Steamed & Spicy Oats-Semolina(suji) Masala Idli
Today I am going to share a
very healthy and tasty recipe of
Oats and Suji Masala Idli. This recipe makes
it easier to incorporate oats into our daily diet. Here I have used only
carrots but if you want you can use green peas, corn, spinach, methi leaves
etc. or combination of all these vegetables. I have tried to make these idlis a
bit spicy . Like most Indians my kids
are also fond of spicy food. So this is a mom’s attempt to get some healthy
food into their kids without too much of fuss. Well my kids aren’t kids anymore
so I guess recipe is good enough for adults too.
Makes: 33 small cocktail
idlis
Ingredients:
For Idli Batter:
3/4 cup oats
1/3 cup semolina (suji)
1/3 cup plain yogurt
1/2 cup grated carrots
1/2 tsp. Ghee/oil + some oil
for greasing the idli moulds
1/2 tbsp. urad dal dhuli
(split black gram without skin)
1/2 tsp.rai (black mustard
seeds)
1 sachet of Eno fruit salt
(without any flavor)
3-4 green curry leaves
1tsp. salt or to taste
Approximately 1 cup of water
(for the batter)
For Final Tempering :
1/2 tbsp. sesame seeds (white)
1/2 tsp. rai (black mustard
seeds)
1/16 tsp. or a small pinch of
heeng (asafoetida) (it’s optional)
1/2 tsp. finely chopped green
chillies
1/2 tsp. red chilli powder (I
have used mildly spiced and good for color Kashmiri red chilli)
3 tsp. Of ghee/oil
For Special Spice Mix :
1/2 tsp. kala namak (black salt)
1/2 tsp. amchur powder (dry
mango powder)
1/2 tsp. kasuri methi powder
(dry fenugreek leaves crushed)
METHOD:
1. Take a pan and put your
quick cooking oats into it and on a slow flame dry roast it for a minute. Take it off the burner and when it comes to room temperature, grind it to a powder in a grinder. Some people like to use these oats without roasting,which is also fine in that case you can directly put oats into the idli batter.
2. Take a bowl and put in semolina,
oats, plain yogurt, grated carrots, some torn curry leaves, salt and water. Mix
everything properly.
3. Take a tempering spoon or
any small vessel with handle and put in ½ tsp. of oil/ghee and switch on your
burner on low heat. As oil heats up add your mustard seeds, urad dal and stir
with a spoon till mustard seeds start to splutter and dal turns slightly brown. Switch off the flame and
add this tempering to prepared idli batter.
5. After adding tempering to
your idli batter put one sachet of Eno fruit salt (without any flavor) to it
and sprinkle few drops of water on fruit salt to help in its activation. Mix
everything well, and with a spoon start filling up cavities in the idli mould
with the batter.
6. When these moulds are
filled up put it in the idli cooker and close the lid .Let it cook for 15
minutes.
7. After 15 minutes switch
off the burner and carefully remove idli cooker’s lid and take out the
mould.Allow it to cool for a minute and then using a knife take out all idlis
from the mould and keep aside.
8. Spice Mix : Now you can prepare the
special spice mix. Take kala namak, amchur powder and kasuri methi powder in
equal quantity and mix well
9. Final Tempering: Put a broad and shallow vessel on burner and switch it on. Add ghee/oil and when it heats up add mustard seeds, sesame seeds, a small pinch of asafoetida powder green chilies, red chilli powder and when mustard and sesame seeds start to splutter add in your idlis and mix everything well for a few seconds and then add spice mix to your idlis. Bring together everything and switch off the burner. Garnish with some fresh chopped coriander leaves before serving.
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