OATS CHILLA

NEEDED
oats - 1 cup ---powdered
Besan / gram flour/kadalaimavu - 1 cup
Rice flour - 1  - 1 1/2 tbsp
Salt
Water as required
1/2 tsp jeera
Tomato - 1  finely chopped
1 onion - big - finely  chopped
Hing
Turmeric -  a pinch

METHOD

• In a bowl add powdered oats, rice flour and besan .
• Add jeera,tumeric, hing, salt.
• Add water as required , mix well to a dosa batter consistency.
• Add finely chopped onion and tomato.
• Mix well.
• Heat tawa and make same as dosai.
• Serve hot with coconut chutney .

OATS ADAI

NEEDED
1 cup - oats
1/2 cup - toovar dal
1/2 cup - channa dal
Red chilly or green chilly
Small piece ginger
5 -6 curry leaves
Hing
Salt

METHOD
soak the dal tog in water for an hr .
Then wash and drain the water.
Add oats , ginger, chilly, and 1/2  the dal and grind 1st.
Then add the remaining dal and grind to a coarse paste, adding water as required.
Add salt , hing and mix well to a batter.
Spread a laddle full of batter in a tawa.
Add little oil and cook on both sides.

NOTE
Can add onion or drumstick leaves  to the adai .
Instead of rice , oats is used .so the adai is very soft.

OATS BISI BELABATH

NEEDED
onion - 1 - roughly chopped
tomato - 1 - chopped
mixed vegetable - chopped - 1 cup
(carrot, cauliflower. beans , potato , brinjal, tindora/kovakai, pumpkin , capsicum , peas .........any )
tamarind water - 1 cup
toovar dal - 1/4 cup
turmeric powder
hing
oats - 3/4 cup ( i used quicker oats)
salt
1 tbsp oil
1 tsp ghee
mustard, red chilly,  methi seeds - 1/4 tsp ,curry leaves

FOR BISI BELLA MASALA POWDER
to roast and grind
oil - 1 tsp
corriander seeds / dhaniya - 1 tbsp
red chilly - 6
channa dal - 2 tsp
urad dal - 1 tsp
methiseeds/ fenugreek - 1/2 tsp
poppy seeds - 1 tsp
grated coconut - 1 cup ( add at last )

roast all the above said items ,
grind to a powder and keep aside.

METHOD 

• Pressure cook toovar dal  and par boil or steam the vegetables. 
• in a wok add oil , temper mustard, red chilly , methi seeds, curry leaves. 
• add the onion and fry till light brown. 
• then add tomato , hing , haldi .cook for 2 minutes.
• add tamarind water. 
• add salt and bisi bella masala..
• cook till the raw smell goes , and add the cooked vegetables.
• add the cooked toovar dal . 
• now add the oats , stir constant .
• add water if required .
• close the lid and cook on medium flame .
• add 1 tsp ghee , mix well and remove .

OATS ADAI

NEEDED
1/2 cup- toovar dal
1/2 cup - channa dal
4 tbsp - urad dal
oats - 1 cup
small piece ginger
4 - 5 green chilly
1/ 4 tsp - saunf
salt to taste

METHOD
Wash the dal once and add the oats .
add enough water and keep aside for 3hrs .
Take a jar and grind the ginger,  green chilly,  saunf 1st .
then add the dal and grind to a coarse paste.
( dosa batter consistency)
Add salt and mix well.
Add chopped drumstick leaves or palak to the batter , before making adai .
in a tawa add little oil , take a laddle full of batter and make a thick adai .
cook on both sides till golden brown.

NOTE
This adai will be very soft, coz we have used oats instead of rice.
no need for fermenting. Can prepare after grinding itself.

