Showing posts with label Oat Recipes. Show all posts
Showing posts with label Oat Recipes. Show all posts

Oats Millet Rava Dosa



BM #134 Week 3 Day 3 - 

We love Rava dosa very much and so when I had to think about a dosa with the letter 'O', I had a strong feeling that I could come up with some kind of rava dosa with Oats and this recipe was born.

I basically substituted Rice Flour and Maida with Oats Flour and millet flour and these dosas were a delight to have. They were not super crispy but crisp enough for my taste. :)

Here are some of the other variations of Rava Dosa I have previously made -

Ingredients - 

Rolled Oats 1/2 cup
Foxtail millet 1/4 cup
Sooji / Bombay Rava 1/4 cup
Yogurt 1/2 cup
Water 3 cups (or more as needed)
Green chilies finely chopped 1 tsp
Ginger, grated 1 tsp
Crushed pepper 1/4 tsp
Coriander leaves finely chopped 2 Tbsp
Onions finely chopped 1/2 cup
Salt as needed
Oil to shallow fry the Dosas


 Method Of Preparation -

Dry roast rolled oats and foxtail millet for about 2-3 minutes. Remove from heat and grind into a fine powder upon cooling.

In a mixing bowl, add the above flour, rava and salt and whisk well.

Add crushed peppercorns and yogurt. Whisk adding as much water as needed to make a stiff batter. Cover and rest the batter for a few minutes.

After about 10-15 minutes, add the grated ginger, finely chopped green chilies, and coriander leaves into the batter. Add about 1.5-2 cups of water to make the batter runny.

Just as for the regular Rava Dosa, heat the griddle, pour the batter from the outer circle towards the center and make sure not to spread the batter using a ladle. Spray oil as needed and allow the dosa to cook on the underside.

When the dosa is easy to peel off , flip the dosa to cook on the other side as well.

Remove and continue with the rest of the batter.

BMLogo

Preparation Time 30 minutes + Resting time 15 minutes
Makes 12 Dosas

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Posted by Harini R on Thursday, May 19, 2022
3 comments
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Oats Vegetable Uthappam



BM #124 Week 2 Day 3 - 

Here is how I made Oats Vegetable Uthappam with no rice flour.
Until recently I used to add rice flour to Oats and make Oats Uthappam. 

This is a perfect breakfast which can be whipped up in a few minutes with no advance preparation. I have tried with grated bottle gourd and finely chopped bell peppers as well and they taste divine.

 Ingredients - 

Oats (Old fashioned Rolled) 1/2 cup
Curds (yogurt) 1/2 cup
Onions finely chopped 1/4 cup
Tomato finely chopped 1/4 cup
Carrots grated 3 Tbsp
Ginger-Green Chilie paste 1 tsp (or as per taste)
Coriander leaves finely chopped a handful
Jeera 1/2 tsp
Asafotida (Hing) a pinch
Salt as per taste
Oil as needed


 Method Of Preparation -

Coarse grind the oats and add Jeera, Hing and salt to the above flour mix.

Add Curd to make a batter. Add water if required. Whisk well and set it aside for about 10 minutes. 

Just before making the uthappam, add finely chopped onions, carrots and tomatoes, ginger-green chili paste and mix them in the batter.

Also mix in the chopped coriander leaves.

On a hot Tawa, take a ladleful of the batter and spread it to an agreeable thickness and spray some oil and let it brown.

Flip it carefully and remove once it is cooked.

Continue with the rest of the batter.

Serve it with any chutney of your choice. I served it with Tomato chutney and Chutney Podi.


BMLogo


Preparation Time 25 minutes
Makes 4 nos

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Posted by Harini R on Monday, July 12, 2021
4 comments
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Almond Cranberry Bites



BM #101 Week 1 day 1 - 

 This week I shall go back to my favorite theme - Kid's Delight - No Cook Dishes.
Today I present these power bites which are a family favorite. Play around with the ingredients to suit your taste buds and they come out good in whatever proportions each of them are added.

 Recipe Source here
Ingredients - 

 Almonds 1/4 cup
Rolled Oats 1/4 cup
Dates 5-6
Sweetened-Dried Cranberries handful

Method Of Preparation -
Pulse the almonds and oats and set them aside.

 Pulse the dates and cranberries. Add in the pulsed almonds and oats. Mix well and add more almonds/oats if the mixture is too sticky.

