Oats and herbs idli

Oats and herbs idli which is different from original idli, as in this oats is added for nutritious and healthy Indian breakfast which is tasty and is a quick and instant breakfast. Now a days, life is so busy, every one needs to cook something instant but healthy. Oats idli is one option. Oats idli is made with instant oats and wheat rava (wheat semolina, Bombay rava), yoghurt and seasoning. To make this breakfast more colourful, I added few herbs like dill leaves, mint leaves and coriander leaves. Oats in the form of porridge I didn’t like its taste but in the form of snack or Indian breakfast, yes slowly and steadily I have started to like it. You can prepare this breakfast in the morning or evening or any time you desire. You can serve with any chutney you desire.

Preparation time: 20 mins

Cooking time: 10 mins

Cuisine: South Indian

Serves: 12 to 14 medium sized idlis

Spiciness: Mild

Ingredients

  • Instant Oats – 1 cup
  • Wheat rava (Bombay rava) – 1 cup
  • Butter milk

  • Curd – 1/2 cup
  • Water – 1 1/2 cup
  • Salt – as per taste
  • Tadka/seasoning

  • Oil – 1 1/2 tbsp
  • Mustard seeds – 3/4 tsp
  • Chanadal (bengal gram) – 2 tsp
  • Asafoetida (hing) – a pinch
  • Green chillies (chopped) – 2
  • Cashew nuts (split) – 15
  • Pepper powder (coarse) – 1/4 tsp
  • Curry leaves – 15
  • Coriander leaves – 2 tbsp
  • Mint leaves – 2 tbsp
  • Dill leaves – 2 tbsp
  • Peas (frozen or fresh) – 1/3 tbsp
  • Dill leaves – 2 tbsp
  • Peas (frozen or fresh) – 1/3 cup
  • Eno - 1 tsp

Method

  • Chop all the herbs finely and I have used frozen peas which are tender and parboiled already, keep it ready.
  • For buttermilk, mix curd and water, whisk well with a fork or whisker, so that no curd lumps are there or you can add directly to the oats mixture curd separately and water separately.
  • Roast oats and wheat rava (Bombay rava) each separately for 4 to 5 mins, until pleasant aroma comes on medium and simmer flame in between. Keep stirring, otherwise it can burnt.
  • Pour the oats and wheat rava in a wider vessel or bowl, keep it ready.
  • Add curd and water in the oats bowl, mix well, the mixture will be slightly runny or thin not like idli batter.
  • Add all the herbs chopped salt and freshly grounded coarse pepper powder, mix all, and let it sit for 10 to 15 mins.
  • Add water as per the consistency required.
  • After few minutes, the oats and wheat rava have absorbed the liquid and is thick like idli batter consistency.
  • Heat the vessel for tadka/seasoning, add oil, when hot add mustard seeds, chanadal, hing, curry leaves, green chillies, and saute for 1 to 2 mins on medium flame, add frozen peas which are already parboiled, cook for 2 mins switch off.
  • Pour the seasoning in the oats mixture bowl and mix well, you can see in the picture itself the oats mixture is thick now than the previous oats mixture.
  • At this stage add Eno, you can see bubbles and starts to become lighter and more pluffy. At this stage if the batter is thick, you can add little water to dilute.
  • Grease the idli plates; start pouring the oats mixture into the idli moulds and steam for 8 to 10 mins.
  • Remove it in the serving plate and serve hot with sambar and chutney. I have served it with south Indian mint chutney.

Notes

  • When liquid is added to the oats mixture it will look thin and runny but later it will become thick.
  • Instead of Eno, you can add soda for fluffy idlis.
  • You can try with mushroom, carrot or other vegetables.
  • As soon as Eno is added, pour the oats mixture in to the idli mould, immediately.

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