Brisk Breakfast

Soft & Fluffy Rava Idlis from scratch.

 

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 I remember the very first time I had Rava Idlis at a small Idli Kadai in Madurai, during my post graduation days. Those were the days of terrible hostel food, no canteen in the college and crazy study schedules. After a tiring day at business school, we would come back home to a terrible canteen that seemed to be suspiciopusly out of vegetarian food at all times. We were forced to look outside for better food, and Madurai, being the best place in the whole world to find all kinds of south indian food at any time of the day ( or night)!  On one such occasion, a group of us had gone for getting dinner and the joint was out of Idlis. He asked us to come back in twenty minutes and had steaming hot Rava Idlis ready for us!  Served piping hot with spicy coconut chutney, it seemed Godsent! With time, I learnt the art of making fluffy soft Rava Idlis at home and add vegetables for added nutrition. This is an easy way to whip up dinner for times when your refrigerator is near empty, and you need to make a wholesome breakfast or dinner. The best thing I love about these Idlis are they are super easy to make and they use the ingredients that are almost readily available in your pantry. Pop in the vegetables you have – Peas, Grated Carrots, chopped beans etc and the kids will actually love it.

INGREDIENTS:

2 Cups Roasted Rava.

1 Medium Onion Chopped fine.

1/2 Cup Finely Grated Carrots.( I have not added this time)

1/2 Cup Peas.

1/4 Cup Chopped Cilantro.

1/2 Tsp Baking Soda or Eno.

2 Tsp Salt.

2 Cup  Curd/ Thick Buttermilk.

Seasoning:

2-3  Tsp Oil.

1 Tsp Mustard Seeds.

1 Tsp Urad Dhal.

1/2 Tsp Channa  Dhal.

6-8 cashews broken.

Curry Leaves.

Hing.

PREPARATION:

  • Pour out the oil for seasoning and allow a couple minutes before adding mustard seeds. urad dhal. channa dhal, cashew, curry leaves and hing.
  • When its well roasted, add the chopped onions and allow to saute until light pinkish brown.
  • Now add the measured 2 cups of rava and stir it in for a couple minutes.
  • Switch off the flame and transfer to a mixing  bowl.
  • Add chopped beans, peas, grated carrots , cilantro, and salt, using a ladle incoporate them well.
  • Add the curd/ buttermilk to the rava mixture little by little until you get a thick batter consistency.
  • Dust in the baking soda and mix. The rava mixture would rapidly start using the moiusture in the curd and thicken.
  • Add a little more of the curd to enable the batter to loosen up a bit.
  • Allow to sit on the counter top for about 10 minutes.
  • Grease the idli plates and fill the depressions with the rava idli batter.
  • Cook for about ten minutes and when there is a strong steam, simmer and switch off in ten minutes.
  • Else cook like how you would with regular Idlis.
  • Serve HOT with Andhra Style Tomato Till Chutney.

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Brisk Breakfast

Sprouted Ragi Breakfast Pancakes.

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Finger Millet has been an ingredient that I have not been familiar with, growing up.  It has not been a part of my childhood, and in my opinion, the first time I ever saw it was when my older daughter was born. My mother in law and my mother always said that Finger Millet Porridge constitutes  a very healthy first food for little babies. I do remember making porridge and feeding the little one and then as she graduated to rice cereals, and rice , I forgot all about it. My mother in law who lives in Srirangam, always has access to health foods, and believes in reconstituting food from scratch. Although, the processed food boom has caught on there too, she prefers to still mill grind her own rice, pulses etc. I had always wanted to use Finger Millet in my cooking and when Priya offered it as an ingredient for the Shhh Cooking Challenge, I used the oportunity to make pancakes with Sprouted Ragi Flour.

 

Finger Millet, also known as Ragi, is cultivated in drier parts of the world – mainly in Asia and Africa. Ragi has a distinct taste and is widely used in Southern Indian and Ethiopian dishes. Ragi is a rich source of Calcium, Iron, Protein, Fiber and other minerals. The cereal has low fat content and contains mainly unsaturated fat. It is easy to digest and does not contain gluten; people who are sensitive to gluten can easily consume Fnger Millet. Ragi is considered one of the most nutritious cereals.

This pancake is extremely versatile as you can make it with rava and wheat flour, rice flour and wheat flour, brown rice flour and rava along with the proportion of sprouted ragi flour. Regular ragi flour would work as well too.

 

INGREDIENTS:

1/3 Cup Sprouted Ragi Flour.

1/4 Cup Rice Flour.

1/4 Cup Wheat Flour.

1/2 Cup Jaggery.