 Pinch small lime sized portions and roll them into desired shapes. Store them in an airtight container. I set them out on the table and they were gone in a few hours.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#101.
Sending this to Srivalli's Kid's Delight event, guest hosted by Ritu themed on No Cook Dishes


Preparation Time 10 minutes
Makes 12

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Posted by Harini R on Monday, June 3, 2019
9 comments
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Black Bean Burger Patties



BM #100 Week 2 Day 3 -

 To end this series of recipes starting with the letter 'B', I have here black bean burger patties which I make ahead and freeze so my kids have home made burger patties when the craving for a burger strikes them.

 I am sorry for the picture of the frozen patties as I seem to have misplaced the actual pictures. The actual burger picture was found in my phone so I didn't have to assemble the burger for this post again. I pulled out the frozen patties and took a picture for this post :).

 Ingredients - 

 *Black Beans soaked, pre treated and boiled 1 - 1 1/2 cups
Rolled Oats coarsely ground 1/2 cup
Onions finely chopped 1/2 cup
Bell Pepper/Capsicum finely chopped 3 Tbsp
Almonds Crushed 1/4 cup
Garlic 1 clove + Green Chillies 4 crushed
Salt as needed
Flax meal 1 Tbsp + warm water 1 Tbsp
Oil 1 Tbsp
Cumin seeds 1/2 tsp
For the Burgers - 
Buns as many as needed
Mustard, Mayo, Hot Sauce, Guacamole, Cheese, Onion slices, Tomato slices as needed (Add the condiments as per preference).

 *Canned Black Beans also work - Just rinse and dry the beans. Baking the rinsed beans for about 10 minutes to make them dry faster is also a great idea.

 I added 1/4 cup of roasted gram powder as I felt the dough was a little runny. 

Method Of Preparation -

 Mash the boiled/baked black beans.

 Coarsely crush the rolled oats and almonds.

 Powder flax seeds and mix in 3 tablespoons of warm water and set aside for a couple minutes.

 In a heated pan, add oil and cumin seeds. Saute onions until they are translucent and saute bell peppers for a minute or two.

 In a mixing bowl, add the mashed black beans, the sauteed onions and bell peppers. Add in salt, crushed garlic, crushed green chilies, crushed oats and almonds.

 Knead to make a stiff dough. [I added some roasted gram powder as the dough was a little runny].

 Divide into 10-12 equal portions. Shape each portion into a patty.

 In a heated griddle, drizzle oil and shallow fry the patties on both sides until they are golden brown.

 Remove from heat and assemble the burgers.
The patties can be frozen and reheated when needed.

 To assemble the burger, toast the burger buns, place the bean patty on the base, drizzle the condiments, layer the vegetables using, top it with the other slice and serve.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#100.

Preparation Time 25 minutes
Makes 10-12 patties

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Posted by Harini R on Sunday, May 12, 2019
10 comments
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Pumpkin Spice Overnight Oats



BM #93 Week 1 Day 3 - 

 When we are talking about breakfast, can we forget the Overnight Oats? I couldn't either. So keeping in view the season in my neck of the woods, I chose to showcase a pumpkin flavored overnight oats recipe.

 Feel free to play around with the ingredients as it suits your taste buds. You can omit the yogurt and use Almond milk or Soy milk to make it vegan. I love Greek Yogurt in Overnight oats as I find it tends to make it creamier. Also feel free to omit the chia seeds and add flax seeds if that is your preference.

 I have used a mason jar but any air tight container will work. 

 Whenever I get pumpkin home, I peel, cube and freeze. It comes in handy at times like this :).

 The maximum time I used the night before was to cook the pumpkin and puree it which was about 7-8 minutes. Set aside all the toppings which I had on hand and in the morning assembling it was a breeze, about 2 minutes (Didn't factor in the photo shoot :)).

Ingredients - 

 Rolled Oats 1/2 cup (Old fashioned oats is fine)
Pumpkin Puree 1/3 cup
Milk 3/4 cup
Greek Yogurt 2 Tbsp
Chia Seeds 1 tsp
Salt a pinch
Cinnamon Powder 1/4 tsp
Pumpkin spice 1/2 tsp (I used a little less)
Honey / Maple Syrup 1/2 Tbsp (or as needed)
Topping Ideas - Chocolate chips, Roasted shredded coconut, Raisins, Whipped Cream, Roasted almonds, Roasted Pumpkin seeds, Dried Cranberries etc.. 
 
