Oats Kuzhakkattai

Ingredients:

Instant Oats –  500 gms / ½  kg
Beans-1 cup finely chopped
Coconut- ½ cup shredded ( Optional, if cooking for diabetic patients skip this)
Urad dal / Ulundu-1 tsp
Mustard seeds / Kaduku-1 tsp
Dry Red Chilli – 2 cut into small pieces
Curry leaves -1 spring
Water-500 ml / ½ liter
Oil-1 tsp
Salt to taste

Method:

Take oats in a dry pan and roast it for 5 mins till you get nice aroma..Allow this to cool a bit..Take it in a blender and powder it coarsely. Set this aside for a moment.

Now heat oil in a kadai and add mustard and urad dal. Add dry red chilli and curry leaves and mix well.

Add beans and coconut in this and sauté for 3 mins. Pour in 500 ml of water and add salt to this.

Bring this to boil and add in oats slowly while stiring constantly.

When everything is mixed well. Cover it with a lid and let it cook on a very low flame for 5-8 mins.

Now allow this mixture to cool down and form small balls out of it.

Put those dumplings in a oiled steamer basket ( I used my idli stand) and steam it for 10 mins.

Remove and serve it with chutney or as it is..

                        

Oats Pongal

Ingrediants:

Oats – 2 cup

Yellow Moong Dal / Pasi Paruppu – 1 cup

Onion- 1 chopped finely

Green Chilli -1 sliced

Ginger – 1 tblspn minced

Mustard Seeds / kaduku – 1tsp

Urad Dal / Ulundu -1 tsp

Channa Dal / Kadala Paruppu -1 tsp

Whole pepper -1 tsp

Cumin Seeds / Jeerakam -1 tsp

Cashews -1 tblspn

Sultanas / Kishmish -1 tblspn

Salt to taste

Ghee -2 tblspn

Method:

Heat 1 tsp of ghee and roast oats till nice aroma comes..Remove it to a plate..

Heat 1 tsp of ghee and roast moong dal till nice aroma comes..Pour 5  cups of water and bring it to a boil. Cover and simmer for 15 mins untill the dal is cooked..

Add salt to the dal and slowly add in oats and mix well..Cook on a slow heat covered till the water is completely absorbed.

Remove this to a bowl and make the seasoning.

Heat remaining ghee in the kadai and add mustard, channa dal, urad dal, cashews, raisans, pepper, cumin and mix well.

Now add in ginger, green chilli and onions and sauté this for few minutes.

Now add in the cooked dal and oats and mix well. Let it get heated all the way through.

Serve with any chutney.

Oats Keerai Pongal

Ingredients

• Oats - 1 cup, dry roast for 4 mts
• Yellow Moong dal - 1/2 cup, dry roast for 5 mts and cook till soft
• Spinach - 1 cup, finely chopped (optional)
• Cashew nuts - 4-5, break into pieces
• Ginger - 1 tsp, grated
• Green chilies - 2, slit
• Salt to taste
• Water - 1 1/2 cups
• For Tempering:
• Cumin seeds - 1/2 tsp. lightly crushed
• Black peppercorns - 1 tsp, lightly crushed
• Asafoetida - 1/4 tsp
• Curry leaves - 1 sprig
• Ghee - 3 tsps (or oil)

Method

1. Heat ghee in a vessel, add broken cashew nuts and saute till golden brown. Remove and keep aside. In the same ghee, add crushed cumin and black pepper corns and allow the cumin to splutter.
2. Add asafoetida and curry leaves and saute for a few seconds. Add ginger, green chilies and mix. Add spinach and saute for 3-4 minutes.
3. Add water and salt and bring to a boil. Add oats and mix. Reduce flame and cook for 4 minutes.
4. Add the cooked dal and mix. Place lid and cook for another 3 minutes.
5. Turn off flame and remove onto a serving bowl. Garnish with toasted cashew nuts.

Oats Dosa

Ingredients

• Oats - 1 cup of dry roasted, cooled and ground oats (I used quick cooking oats)
• Semolina - 1 1/4 cups (sooji)
• Rice flour - 3/4 cup
• Maida - 1/4 cup (all purpose flour)
• Salt to taste
• Green chilies - 2, finely chopped
• Ginger - 1 tsp, grated
• Curry leaves - 1 sprig, tear (optional)
• Coriander leaves - 2 tbsps chopped (optional)
• Buttermilk - 1/2 cup (sour preferably)
• Water as required (approx 6 cups)
• Oil as required

Method

1. Mix all the above ingredients except oil and let the oats rava dosa batter sit for half an hour to an hour. It might thicken after a while as rava absorbs the water.
2. At the time of making dosas, add more water such that it is of pouring consistency (like thick buttermilk).
3. Pre-heat an iron tawa on high for a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat to low.
4. Pour a ladle full of dosa batter from the outward base of the tawa in a circular motion. Fill the gap in the middle with dosa batter. Don’t drop batter like a thick lump but pour all over, evenly, filling the gaps.
5. Drizzle 1-2 tsps of oil along the edge of the dosa and the gaps in the middle.
6. Increase heat to medium flame and let the dosa cook for around 2 mts. At this point increase flame to high and let the dosa roast for a little less than a minute or so. If you want a slightly softer dosa, turn off heat after half a minute or so.
7. Serve warm with chutney of your choice.

Tips:-

Dry roast the oats on low to medium flame for 5-6 minutes, cool and grind to a fine powder.
Prepare the batter at least an hour or half an hour before you want to eat the dosa. The batter should not be thick but of pouring consistency like a thick buttermilk consistency.
If you do not have buttermilk on hand, use only water. Sour buttermilk gives a nice flavor to the dosa.
An iron tava works best for this type of dosa.
You can add grated coconut or carrot and broken cashew nut for variation.

Oats Idly

Ingredients

• Oats - 1 1/2 cups, dry roast for 4 minutes, cool and grind to a fine powder
• Semolina - 3/4 cup (sooji/upma rava)
• Yogurt - 1 cup (curd)
• Carrot - 1, peeled and grated
• Salt to taste
• Eno Salt - 1/2 tsp (or cooking soda)
• Water as required
• Mustard seeds - 1/2 tsp
• Split Black Gram Dal - 1 tsp (urad dal/minappapu)
• Asafoetida - 1/4 tsp (Hing)
• Green chilies - 2, finely chopped
• Curry leaves - 1 sprig
• Coriander leaves - 1-2 tbsps, finely chopped (optional)
• Oil - 2 tsps

Method

1. Heat oil in a heavy bottomed vessel. Add mustard seeds and as they begin to splutter, add urad dal and let the dal turn red. Add chopped green chilies, curry leaves and asafoetida and saute for a few seconds.
2. Add grated carrot and saute for 2 mts. Add semolina/sooji and saute for 4 mts. Add coriander leaves and turn off heat. Cool.
3. 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.
4. Grease idli plates or a stainless steel cup. Add eno salt or cooking soda and mix well. Pour a ladle full of batter in each greased depression of the idli plates.
5. Steam for 13-15 minutes. Serve warm with chutney of your choice.