MASALA OATS

  

  

NEEDED:
vegetables:  1 small potato , 1 small tomato, 5 beans, 1 small capsicum , 1 carrot, 1 onion.
( finely chop all these veg.)
oats - 3/4 cup
water - 2 cups r as req
salt
jeera pepper powder
little garam masala
1/2 tsp sugar (opt)
1 tsp oil, 1/2 tsp jeera - for tempering

METHOD:

• In a pan temper 1/2 tsp jeera , add the onion . fry till light brown .
• then add the remaining veg , cook for 2 min .
• add the oats , & water as req .
• add salt , jeera  pepper powder.
• add little garam masala & mix well.
• serve hot in a soup bowl .
• keep in medium flame & cook for few min .

OATS VEGETABLE TIKKI

NEEDED:
oats- 1 cup
potato -2 ( boiled and mashed)
grated -(lauki,cauliflower, carrot,capsicum)- tog 1 cup
salt
red chilly powder
amchoor powder
chopped corriander
(lemon juice - 1tsp, oregano- 1 tsp)- optional
thick curd to bind - 2 tbsp

METHOD:

• mix all ing . mash well to bind.then make tikki.

OATS PARATHA

NEEDED:
1  cup - oats
2 cup - wheat flour
salt
ajwain - 1 tsp or jeera - 1 tsp( can even add both)
chopped spring onion greens -little or drumstick leaves
green chilly - 1 finely chopped
water as req

METHOD:

• knead everything together to a soft dough.and make roti.

OATS DOKLA

INGREDIENTS:

FOR GREEN CHUTNEY
1 handfull corriander
6-8 green chilly
salt
1tsp cumin seeds/ jeera
small piece ginger
grind to a paste adding water.

FOR DOKLA
1 cup oats
1/2 cup rawa (roasted)
2 - 2 1/2 cup curd ( approx)
1 tsp oregano /herb ( optional)
1 packet ENO
1 carrot grated
1 capsicum - finely chopped
salt
1/2 tsp sugar

METHOD:

• combine rawa, curd, salt, oregano, sugar. keep aside for 10 min.
• mix well to get a thick batter.
• add eno to the batter just before preparing dokla.
• pour 1/2 the batter in a greased vessel.
• sprinkle carrot, capsicum , green chutney, and  again pour the reamining batter.
• keep this inside a cooker and  steam for 15 - 20 min .
• remove and put pieces.
• serve garnished with corriander, grated coconut and the remaining carrot , chutney.

OATS IDLY

ingredients:          makes 7 idlies
1/2 cup oats - grind to a powder ( just turn slightly in a mixer)
1/2 cup roasted rawa
1 cup curd (approx)
salt 2 taste
1 packet ENO
oil for greasing

method:1. put oats powder, rawa , curd , and salt in a bowl and  mix well.
2. add little water,to make a smooth batter of thick , yet slightly pouring consistency.
3. keep this batter aside for 15 -20 min.
4. before making idlies, mix ENO in the batter and  immediately fill the greased idly cups with the batter.
5. steam for 15 min .
6. serve with chutney.

OATS KULI APPAM

INGREDIENTS:

1. 1cup oats
2. 1/2 cup rice flour
3. 2 tbsp roasted rawa
4. 1/4-1/2 cup curd
5. salt to taste
6. small piece ginger -finely chopped or grate
7.2 medium size green chilly -finely chopped
8. chopped corriander -3 tsp
9. chopped coconut -2 tsp
10.1 big onion -chopped

METHOD:

• 1. mix all the above said ingredients to a dosa batter consistency and  keep aside for 15 min.
• 2. grease the paniyaram pan holes with oil and pour the batter in the holes.
• 3.cook till golden brown(add little oil if required.)
• 4. turn the other side and  cook till done.
• 5. serve hot with coconut chutney.

OATS LADOO

Let me start my blog with a healthy sweet . i have taken this oats ladoo and 2 more oats receipes from a simple cooking blog . tried ladoo 1st and am posting the same now.

 INGREDIENTS:

1 cup oats.
1cup roasted fine rawa ( chiroti rawa)
11/2 cup powdered sugarelachi/cardamom powder
(broken cashewnut ,raisins/kismis)- roasted in ghee
1/4 -1/2 cup melted ghee.

METHOD:

• Dry roast the oats and powder the same.
• mix the above ingredients and add ghee slowly and make ladoos