Method Of Preparation -


In a mason jar or any air tight container, add Rolled Oats, Milk, Greek yogurt, Pumpkin Puree, Salt, Chia Seeds, Cinnamon Powder, Pumpkin Spice Powder and Honey. Mix it, seal it and refrigerate it for at least 4 hours. [I refrigerate overnight.]

 The next morning, divide the oatmeal into two portions, add the toppings and enjoy. If one of the portions is unused, it can be sealed and popped back into the refrigerator and can stay there for upto 3-4 days.

 The toppings I used are roasted almonds, dark chocolate nibs, roasted coconut shreds, raisins and a dollop of more Greek Yogurt.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93..

Preparation Time 10 minutes
Serves 2

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Posted by Harini R on Friday, October 5, 2018
12 comments
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Urad Moong Oats Dosa - Vegan



BM #93 Week 1 Day 1 -

 Welcome back to the regular edition of BM. After a hectic month of A-Z Flatbreads and more, we are back to a relaxed pace posting 3 recipes per week.

 This week I have chosen to highlight some easy to fix breakfasts for a weekday rush hour.

 This instant dosa is a God send for me as I soak the ingredients the previous night. The next morning I use a high power blender to make a fine batter in a matter of seconds. Peanut chutney to the side and the breakfast is done.

 For the peanut chutney, either I pre roast the peanuts in the microwave or countertop oven and have them ready so that making the chutney is a  matter of a minute.

 Try it out and see if this works for you as well and let me know.

 Ingredients - 

 Urad Dal 1/2 cup
Moong Dal 1/2 cup
Rolled Oats 1/2 cup
Poha / Flattened Rice 1/2 cup
Fenugreek Seeds  1 tsp
Salt and Oil as needed

Method Of Preparation -
Wash and soak all the ingredients except salt and oil (of course!) in about 6-7 cups of water for about 3-4 hours (I soaked overnight).

 Drain the water and grind into a fine batter. Add salt and set aside for a few minutes.

 Heat a griddle and pour ladleful of batter, spread it thin into a circle, spray oil as needed and allow it to cook.

 Flip the dosa and cook for a few seconds and remove on to a plate.

 Continue for the rest of the batter or as needed. Refrigerate the batter for upto 3 days.

 Serve them hot with a chutney of your choice.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93..

Preparation Time 20 minutes
Makes 20-24 dosas approx

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Posted by Harini R on Wednesday, October 3, 2018
13 comments
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O - Oats Puri



BM #92 Day 15  - 

 O for Oats Puri. I made a baked version of the puris to present a healthier version. I am sure the deep fried puris will be richer. 

 I pulsed the rolled oats into fine powder and proceeded with the recipe. These make a fantastic snack. I served them as the base for Dahi Papdi Chaat.

 Recipe Inspiration here
Ingredients - 

 Whole Wheat Flour 1 cup
Oats Flour 1/2 cup
Salt, Red Chili Powder, Kasuri Methi, Chaat Masala as needed
Sesame Seeds  1 Tbsp
Butter 1 tsp
Oil for greasing

Method Of Preparation -

In a mixing bowl, add the wheat flour and oat flour. Add in the salt, red chili powder, kasuri methi, chaat masala, sesame seeds and mix well.

 Rub in the butter into the flour mixture and add water to knead into a stiff dough. Cover and set aside for a few minutes.

 [For regular puris, pinch out equal portions of the dough, flatten them out as 3 inch discs, heat oil and gently slide them into the oil, fry on both sides and drain onto paper towels.

 But if they need to be baked, the process is slightly different. ]

 Pinch about 14-15 equal portions of the dough, roll them well. Between two well greased plastic sheets, press them to flatten them evenly.

 Using a fork, make impressions on them so they don't puff out. Arrange them on a parchment lined baking tray.

 Preheat the oven to 375 °F.

 Bake for about 17 minutes, flip them and bake for a further 5 minutes.

 Remove them from the oven and allow them to cool. They become crispy upon cooling.

 Serve them as preferred or just munch them away with tea.


BMLogo


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92




Preparation Time 15 minutes + Baking time 22 minutes
Makes 14-15

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Posted by Harini R on Tuesday, September 18, 2018
12 comments
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Sambar Oats



BM #87 Day 25 - 

I just realized that we are nearing the completion of this month long 'Explore the flavors'. We are thoroughly enjoying this series. hope all of you are as well. I shall post a Recap of the series in a few days. 

