I am watching what goes in my mouth these days. 🙂 It is funny how smallest of things make such a huge impact. I still shudder at the mention of oats but I have started to enjoy making different things with them.
Today morning I had a clear idea that I cant eat anymore daliya 😐 Phew… Thus began the search for the oats breakfast recipes.
For the Idli-
You shall need: [Makes about 15 medium size idli]
1 cup… Rolled Oats (I used Saffola)
4 tbsp… Oat Bran (I used Bagrry’s)
2 tbsp… Rava (Can be totally skipped too. I was skeptical about the Idli hence added some)
1 cup… chopped spinach
1 tbsp… black sesame seeds
1 tsp… mustard seeds
2-3… green chillies (chopped)
salt to taste
1.5 tsp… fruit salt
Oil for tempering
- In a mixer, add the oats and crush them to a fine powder.
- Tip it all in a bowl.
- To this, add the bran and rava and salt.
- Mix them all well.
- Add the spinach and mix it through.
- Add little water at a time and make a batter with medium body for idli.
- The dry ingredients shall soak up the liquid hence you might need to add a little if there is gap between the steaming and mixing.
- Heat about 1/1 tbsp oil and add mustard seeds, sesame and green chillies to it.
- Once the seeds and chilly crackle, add it to the idli batter and mix well.
- Oil the idli moulds and keep the steamer prepared.
- Add the fruit salt to the batter and quickly pour a fair qty in the moulds.
- Steam until the batter is fully cooked and a skewer inserted in the center comes out clean.
- It will take about 12-15 min or so, depending on your idli size.
- Once done, take them out.
For the Chutney:
You shall need-
200 gms… pearl onions/sambhar onions peeled and washed
4-5… dry red chillies
a pinch of asafotida
1 tbsp… oil
two sprigs of curry leaves
salt to taste
1.5 tsp… tamarind paste
1 tsp… urad dal
- In a small pan, heat 1/2 tbsp oil and add the red chillies.
- Once they change color slightly, add the onions and cook them until they are slightly golden.
- Add the salt and tamarind paste.
- Let it cool off a little before adding it to the mixie jar.
- I like a little texture to this chutney so I let it be a little grainy. You may pulse it to the max and make a smooth paste if you want. Please dont add any water. You may add more oil if the mix is too dry.
- Tip it in a bowl and let it stand for a few min.
- Now we need a tempering for the chutney.
- Heat 1/2 tbsp oil and add asafoetida to it.
- Once it cooks off, add the urad dal and curry leaves.
- When the dal is golden in color, take it off the heat and add the tempering to the chutney.
- Mix well and serve with love.