1/2 Cup Milk.

1 Tsp Sugar.

1 Ripe Banana.

1 Tsp Cardamom Powder.

PREPARATION:

  • Warm the milk and dissolve the jaggery and sugar in it. Keep aside.
  • Mash the ripe banana and set aside.
  • Mix all the dry flours, add the cardamom, and mix it well.
  • Slowly add the dry flours to the milk jaggery mixture.
  • Add the mashed banana.
  • Adjust the batter consistency untiil its resembles a thick batter not too runny.
  • Set aside for at least ten minutes as the bananas, work the batter in aerating it.
  • Pour in to thick pancakes on a heated tava, add ghee/butter and cook on both sides.
  • Serve with warm maple syrup, honey, jam  or fruit compote.

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Brisk Breakfast

High Protein Breakfast Bowl – Oats with Chia & Blueberries!

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Some one said ” One should not even attend the end of the world without eating breakfast”!!! Breakfast is really that important meal of the day. Have a great breakfast and somehow even the worst problems really dont feel so bad after all!  A hearty breakfast filled with fruits, protein and carbs really gives the energy for a full day!  I love the super food Chia seeds and almost always add a spoonful or so to my breakfast bowl. Its pretty tasteless and can even pass on as a nutty garnish.  My favourite go to breakfast is the Oats Parfait – A layer of cooked oats, chia seeds soaked in water, and then fruit , walnuts and then some granola if needed. What more can one ask for?  A entire bowl filled with carbs, calcium, protein, omega 3 fatty acids, and more goodness.

What is Chia?

Chia is an edible seed that comes from the desert plant Salvia hispanica, grown in Mexico dating back to Mayan and Aztec cultures. “Chia” means strength, and folklore has it that these cultures used the tiny black and white seeds as an energy booster. That makes sense, as chia seeds are a concentrated food containing healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, andcalcium. Chia seeds are an unprocessed, whole-grain food that can be absorbed by the body as seeds (unlike flaxseeds). One ounce (about 2 tablespoons) contains 139 calories, 4 grams of protein, 9 grams fat, 12 grams carbohydrates and 11 grams of fiber, plus vitamins and minerals.The mild, nutty flavor of chia seeds makes them easy to add to foods and beverages. They are most often sprinkled on cereal, sauces, vegetables, rice dishes, or yogurt or mixed into drinks and baked goods. They can also be mixed with water and made into a gel. ( Source – WebMD).

INGREDIENTS:

3 Tbsp Traditional Oats.

1 Cup water to cook the oats.

1/4 Cup Milk.

2 Tsp Chia Seeds.

Walnuts.

Raisins as needed.

Granola as needed.

Blueberries.

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PREPARATION:

  • Soak the chia seeds with about 1/4 cup of water for about 10 minutes. The chia seeds soak up the water and get gel like.
  • Take a clean sauce pan and add the oats. Pour in the required amount of oats and cook as per instructions. Add the milk and bring to desired consistency.
  • Pour in to a bowl.
  • Add the gelled chia seeds.
  • Add a dash of blue berries that’s been washed and cleaned.
  • Garnish with walnuts or granola for some crunch.
  • Enjoy your high protein Breakfast Parfait Bowl – Yes its perfect!!!!

HINTS:

Spin around the toppings every other day for a different breakfast bowl. Add raisins, granola. strawberries, chia seeds, flax seeds, pistachios, mandarin oranges, grapes, cereal, rice krispies, dates etc.

Brisk Breakfast · Salads/ Recipes for the Calorie Conscious. · Snacks & Tiffin Items

Oats Pongal – A healthy alternative to Ghee Pongal.

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Pongal has always been my most favourite breakfast item at any south indian restaurant. Normally the pedigree of the restaurant can be measured by just tasting their “Venn Pongal”.  Venn Pongal  literally translated means Pongal thats white in colour and is differentiated from its sweetened variety “Chakkarai Pongal” which incidentally is the main offering for many festivals.  Pongal served on a green banana leaf, dolloped with ghee, served with Hotel Sambar and Coconut Chutney is the staple breakfast in many homes.  These days with the mounting concern on the amount of carbs that we intake I was always looking at an alternate to this dish. I did try it with brown rice, but as per the quality of brown rice itself, its very difficult to cook it until it turns mushy. Oats on the other hand holds its own form and taste and yet can get mushy and provide a lot of body to the dish. I must say I never actually missed the rice at all! Try out this healthy alternative to refined white rice and enjoy the taste!!

INGREDIENTS:

1 1/2 Cups Old Fashioned Oats. (The Quick Cooking Variety will get mushy too fast!)

