Oats idli
A high fibre breakfast is the best way to lose weight as it takes a while to digest and gives you a feeling of fullness that lasts until lunch time. And what better way to take in fibre than to include oats? So, here we are with a selection of easy-to-make, delicious recipes where oats has been adapted to the Indian cuisine making it palatable and healthy.
Ingredients:
1 cup - oats
1/2 cup - wheat rava
1/2 cup - curd
Vegetables of your choice, as needed
1/2 cup + more - water, if needed
Salt to taste
1/2 tsp - Eno fruit salt
Lemon juice from 1/2 of a lemon
2 - green chillies, finely chopped 2
1 tbsp - chopped coriander leaves
1 tsp - chopped ginger
To temper:
1 tsp - oil
3/4 tsp - mustard
1 tsp - urad dal
1 tsp - channa dal
1 sprig - curry leaves
Method:
Dry roast oats for 3 minutes on a medium flame until a nice aroma arises.
Powder it coarsely after it cools down.
Heat a pan with oil and temper the items in the table ‘To temper’, followed by the veggies and ginger, green chillies and coriander leaves. Give it a quick fry and add the wheat rava and fry for a minute over a medium flame.
Transfer to a mixing bowl, add salt, curd, lemon juice, water as required and make a batter similar in consistency to idli batter; mix well. Add Eno fruit salt just before making the idlies and mix well.
This will give you a frothy/airy batter which gives soft spongy idlies.
Pour the batter into greased the idli plate and cook as you would the regular idlies but for some more time, say 10-15 minutes, until done.
Serve hot with a chutney of your choice.
