Oats Idli

Ingredients: (Makes 10 idli)

1 cup saffola masala oats, ground into powder.

½ cup semolina

½ cup curd

Around 1 cup water

2 medium carrots, finely shredded.

1 teaspoon mustard seeds.

9-10 curry leaves, roughly broken into smaller size by hand

Salt to taste

Red chilli powder to taste

1/8 teaspoon soda bicarb

1 tablespoon oil.

Recipe:

Mix nicely together oats, semolina.

Add curd and water and whisk into batter. Keep aside.

In pan on medium flame, add oil, mustard seeds and curry leaves, sauté till seeds crackle and then add shredded carrot. Sauté for a couple of minutes or till extra juice from carrot has evaporated. Add this to batter along with salt and red chilli powder and mix.

Add soda bicarb and whisk for 4-5 minutes nicely or till air bubbles appear on the surface.

Now pour the batter into already greased idli maker and steam it for 4-5 minutes. To check if idli is ready, poke it with a toothpick or a knife if it comes out clean idli is ready. Serve with chutney.

Note:

Any kind of vegetable can be added in the batter.

Chinese Soya Vermicelli

Begin with soaking 1/2 cup soya grains in water, when they turn soggy 

drain the excess water and keep aside. Boil 1/4 cup vermicelli in water, 

and keep aside. In a wok, add 1/2 inch ginger chopped, 4-5 slices of 

chopped garlic and saute on medium flame, add one chopped onion, 

one chopped capsicum (1 inch size) and saute for few minutes, add 

pinch of salt to avoid browning. add 1 table spoon each or as per your 

taste of soy sauce chilli sauce tomato ketchup and mix well. Add some 

water to aid in proper mixing of masala. Add soaked soya and 

vermicelli mix well. Sprinkle green onion, add vinegar and serve hot.

Oats Pancake

Ingredients:

3 Brown bread slices

½ cup saffola masala oats

½ cup thick curd

¼ cup semolina

¼ cup all purpose flour / maida

½ cup Water, or as required.

½ teaspoon baking soda

Salt and chilli powder to taste.                                                      

½ part each of onion, tomato and capsicum finely chopped.

¼ inch ginger

Recipe:

Grind together bread slices and oats into fine grains. Add curd, semolina, maida, ginger and blend together.

Pour the batter in a bowl, add water, salt chilli powder and whisk well. Add vegetables and baking powder. Mix well and keep aside for 15 minutes for soda to work.

Then make pancakes fry them on both sides till golden in color. Serve hot with coriander chutney.

Note:

Saffola oats are available in different flavours, try this recipe with each one of them and taste a different pancake every day.

Increase or decrease the quantity of water depending upon how thick you want your batter to be.

Add any vegetable in the pancake, or even different herbs to enhance the flavour.