3/4 Cup Moong Dal.

1- 1 1/2 Cups Water.

1 1/2 Tsp Jeera.

1 1/2 Tsp Pepper.

1 Tbsp Ginger sliced to thin pieces.

Curry Leaves.

6-7 Cashews sliced.

Salt.

Ghee.

Milk to loosen the pongal if needed.

PREPARATION:

  • In the cooker vessel, add the 3/4 cup of moong dal, give it a quick wash and then add a little turmeric powder. Cook until mushy.  Smoosh it well with the back of a ladle and set aside.
  • In a kadai, add the measured oats and 1 – 1 1/2 cups of water, salt  and allow to cook on a medium low flame. When the oats uses up all the water and get cooked in it, add the cooked mushy moong dal.
  • Adjust salt and stir  briskly on low flame.
  • In a seasoning kadai, add 2 tsp of ghee, powdered jeera, roughly crushed black pepper and ginger and allow it to fry well in the ghee.
  • Finally pop in the cashew nuts and curry leaves and pour over the oats pongal.
  • If you feel the consistency is too thick, add 1/4 cup of milk to loosen it.
  • Serve hot with Hotel Sambar.

 

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Brisk Breakfast · Easy LunchBox Series. · Snacks & Tiffin Items

Aloo Pohe/ Aloo Poha

Aloo Poha was one of my favourite dishes growing up. Poha was one of the most tastiest  yet easy lunch items that my grandmom used to make. Just the aroma was enough to make us go for seconds whenever she makes it. A couple of my readers have been requesting for Aloo Poha for quite some time and this was reason enough.  Today I had no cilantro, and no peas, yet I longed for recounting those beautiful memories, growing up!!!

INGREDIENTS:

1 Medium Onion.

3 Cups Thick Poha.

2 Potaotes steamed and cubed.

1 Tsp Sugar.

1/4 Tsp Turmeric Powder

1/2 Tsp Garam Masala Powder.

Salt to taste.

1 Tsp Lemon Juice.

Chopped Cilantro to garnish.

Seasonings:

1 Tsp Mustard Seeds.

1 Tsp Cumin Seeds.

A handful of peanuts (raw or roasted).

2 Green Chillies slit.

Curry leaves torn.

Hing.

PREPARATION:

  • Beaten Rice is a dehusked rice which is flattened to dry flakes. When added to any liquid like water, milk or buttermilk they swell up in size and volume.
  • Whenever I work with beaten rice, I am always reminded of Sabudhana which I use in making Delicious Sabudhana Khichdi.
  • Take your measured quantity of beaten rice and wash it in cold water. Drain away all the water by pouring the moist beaten rice on to a collander.
  • Add the required salt and mix it in lightly so as NOT to break the delicate grains of beaten rice. Sprinkle salt over the poha, mix and set aside until required and keep covered lightly.
  • Take a kadai and add 2 tsp of oil and allow to heat. Add mustard seeds and when its crackling, add jeera, slit green chillies, hing and the curry leaves.
  • Now add the handful of peanuts and then the finely chopped onions. Allow to saute and when its just beginning to brown add the cubed potaotes.  If the potatoes are raw, chop them in to small pieces  and pop them in the microwave for 3-4 minutes. This would speed the time spent on the stove and  quicken the total time taken to prepare the poha .
  • If the potatoes are cooked and then cubed, add them to the onions, add peas if needed  and then follow with turmeric powder and salt.
  • Cover and cook for a couple minutes and then add a spoon of sugar and mix it well.
  • Now add the moist poha and mix the onion masala to mix with the beaten rice. The beaten rice already has enough salt so if needed adjust this quantity.
  • Add 1/2 tsp garam masala powder and cook for a couple more minutes.
  • Finish off with squeezing fresh lemion juice and incorporate it in, Garnish with finely chopped cilantro.
  • Cover for at least 5-10 minutes before serving. Sometimes If I make this for kids, I add a dash of ghee and I must say I have been rewarded with requests for seconds!!!
Brisk Breakfast · Snacks & Tiffin Items

Healthy Murungai Ilai Adai/Drumstick Leaf Adai ( A savoury pancake made with brown rice and drumstick leaves)

