool it and add salt.

Add beaten curd and soak for only 5 to ten minutes. Put the fruit salt on top of the idli batter and pour one tablespoon water on the fruit salt. Then mix well. If necessary add little water and make the batter like idli batter.

Pour water in the idli cooker and bring to boil. Grease idli plate and pour the idli batter and steam cook it for 8 to 10 minutes. Make sure the water boils well before keeping the idli stand in the idli cooker. 

pouring the batter in the idli plate, you can sprinkle little carrot gratings / tomato cut into small stripes in the idli plate and then pour the batter over it. You will get colourful idli. Also you can add a cup of cut vegetables like green peas, carrot, cauliflower to the batter and make vegetable idli also.

If you are using whole oats, then just grind to a coarse powder like rawa and then add it.

If you do not have Fruit Salt, then add a pinch of cooking soda.



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