Tuesday, August 23, 2011

Oats Vermicelli idli

Adapted from Mallika Badrinath's recipe in 100 Oats recipes book.


1.5 cups dry roasted oats
1 cup roasted vermicelli
2 cups thick curds beaten
Bit of cooking soda
2 tsp oil
1 tsp mustard seeds
1 tsp blackgram dal
1 tsp bengalgram dal
Salt to taste
1 small onion finely chopped
1/2 tsp ginger paste
1 green chilli finely chopped
Few curry leaves
Optional : Finely chopped cabbage, carrot, boiled peas

Soak the vermicelli for 10 minutes in the curds. Add the oats to it and mix well. Let it stay for another 5 minutes. Heat oil and add mustard seeds. When it splutters, add blackgram dal, bengalgram dal, curry leaves, green chillies and ginger paste. Then add chopped onions and fry for a minute. Add this to the oats vermicelli mixture and add salt. Add water as required to make it a bit loose, but not watery.

Grease idli plates with little oil and put this batter in each hole. Steam for 10 minutes till a toothpick comes out clean when inserted in the idli.

Serve hot with chutney/sambar of your choice.
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