Idlis are common as a part of South Indian breakfast. Many variations are available. One must keep trying something or the other that brings out a new taste to please the family's taste buds. I tried at first similar to the way I used to prepare my rava idli mixture except that this included oats and vegetables too. Often soda or fruit salt is used to make it fluffy, I avoided using baking soda here.
I tried once, was liked and hence tried again but this time noted down the amount of the ingredients. Moving to the recipe.
Makes 14-15 idlis
Ingredients:
Oats - 100gms
Semolina - 60gms
Curd/Yogurt - 200gms
Green peas - handful
Carrot -1 diced fine
Coconut oil - 1 tsp
Mustard seeds - 1tsp
Urad dal/split black gram - 2 tsp.
Chana dal/split bengal gram - 1.5tsp.
Cashew nuts - 10 - 12
Water as required ( I used around 1 cup )
Salt to taste
Recipe:
Enjoy hot with coriander coconut chutney
Notes:
I tried once, was liked and hence tried again but this time noted down the amount of the ingredients. Moving to the recipe.
Makes 14-15 idlis
Ingredients:
Oats - 100gms
Semolina - 60gms
Curd/Yogurt - 200gms
Green peas - handful
Carrot -1 diced fine
Coconut oil - 1 tsp
Mustard seeds - 1tsp
Urad dal/split black gram - 2 tsp.
Chana dal/split bengal gram - 1.5tsp.
Cashew nuts - 10 - 12
Water as required ( I used around 1 cup )
Salt to taste
Recipe:
- Roast oats well for around 7-8 minutes on a low flame or roast till they have slightly changed color and the aroma of roasted oats fills in.Remove it off the flame, coarse powder it in a mixer by just pulsing 2 to 3 times.
- Roast semolina till they turn their color, for around 5 mins on a low flame.
- In a pan add oil, when hot add mustard seeds, as they crackle add urad dal, chana dal and then cashew nuts
- Then add diced carrots and saute for a while.
- Add green peas and saute again after adding salt just enough for the mixture.
- Now add in the roasted semolina and also the coarse oats powder.
- Let it cool completely cool down. Then add yogurt and give a good mix.
- Add water and salt as required to get a idli batter consistency.
- Steam them in the idli plates for around 14-15 mins.
Enjoy hot with coriander coconut chutney
Notes:
- Add baking soda and a tsp. of lemon juice to make it more fluffy.
- Even Eno fruit salt could be used.
- I did not use any of them though
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