My earliest love for the Moringa/Drumstick Plant was probably from when I was a little kid. Our home in Chennai had all sorts of plans and flowers – Coconut Trees, Mango Trees, Lemon tree, banana plant, drumstick or Moringa Tree, lovely fragrant roses, hibiscus and jasmine. I sometimes wonder how I left all of them to come to live in apartments in the midst of the whirlpool of city life. My earliest games were always cooking in the backyard, under the cool branches of the mango tree.We would make our “food” and serve them on coconut shells , fashion  mud pies with mud and water, eat on fresh green banana leaf that I would tear off the plant, much to the chagrin of my parents. We would pretend that it was our home, make a little “idol” of our “God” and offer fresh flowers to “Him”…Sometimes if its too hot, Appa would get the gardener to cut off some tender coconuts for us, and we would enjoy our afternoons this way. Lovely lazy summers. I sometimes miss those days of my childhood…

Amma made Muringa Yelai Adai pretty often as I can remember as  her raw materials for this dish were all available all the time! We would all help her in the laborious task of separating the tender leaves from the stem . She always said that Moringa leaves were very good for health and would make Adai or a kootu. My favourite part was having it hot with a dollop of butter,to enjoy portions of adai soaked in melted butter. My sunday was made!!! Moringa Leaves are the most nutritious of the plant itself asa they are loaded with Vitamin B6, Vitamin C, ProVitamin A, Beta Carotene, and protien.

Nutrients Common food Moringa Leaves
Vitamin A Carrot 1.8 mg 6.8 mg
Calcium Milk 120 mg 440 mg
Potassium Banana 88 mg 259 mg
Protein Yogurt 3.1 g 6.7 g
Vitamin C Orange 30 mg 220 mg

Its interesting to see that the drumstick leaves have 4-5 times more of these vitamins as compared to the most common source. Which explains, why I seek them out in Indian stores, take out the tender leaves, with the help of my daughter, all the time reliving my childhood stories with her….

INGREDIENTS:

1 Cup idli Rice.

1/2 Cup Brown Rice.

1/2 Cup Cracked Wheat.

A handful of urad dhal.

1 Cup Drumstick Leaves packed.

1/4 Cup Fresh Coconut Grated.

Salt to taste.

Hing.

PREPARATION:

  • Soak the brown rice and the idli rice along with the urad dhal and cracked wheat for about 3-4 hours.
  • Remove the drumstick leaves from the stalks and dunk them in to a bowl of cold water and give them a good wash. Set aside to drain in a collander.
  • Grind the brown rice, idli rice,cracked wheat  and urad dhal with water to make a slightly gritty batter.
  • Add salt, hing, coconut and give it a quick pulse.
  • Transfer to a shallow bowl and add water to adjust the consistency.
  • Now add the washed drumstick leaves to the batter and mix it all in.
  • Take your cast iron tava and smear it with a little gingely oil.
  • Pour out the batter almost like an adai – not too thin and drizzle a little oil on all sides.
  • Cook the adai on medium heat on both sides and serve HOT with a dollop of butter.
  • Peace Out!!!

 

Brisk Breakfast · Snacks & Tiffin Items

Spicy Chettinadu Cauliflower Masal Dosa.

Cauliflower Masaal Filling

They say the best cooking comes out of planning with little or no ingredients in the pantry with little time left…and this was just the case with me. I had a big bunch of cauliflower florets and dosa batter and I was wondering If I should try and make a spicy masaal for dosa. I had no potatoes so I knew I pretty much had no luck there! If there was any hope of making any filling with the cauliflower I had to mash it up. I also needed some form of a binding agent so I knew tomatoes…I remember having cauliflower masal with pieces of cashews dunked in them but decided to make it in to a paste. Armed with this basic knowledge and inspired feverishly by Anu I attempted this spicy Cauliflower Dosa and I was in heaven. The masal as it gets cooked smells so amazing that I couldn’t wait to taste it on the dosas! Tasted even more amazing the next day as a filling for sandwiches! Its an amazing side for rotis and parathas….Try it and then  there is no looking back…I mean really…

INGREDIENTS:

1 Cup Finely chopped Onions.

2 Medium Vine Tomatoes chopped finely.

1-1 1/2 Cups Shredded Cauliflower.

8 Pods Garlic peeled and cut in half lengthwise.

2 Tsp Ginger.

2 Green Chilies slit lengthwise.

Curry Leaves.

1/4  Tsp Turmeric.

1/2 Tsp Red Chilli Powder.

1/2 Tsp Dhania Powder.

1/2 Tsp Vethal Kuzhambu Powder or Sambar Powder.

1/2 Tsp Rasam Powder.

1 Tbsp Cashew ground to a powder.

Salt.

Seasoning:

Mustard, Curry Leaves, 1 Tsp Cumin Seeds, 3 Red Chilies.

