Tuesday, October 14, 2014

Oats Cookery Workshop Part 3 :Recipe No:5 - Oats-Breadcrumbs Instant Idlis.


In continuation to the last two posts - on the Oats Cookery Workshop Demo -
 
Recipe 5 of 8 - Oats - Breadcrumbs Instant Idli.
Oats Type Used - Regular Quick Cooking
Recipe Type - Snack
 
 
 
Ingredients:
1/2 cup oats
3/4 cups bread crumbs (the crumbs of 3 toasted bread slices)
Slightly less than 1/2 cup sooji rava                    
1- 1 and 1/2 cups thick buttermilk Salt
Grated carrot – ½
Cilantro
3/4 tsp of baking soda
For tempering -  urad dal, mustard seeds, and a pinch of asafetida


 
 
Method:

 Powder the quick cooking oats and mix with the bread crumbs in a deep bowl. Add rava and salt.


Gently stir in the buttermilk until all of the batter is of one consistency and no dry flakes around.

 
Add cilantro and the grated carrot into bowl. Mix well to coat.



Temper in 1 tsp of oil the mustard, urad dal and asafetida until the mustard pops and the urad dal turns golden. 

 
Add to the batter.
Grease the idli pans, pour the batter and steam for about 10 mins.

 
Allow them to cool before scooping the idlis.
Serve hot with chutney/sambar of choice.
 
 
The idlis presented along with some tomato chutney, during the workshop.
 
Click on the links below to go back to the previous posts
 
 

3 comments:

  1. wow dear sona.. truly magnificent idlis.. i have setup an avent Meat lovers month if you are non veggie.. i would like to see your participation dear

    ReplyDelete
  2. Loved this oats idli!!! I think I would eat them without any sides :)

    ReplyDelete

Tuesday, October 14, 2014

Oats Cookery Workshop Part 3 :Recipe No:5 - Oats-Breadcrumbs Instant Idlis.


In continuation to the last two posts - on the Oats Cookery Workshop Demo -
 
Recipe 5 of 8 - Oats - Breadcrumbs Instant Idli.
Oats Type Used - Regular Quick Cooking
Recipe Type - Snack
 
 
 
Ingredients:
1/2 cup oats
3/4 cups bread crumbs (the crumbs of 3 toasted bread slices)
Slightly less than 1/2 cup sooji rava                    
1- 1 and 1/2 cups thick buttermilk Salt
Grated carrot – ½
Cilantro
3/4 tsp of baking soda
For tempering -  urad dal, mustard seeds, and a pinch of asafetida


 
 
Method:

 Powder the quick cooking oats and mix with the bread crumbs in a deep bowl. Add rava and salt.


Gently stir in the buttermilk until all of the batter is of one consistency and no dry flakes around.

 
Add cilantro and the grated carrot into bowl. Mix well to coat.



Temper in 1 tsp of oil the mustard, urad dal and asafetida until the mustard pops and the urad dal turns golden. 

 
Add to the batter.
Grease the idli pans, pour the batter and steam for about 10 mins.

 
Allow them to cool before scooping the idlis.
Serve hot with chutney/sambar of choice.
 
 
The idlis presented along with some tomato chutney, during the workshop.
 
Click on the links below to go back to the previous posts
 
 

3 comments:

  1. wow dear sona.. truly magnificent idlis.. i have setup an avent Meat lovers month if you are non veggie.. i would like to see your participation dear

    ReplyDelete
  2. Loved this oats idli!!! I think I would eat them without any sides :)

    ReplyDelete