- 2 cups rolled oats
- 3 tsp oil
- 1 tsp turmeric powder
- 1 tsp mustard seeds
- 1 tsp urad dal
- 5 to 6 curry leaves
- 1 whole dry kashmiri red chilli , broken into pieces
- 2 green chillies ,
- 1/2 cup finely chopped onions
- 1/4 cup finely chopped carrot
- 1/4 cup green peas
- 1 tsp sugar
- salt to taste
For The Garnish
- 2 tbsp finely chopped coriander
- Heat 1 tsp of oil in a non-stick pan, add the oats and ½ tsp of turmeric powder and saute on a medium flame for 3 to 4 minutes or till it turns light brown in colour, stirring occasionally. Keep aside.
- Heat the remaining 2 tsp of oil in a broad non-stick pan and add the mustard seeds. Add the urad dal, curry leaves, red chillies and green chillies and saute on a medium flame for 1 minute.
- Add the onions and saute on a medium flame for 1 minute or till the onions turn translucent. Then add the carrots and green peas and saute on a medium flame for 2 minutes.
- Add the oats mixture, sugar, salt and remaining ½ tsp of turmeric powder, mix well and cook on a medium flame for 1 minute, stirring continuously.
- Add 1½ cups of hot water, cover and cook on a slow flame for 5 to 7 minutes, stirring occasionally. Add chopped coriander for garnishing and serve.
- 1 cup oats
- 1/2 cup rice flour
- 1/2 cup wheat flour
- 1/2 tsp salt
Soak oats in water for 5 minutes and grind it to a smooth puree.
In a medium bowl add oats puree, wheat flour, rice flour, and salt. Add water little by little, mix well and make a smooth batter without any lumps.
On a non-stick pan pour a spoonful of batter and spread it into a thin circle.
Drizzle oil on sides and cook until the bottom side of the dosa turns into crispy or the color changes into golden brown. Flip and cook on the other side for few seconds and serve.
- Roasted, crushed oats
- Grated carrots
- A little oil, mustard, curry leaves, chana dal, urad dal, green chillies
- Roast the oats in a pan and then crush them till they have formed a fine powder.
- Add grated carrots to the oats powder along with salt and curd.
- In a frying pan, heat some oil and sputter mustard seeds, urad dal, chana dal, curry leaves and green chillies. Add this mixture to the idli batter.
- Mix the batter well and let it be of a thick consistency (like an idli batter). Grease the idli pan and steam the idlis till they are cooked. Enjoy with coconut chutney and sambar.
- 1 cup roasted quick cooking rolled oats
- 1/2 cup roasted beaten rice
- 2 tsp oil
- 1/4 tsp mustard seeds
- 2 green chillies
- 6 to 8 curry leaves
- a pinch of asafoetida
- 1/2 tsp turmeric powder
- 1/4 cup roasted chana dal
- 1/2 cup whole wheat khakra , broken into pieces
- salt to taste
- 1 tsp powdered sugar
- Heat the oil in a broad non-stick pan, add the mustard seeds, green chillies and curry leaves and saute on a medium flame for 30 seconds.
- Add the asafoetida and turmeric powder and saute on a medium flame for a few seconds.
- Add the oats, poha and chana dal, mix well and cook on a medium flame for 1 minute.
- Add the khakhra, salt and sugar, mix well and cook on a medium flame for 1 minute.
- Allow it to cool and store in an air-tight container.
- 1 cup quick cooking rolled oats
- ½ cup whole wheat flour
- 2 teaspoons apple pie spices
- 1 tablespoon chia seeds
- ¼ teaspoon baking soda
- 1 large banana, mashed (about 1/2 cup)
- ½ cup cashew butter
- ½ cup honey
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 cup dried raisins
Preheat oven to 350º F. Line two cookie sheets with parchment paper. Set aside.
- In a small bowl, combine oats, flour, apple spices, chia seeds, and baking soda. Set aside.
- Stir together, in a large bowl, banana, cashew butter, honey, milk, and vanilla. Stir the oat mixture into the banana mixture until combined. Stir in dried raisins.
- Using a 1/4-cup measure, drop mounds of dough 3 inches apart on prepared baking sheets.
- With small spoon dipped in water, flatten and spread each mound of dough to a 2 1/2-inch round, about 1/2-inch thick.
- Bake for 15 minutes, or until browned. Transfer to wire racks to cool completely.