 This is one of my favorite ways to consume Oats. As a South Indian it is expected that I make sambar everyday. We love the homey dals with greens, so they get done everyday. I make Sambar once in 10-15 days. Inevitably it gets leftover for the next day. 

 My family is not so fond of Sambar with idlis. So I do a happy dance and make this Sambar oats for my older one and myself. My little one will eat this if I make papad as an accompaniment.

 Oh My God! I just realized that I have not posted the humble everyday sambar which I make at home. The link for Sambar I have given below is a special version of Chettinad Sambar.

Ingredients - 

 Sambar 3 cups
Rolled Oats 1 cup
Seasoning (Oil 2 tsp, Mustard Seeds, Chana Dal, Urad Dal , Cashews, Curry leaves, Asafotida)

Method Of Preparation -
Roast the rolled oats in a heated pan until they turn golden brown.

 Remove from heat. Set aside and pour hot Sambar into it.

 Prepare the seasoning and mix it in the Sambar oats.

 Serve hot with raita.


BMLogo 
 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87



Preparation Time 15 minutes
Serves 3

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Posted by Harini R on Sunday, April 29, 2018
18 comments
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Swedish Multi-Seed Knackebrod - Vegan



BM #86 Week 1 Day 3 - 

 Knackerbrod is a thin and crispy Swedish bread typically made with Rye. But I found a vegan variation which I adapted to suit our palate.

 I served it with Habanero Cheese slices which was a perfect accompaniment with our evening tea.

 Recipe Inspiration - here
Ingredients - 

 Rolled Oats, coarsely crushed 1 cup
All Purpose Flour/Maida 1 cup
Salt and Pepper as needed
Cumin Seeds, Crushed 1/2 tsp
Fennel Seeds / Saunf, Crushed 1/2 tsp
Sunflower Seeds 2 Tbsp
Pumpkin Seeds 2 Tbsp
Sesame Seeds 2 Tbsp
Olive oil 3 Tbsp

  Method Of Preparation -

In a mixing bowl, add all the ingredients and rub in the olive oil well.

 Add about half a cup of hot water and knead it into a stiff dough. Add a couple of tablespoons of hot water if needed.

 Divide the dough into two manageable portions. On a parchment paper, slightly flatten a portion and roll out flat to about 1/8th inch thickness or less if possible. Place it on a baking tray. Repeat for the other portion as well. 

 Using a knife or pizza cutter, score the flattened dough making desired shape.

 Preheat the oven to 350 °F. Bake in the middle rack for about 15 minutes, flip and bake for another 15 minutes. Switch the oven off and let them stay for another 10 minutes to crisp up.

 Remove and serve with cheese. [We enjoyed with some habanero cheese].


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#86.

Preparation Time 45 minutes
Serves 4-5

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Posted by Harini R on Monday, March 5, 2018
11 comments
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3 Ingredient Eggless Oatmeal Banana Cookies



BM #85 Week 1 Day 1 -

 This week I have chosen to highlight some 3 ingredient goodies. I fell in love with these oatmeal banana cookies. The best part is, there is no added sugar, it is whole grain, with no additives, and simple yet healthy for breakfast.

 I calculated that 3 such cookies with orange juice or milk would be perfect for an adult breakfast. 

 My little one did this research for a persuasive essay and she was assigned the topic, "Should milk be provided at school ?" After that, she started reeling out reasons why we should not drink milk, the effects of milk on our bodies, etc. 

 This is why she said she would eat cookies and freshly squeezed orange juice. Henceforth in our house it will be 'cookies and orange juice' instead of 'cookies and milk'.

 *Some chopped nuts can go in there as well.

Ingredients -

Rolled Oats, coarsely powdered 1 cup
Bananas , 2 big overripe 
Chocolate Chips, mini 1 Tbsp

Method Of Preparation -
Mash the bananas in a mixing bowl. Add in the rolled oats and mix it in. Fold the mini chocolate chips.

Preheat the oven to 350 °F.

 Prepare a baking tray by lining it with parchment paper.

 Using a tablespoon scoop out the oatmeal dough and pat them onto the prepared baking tray. Allow an inch between the cookies.

 Bake for 23-25 minutes until the tops get golden.

 Remove from the oven and enjoy them warm. Store them in an air tight container for about 2 days on the counter or refrigerate for a week.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#85.

Preparation Time 10 min + Baking Time 25 minutes
Makes 12

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Posted by Harini R on Saturday, February 3, 2018
10 comments
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