When I was in India last year, I happened to follow few of the regional cookery shows. Most of the cookery shows talked about being healthy; healthy foods & magical grains that helped the humans. Every single show talked about oats. My question is are we encouraging the usage of oats at the cost of our staple food??
We have such wonderful grains like ragi/finger millet, jola/sorghum, bajra/pearl millet & others. They are all great for health. Why are those grains not encouraged? No, I'm not against eating oats. I too buy oats & use it regularly.What I mean to say here is, don't blindly follow what is said. Consume oats but at the same time analyze what is better for you!
Here is a reference of nutritional information of oats and sorghum. Refer here for more.
|Oats vs Sorghum|
Above information is taken from here.
Wasn't that too much of controversial discussion?! Let me get back to my business!
Here is the recipe of oats idli.
Preparation Time: 10 mins
Cooking Time: 20 mins
Ingredients: (Makes around 15-18 idlis)
- Quick cooking Oats: 1 cup
- Rava/Semolina/Cream of Wheat: 1 cup
- Yogurt: 1 cup
- Water: 1 cup
- Oil: 2 tsp
- Mustard seeds: 1/2 tsp
- Channa dal/Gram dal: 1 tbsp
- Curry leaves: 8-10 nos, coarsely chopped
- Cashew nuts: 1.5 to 2 tbsp
- Eno's fruit salt: 1 tsp (Refer notes below)
- Salt: As needed.
Dry roast the oats on medium heat until it changes its color. Allow it to cool. Once cool, grind it to a coarse powder.
Heat oil in a broad pan. When oil is hot, throw in the mustard seeds. When the mustard seeds splatter, add the channa dal & cashew nuts. Roast until the dal & nuts turn golden brown. Add in the curry leaves & saute.
Add the semolina to the mixture & roast on medium heat until the semolina releases a nice aroma. The semolina will gradually turn to golden brown. Turn off the heat & scoop it out to a clean bowl. Allow it to cool.
Once the semolina comes back to room temperature, add in the powdered oats & mix well.
Beat the yogurt & add the yogurt, water & salt to the semolina oats mixture. Mix well & let it sit for about 30 mins.
The mixture will thicken after 30 mins, add little water to bring it to the normal idli batter consistency.
Grease the idli plates/moulds & keep the steamer on medium-high heat.
Add in the fruit salt & mix gently. The batter will rise & become soft & fluffy.
Scoop out around 2-3 tbsp of batter & pour it on the idli/idly moulds. Steam the idlis for 15-20 mins.
Allow it to cool for 5 mins. Serve it hot with a chutney/dip of your choice.
Side dishes that go well with this idli are:
Red chilli chutney
- If you cannot find Eno's fruit salt, you could replace it with half the quantity of baking soda.
- Once baking soda/ fruit salt is added to the batter, make the idlis immediately. The batter should not be kept for a long time unused.