Hi friends Oats is a healthy way to kick start one’s day and I try to include it in our diet at least twice a week. Using oats in Indian style recipes can be quite tricky as it tends to have a sticky texture. Its a good idea to dry roast the oats for a few minutes before using it. I usually dry roast a packet of oats and store it especially for Indian style recipes with oats. I’m kick starting the series with some of the favorite breakfast of mine made out of Oats Oats Idly Recipe Ingredients Oats - 1 1/2 cups, dry roast for 4 minutes, cool and grind to a fine powder Uppuma Rava 3/4 cup Curd 1 cup Carrot - 1, peeled and grated Salt to taste cooking soda 1/2 tsp Water as required Mustard and urad dal 1tsp Asaforetida 1/4 tsp Green chilies 2 finely chopped Curry leaves little Coriander leaves 1 tsp finely chopped Oil 2 tsps Preparation Heat oil in a heavy bottomed vessel. Add mustard seeds and Urad Dal and let the dal turn red. Add chopped green chilies, curry leaves and asafoetida and saute for a few seconds. Add grated carrot and saute for 2 mts. Add rava and saute for 4 mts. Add coriander leaves and turn off heat. Cool. Add the ground roasted oats powder and salt to taste. Add the curd and mix. Add enough water to make a thick dosa batter. Grease idli plates or a stainless steel cup. Add cooking soda and mix well. Pour a ladle full of batter in each greased depression of the idli plates. Steam for 10-15 minutes. Serve warm with chutney of your choice.
Oats Roti Recipe Ingredients Wheat flour - 1 cup Oats - 3/4 cup, powdered Besan - 1/4 cup Carrot - 1, peeled and grated Onion - 1, small, finely chopped Green chili-ginger paste - 1 tsp Coriander leaves - 3 tbsps, finely chopped Coriander powder - 1 1/4 tsp Cumin powder - 1/2 tsp Red chili powder - large pinch Salt to taste Curd - 1/4 cup Water as required Oil as required Method In a large bowl, mix all the above ingredients excluding oil. Add water few tablespoons at a time and make a soft dough. Keep aside for 10 minutes. Prepare rotis by rolling out a large lemon sized amount of dough on a flour dusted surface. Heat an non-stick tawa. Once hot, place a roti and cook till it lightly turns color, flip over and cook the other side till light brown spots form. Drizzle ghee or oil all over the roti and roast to a nice golden brown shade on both the sides. Remove onto a serving plate. Serve warm with pickle and curry of your choice
