Oats idli

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Oats idli

  • Author: Meenu Agarwal
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Category: Breakfast
  • Cuisine: South Indian
  • Diet: Vegetarian

Description

These Oats idlis are not only healthy and tasty, but can be made  instantly as they require no fermentation with just oats, semolina, curd and some herbs and spices to add the extra flavour.  The beta glucagon in Oats helps in managing both blood sugar and cholesterol levels, so this recipe is great for Diabetics and anyone with elevated cholesterol levels. Serve these idlis with any home made chutneys or sambhar.


Ingredients

  • Oats – 100g
  • Rava – 50g
  • Curd – 200g
  • Chana daal – 50g
  • Cashew nuts-20g
  • Curry leaves- 8-10pcs
  • Salt to taste
  • Red chilli powder -1/2 tsp
  • Ginger – 1tsp finely chopped
  • Green chili – 1 tsp finely chopped
  • Baking soda-1 tsp. or eno powder 2tsp
  • Oil – 1tsp

Instructions

  1.  Dry roast oats and rava in a pan till they turn golden brown.
  2. Add curd to this mixture in a bowl.
  3.  Add salt to taste.
  4. Heat oil in a frying pan, add mustard seed till they splutter, add curry leaves, hing, chana daal and cashew nuts.
  5. Saute till golden brown.
  6.  Add this tadka to oats and rava mixture.
  7.  Add chopped ginger and chilli.
  8. Add baking soda or eno (i use eno) and oil to the batter.
  9.  If required add water to get the consistency of idli batter.
  10.  Fill the greased plates with batter.
  11. When the water in the idli cooker began to boil place the idli stand inside it and steam for around 14-15mins.
  12.  Allow them to cool down. Remove from the plates with the help of greased spoon.
  13. Sprinkle chilli powder on top of the idlis.
  14.  Serve them hot with chutney and sambhar.
  15.  Sprinkle chili powder on top of the idlis.
  16.  Serve it with coconut chutney and sambhar.


Nutrition

  • Serving Size: 2
  • Calories: 248Kcal
  • Fat: 7g
  • Carbohydrates: 36g
  • Fiber: 3g
  • Protein: 11g

Poushtik dalia

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Poushtik dalia

  • Author: Meenu Agarwal
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Category: Breakfast/Lunch / Dinner
  • Cuisine: Indian
  • Diet: Vegetarian

Description

Here is a healthy one pot meal recipe made with Dalia (broken wheat), lentils and vegetables. This recipe is low in fat,  rich in iron, fibre and easily digestible since it has a porridge like consistency. It provides you with adequate energy needed for the rest of the day and also aids in weight management.


Ingredients

  • Broken wheat dalia: 100g
  •  Mung daal : 50g soaked water for 20 minutes
  • Water: 2 glass
  • Salt to taste
  • Ghee: 2tsp

Instructions

  1. Heat pan and dry roast mung daal for 3-4 minutes on medium flame.
  2. Add dalia and roast again till it becomes golden brown.
  3. Add salt, 1tsp ghee and water and pressure cook till 3-4 whistle.
  4. Add remaining 1tsp ghee and mix well.


Nutrition

  • Serving Size: 2
  • Calories: 300Kcal
  • Fat: 6g
  • Carbohydrates: 51g
  • Fiber: 8g
  • Protein: 13g

Ragi idli

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Ragi idli

  • Author: Meenu Agarwal
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Category: Breakfast
  • Cuisine: South Indian
  • Diet: Vegetarian

Description

Ragi idli is a healthy and delicious breakfast recipe from South India which is made from Ragi (Finger Millet) flour. It is also known by the name of Nachni in Maharashtra, Mandua in Hindi, Ragulu in Telugu and Kezhvargu in Tamil. It is a nutrient dense grain and is referred to as a local superfood since it is a great source of calcium, iron and essential amino acids. This Ragi idli recipe is quick to make and can be served as a breakfast, lunch or even a dinner meal with homemade chutneys/ salsa/ pickle/ raita/ curd/ vegetable sabzi or curries.


Ingredients

  • Parboiled rice-75 g
  • Urad dal-50g
  • Fenugreek-1/4 th tbsp.
  • Ragi flour-100g
  • Water-as required (for consistency)

Instructions

1. Wash and soak the rice, dal & methi seeds together for two hours. Add the required water and grind everything all together adding required salt & water. Lastly add the Ragi flour, grind for few minutes. Remove and ferment overnight or 10 hours.

2. After fermentation, batter would be doubled and sometimes overflow too. Stir well and make idlis.

3. Heat water in an idli vessel or steamer. Mix the fermented Ragi idli batter well and pour a ladle of batter into the idli moulds and place it inside the steamer or idli cooker.

4. Steam cook for 10-15 minutes or until a toothpick inserted in the centre of the idli comes out clean. Once done sprinkle water and remove from the mould after 2-3 minutes.

5. Serve hot with sambhar or chutney of your choice.



Nutrition

  • Serving Size: 4
  • Calories: 220-230Kcal
  • Fat: 10-12g
  • Carbohydrates: 40-50g
  • Protein: 20-25g

Oats Poha

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Oats Poha


Description

Oats Poha is a savoury dish originating from the Indian Subcontinent, most common in South Indian breakfast, cooked as a thick porridge from dry roasted semolina or coarse rice flour. Oats poha is a healthy breakfast and a healthier version of Rice flakes Poha. This can be consumed in the breakfast as well as snack items. Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences. Today it is popular in most parts of India and is prepared in various ways. This recipe is good for weight loss, diabetic and heart diseases as it is rich in fiber.


Scale

Ingredients

  • 1 cup oats
  • 1 cup vegetables (Chopped carrots, peas, capsicum )
  • 1 tomato medium sized
  • 1 onion thinly sliced medium
  • ¾ cup water (adjust as needed)
  • Salt as needed
  • 1 pinch Turmeric
  • Oil as needed
  • 34 Cashewnuts
  • ½ tsp mustard seeds
  • ¼ tsp red chili powder
  • Coriander leaves as needed

Instructions

  • Dry roast oats until golden or they begin to smell good. Set aside.
  • Heat a pan with oil. Add mustard seeds ,allow to crackle.
  • Add cashew nuts and saute till they are lightly browned
  • Add onions and fry until they turn slightly golden or pink.
  • Saute vegetables carrot, capsicum,  peas for 2 to 3 mins. Add chopped tomatoes, sprinkle salt and turmeric.
  • Cook until the tomatoes turn completely mushy.
  • Add chili powder
  • Mix and fry for 2 to 3 minutes until it smells good.
  • Add water and bring it to a boil.
  • Add oats and stir well.
  • Cover and cook. If needed add more or less water to adjust the consistency.
  • Add coriander leaves.
  • Serve it hot


Nutrition

  • Serving Size: 1
  • Calories: 225 Kcal
  • Fat: 3 g
  • Carbohydrates: 30 g
  • Fiber: 5 g
  • Protein: 4 g