Easy Oats Idlis


Easy quick oats idlis instant oatsb idlis



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.



Healthy easy quick instant oats idlis




As I make this often I simply eyeball the ingredients...but the correct measurements are as under

Ingredients

 1 1/2 cups Oats     (dry roast for 4 minutes, cool and grind to a fine                                 powder)
 3/4 cup semolina    (sooji/upma rava)..I also replace this with                                          multigrains flour which is coarse like rava and                                  available in stores...you can also use samba                                        rava    instead of white rava..
1 cup                       Yogurt
1 carrot                    peeled and grated
Salt                          to taste
A pinch                   Eno Salt - (or cooking soda)
Water                      as required


For Tempering

1/2 tsp  Mustard seeds
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 

Method



Heat oil in a pan  . 
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.
Add grated carrot and saute for 2-3 minutes.
Add semolina/sooji and saute till golden 
Add coriander leaves and turn off heat. 
Cool ingredients.
Add the ground roasted oats powder and salt to taste. 

Add the curd and mix. 
Add just enough water to make a thick dosa batter.
Grease idli plates . 

Add eno salt or cooking soda and mix well. 
Pour a ladle full of batter in each greased depression of the idli plates.
Steam for 13-15 minutes. 

Serve warm with chutney of your choice.

Tips

keep the batter for 5 or 10 minutes before steaming ..
You can add vegetables of your choice - capsicum, cabbage, peas etc.
As I had to prepare this quickly I did not add any veggies in the batter 
Addition of toasted cashew nuts gives a richer taste.
Addition of Eno Salt or Cooking soda yields fluffy idlis.
Buttermilk can be substituted for water while preparing batter.

Suggested chutney recipe

Five tablespoons chana dal 
Three tablespoons urad dal
Tamarind size of half lemon or use tamrind paste
Seven to eight kashmiri chillies..or less if you like less spicy.
One tsp salt or to taste.
For the tempering
1/2  tsp  oil
1/2 mustard seeds
pinch of  hing
some curry leaves.


Method
Dry roast channa dal and urad dal separately till light brown.
Roast red chillies for a few seconds.
keep the tamrind soaked in little water to soften while grinding
Now mix all the ingredients except those of vaghaar and grind to a paste.
For the tempering
Heat oil and add mustard seeds.
When they splutter, put off the gas and add hing and curry leaves. Stir for a minute.
Add this to the chutney and mix well.

Note:
 Good for those who want to avoid coconut,as the consistency is very thick after grinding I keep it little light by adding water few drops while grinding .
sometimes I make a chutney which gives the flavor of coconut chutney without adding ground fresh coconut
just take a handful 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...