Oats Idli Recipe

Recipe On :  Oats Idli

Steps & Ingredients  Required To Prepare Oats Idli

Ingredients:

• 1 cup Oats
• 1/2 cup Rava
• 1/2 cup curd
• 2 tbsp grated Carrot
• Salt to taste
• 1/4 tsp Hing
• 1 tsp Urad dal
• 1 tsp Chana dal
• 1/4 tsp Eno Fruit salt
• 1/4 tsp Mustard seeds
• 1/2 tsp Turmeric powder
• 1/2 tsp Ginger(finely chopped)
• 1 tsp green chillies(finely chopped)
• Oil as required
• 2 tbsp Corainder leaves(chopped)

Steps / Method:

1. Roast the oats for 3-4 minutes in medium flame, Then put it in a grinder and powdered it.
2. Then heat 2 tbsp oil in a pan and temper it with mustard seed, urad dal, chana dal, hing and green chillies.
3. Then put the ginger, grated carrot, turmeric powder and corainder leaves into it and cook for 2 minutes in medium flame.
4. Then put the rava into it and cook for another 2 minutes in medium flame.
5. Then transfer the mixture into a mixing bowl and add the powdered oats and curd, salt and little water to make batter of idli consistency.
6. Now put the eno into it and allow it to ferment for 2 hours.
7. Then grease the idli plates and pour batter into it and steam for 10-12 minutes.
8. Now the oats idli are ready to serve. Serve hot with chutneys.

BHATURE

BHATURE

INGREDIENTS:-

• 2 cups All purpose flour/Maida
• 100 ml Curd/Yogurt
• Salt to taste
• 1/2 tsp Sugar
• 1/4 tsp Baking powder
• 1/2 cup Warm water
• Oil as required

METHOD:-

1. Mix maida, salt, sugar and baking powder in a bowl, then add yogurt into it and mix well.
2. Now add warm water into it and knead it into a soft dough by adding 4 tbsp oil.
3. Then cover the dough with a muslin cloth and keep aside for 4-5 hours.
4. Now grease your palms and divide the dough into equal size balls.
5. Now flatten the balls and roll it out like big pooris by using rolling stick.
6. Then heat oil in a kadhai and deep fry it in high flame, till golden brown.
7. Serve hot with chole or chana masala

RAVA IDLI

Rava idli

INGREDIENTS:-

• 1 cup Idli rava sooji
• 1 tsp Chana dal
• 1 cup yogurt
• 1/2 tsp Ginger paste
• 2 tbsp shredded Carrots
• 2 tbsp fresh Coconut(grated)
• 2 tbsp Oil
• 1/4 tsp Eno(fruit salt)
• 2 tbsp chopped Corrainder leaves
• 1 tbsp Roasted Cashewnuts
• 1/2 tsp Mustard seeds
• 2 finely chopped Green chillies
• Salt to taste

METHOD:-

1. Heat oil in a pan add mustard seeds and allow to pop.
2. Then add chana dal and fry untill the dal becomes light golden brown.
3. Then add ginger paste and chopped green chillies and saute for some seconds.
4. Now add the rava and fry it in medium flame for 6-7 minutes, stirring constantly.
5. Then transfer the roasted rava into a bowl and allow it to cool.
6. Then add the grated carrots, grated coconuts, corrainder leaves, yogurt, salt and a little salt to make a batter.
7. Then put eno or fruit salt in the batter and keep aside for 3 hours for fermentation.
8. Now grease the idli plates and put a roasted cashewnuts on each of the greased idli plates.
9. And pour batter over the cashewnut and steam it in medium flame for about 12-15 minutes.
10. Then remove the idli from idli plates and serve hot with chutney.

IDLI

Idli

INGREDIENTS:-

• 2 cups Rice
• 1 cup skin removed Urad dal
• Salt to taste
• Oil for greasing
• 1 cup Curd/Yogurt
• 1 tsp fruit salt/ENO

METHOD:-

1. Wash and soak rice and urad dal separately with plenty of water over night or for 10  hours.
2. Then grind the urad dal finely in a blender.
3. Through a spatula bounce the urad dal mixture for 5 minutes to make a foamy batter.
4. Then grind the rice finely and mix both the batter.
5. Then add salt, ENO/fruit salt and curd into it and mix well.
6. Set aside the batter for 5 hours for fermenting.
7. Now the batter is ready to be cooked.
8. Grease the idli holder and fill them with the batter.
9. Steam the idlis on high flame for about 8 minutes or untill tendered.
10. Then remove them from the holder with a spoon or knife and serve them with chutney or sambar.

UPMA

Upma

INGREDIENTS:-

• 2 cups Rava/sooji
• 2 tbsp Urad dal
• 1 inch chopped Ginger
• 1 chopped Onion
• 2 chopped Green chillies
• 1 chopped Potato
• 2 tbsp chopped capsicum
• 1 chopped Carrot
• 1/4 cup frozen or fresh Peas
• 1 tsp Mustard seeds
• 1/4 tsp Cumin seeds
• 3 tbsp Oil
• Salt to taste
• 2 stalk Curry leaves
• 1 tbsp Ghee
• 2 tbsp chopped fresh Corainder leaves

METHOD:-

1. Roast the sooji or rava on low flame till a nice aroma comes out, then take out on a plate and keep aside.
2. Heat oil in a pan and add mustard seeds, cumin seeds, urad dal and green chillies and fry for a minute.
3. Then add all the chopped vegetables, turmeric powder and salt into it.
4. And fry till all the vegetables are tendered.
5. Then add 3 cups of water into it.
6. When the water starts boiling then add the roasted sooji into it slowly and stir it constantly.
7. Then cover the pan and cook for a minute in a low flame.
8. Then take away the pan from heat, and add ghee and fresh corainder leaves and mix well.
9. Serve hot with sambar and chutneys.