Posted in Breakfast, Healthy Snacking, Recipes

Rava and Oats Idlis – Semolina and Instant Oats Steamed Cakes!

I have to admit, neither was a big fan of oats nor do I used to pay much attention to the bashing of instant oats as just another cereal producers gimmick as a nutritious breakfast. I still don’t know whether eating instant/rolled oats are absolutely useless nutritionally as people claim on the internet, but the thing is, even if the instant oats have a bit of higher glycemic load, I would not mind them so much for breakfast. Sure, I don’t want to indulgence in a carb fest every morning, but after 8 hours of fasting, I would probably take those extra carbs when my body really needs it rather than, say the less metabolically active times of the day.

 

Okay enough of my blabber, I will get down to why I love this. Of course, my Idli loving soul sings at the very mention of the word idlis, but that is not the only reason I love this. The maximum appeal of this, for me, as a go-conquer-the-world breakfast lies in the fact that it is so so easy to put it together when you are running short of time. You could roast and powder the oats the night before and mix them with semolina. So all you have to do in the morning is, add yogurt and seasoning, make a batter with lukewarm water, let it rest for a short while and steam! ❤ Sounds doable, no? Yeah well, to the lazy, “I don’t think I will be able to fully open my eyes for another hour” me, it does!

Recipe: Makes 8-12 Idlis depending on the size of the steaming containers ( Recipe adapted from Tarla Dalal’s website, available here)

Ingredients:

  • 1 cups instant oats, lightly roasted and powdered,
  • 1/2 a cup of semolina/rava/sooji,
  • 1 cup of thick curd/greek yogurt,
  • 1/2 cup of lukewarm water,
  • salt, to taste,
  • 1 tbsp of ginger-green chili paste,
  • 1/2 tsp of fruit salt/eno,
  • a little fresh coriander, finely chopped,
  • oil, for greasing,
  • a few cashews that are split or broken into pieces,

Method:

  1. Mix all the ingredients except water, fruit salt/eno, oil, and the cashews in a mixing bowl. Now, gradually add lukewarm to warm water and make a batter of thick but pouring consistency, like regular idli batter. Let it rest for 30 mins.
  2. Grease the idli moulds well with some oil and keep them ready.
  3. After the batter has rested well, and when you are ready to make the idlis, check the consistency of the batter and if it feels too thick, add a tbsp or two of water to adjust. Just before steaming, add the fruit salt and mix in well. For more details about how I make/steam regular idlis, see here. Don’t stir vigorously or else the froth will be lost, just mix all the Eno with the batter.
  4. Immediately, pour into idli moulds, top each idli with a piece or two of cashew and steam for 10-12 mins. Don’t lose any time after you add Eno, or else the idlis might turn hard.
  5. Cool slightly and remove from the moulds. Serve these idlis piping hot with Coconut chutney and sambar, or an accompaniment of your choice.
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