PREPARATION:

  • In a flat bottomed pan, add 2 tsp of oil and when hot pop in mustard seeds and cumin. When they splutter away to glory add in the red chilies, curry leaves and the hing.
  • Now add the flavorings  – Garlic, Ginger, and saute well until the garlic turns a dull brown.
  • Keep your flame on medium low so that the garlic does not burn.
  • Toss the diced onions and wait until they turn translucent ,  follow up  with chopped tomatoes and the cashew paste.
  • Give it a good mix.
  • Now add the shredded cauliflower to the kadai and mix well.
  • Spices form the base for the defined taste of this masaala filling  and we add all of them next –  Turmeric, Red Chilli Powder, Sambar Powder, Rasam Powder and salt.
  • Stir in all the spice powders and allow to cook well until the contents turn mushy.
  • Pick out your favorite ladle or masher and mash the  contents well until they fuse to form a homogeneous mixture.
  • The onions, chilies, cauliflower and the tomatoes simply become one mushy goodness!
  • Add a spoon of ghee at this stage and allow it to complete the cooking. I found that adding the ghee at this point completely enhances the flavor to a different level!!!
  • Garnish with chopped cilantro and transfer to an air tight vessel.
  • This is a great filling for Dosa, chappatis and parottas, or bread to make yummy sandwiches.

ASSEMBLING THE MASAAL DOSA:

Spread the Cauliflower Masaal on the Dosa.
  1. Keep the dosa batter ready and turn on the tava and grease the tava pan.
  2. With the help of a dosa ladle or a little cup. scoop out a portion of the batter and slowly spread the dosa to a thin layer. This is important as we do not turn it around and cook it on the other side.
  3. Add oil or ghee and immediately spread out the cauliflower masala as a thin layer over the dosa.
  4. Allow a couple minutes to cook and gently pry  out the dosa. Fold it in half and serve on the platter with delicious Andhra Tomato Chutney or Coconut Chutney.
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Brisk Breakfast · Snacks & Tiffin Items

Cracked Wheat & Oats Instant Idlis.

 

Cracked Wheat & Oats Idlis.

In my constant endeavour to find meals that are low in calories but on the other hand rich in protein and fiber, I picked out this packet of cracket wheat from the global store I regularly visit.  I did not pick out the Indian brand but from the meditteranean brand “Sadaf” which brings out this good quality cracked wheat. They are number 1, 2 and 3 based on the coarseness of the wheat grain. I bought no 2 as I did not want the grain to be far too fine and refined, or too big to bite. I am aware that cracked wheat is an excellent source of  nutrition and fiber and so I wasted no time there.

What is Cracked Wheat???

Cracked Wheat is a wheat product made from whole raw wheat kernels which are crushed or cut into smaller pieces. There are a large number of uses for cracked wheat, and the food makes a popular dietary supplement  in many cultures. Many grocery stores carry cracked wheat, which should be stored in a cool dry place until use so that it does not go rancid. If not used within one year, cracked wheat should be discarded.

Because cracked wheat is made from whole wheat berries, it carries a great deal of nutrition and fiber since it includes the fiber and nutrient rich outer bran and germ of the wheat. For this reason, it is often added to healthy diets, especially those eaten by people who are concerned about heart / diabetic health. Other whole cracked grains may be used as well, for variation in flavor and nutrition.

INGREDIENTS:

1 cup Coarse Cracked wheat

1 cup Steel Rolled Oats  oats.

1 Medium Carrot grated fine.

2 Tbsp Dry Coconut.

Salt to taste.

Hing

2 Cups Sour Buttermilk. (PLEASE SEE NOTES BELOW)

Finely Chopped Cilantro.

1 Tsp Baking Soda.

Season:

Mustard.

Curry Leaves.

Hing.

Cashew Pieces.

2 Tsp Bengal Gram.

2 Tsp Peanuts.

PREPARATION:

  • Take a dry kadai and dry roast the rolled oats until  you get the pleasant aroma.  Place in a large mixer.
  • In the same kadai, dry roast the cracked wheat for 3-4 minutes and add to the mixer. Pulse for a few seconds. Measure it and you will find it comes to almost the same two cups you started off with.
  • Take a wide mouthed vessel and add the pulsed powder.
  • Add finely grated carrot, finely chopped cilantro, salt, hing, baking soda, dry coconut and mix it lightly.
  • In a seasoning kadai, add 1-2 tsp oil and when its hot, add cashew, peanuts, bengal gram, mustard and then the curry leaves.
  • Allow the seeds to cackle and add it to the bowl.
  • Now add the 2 cups of sour buttermilk little by little and mix it in.
  • It should come to a slightly runny consistency but not too much. Adjust the quantity of fluid for the desired consistency.
  • Allow it to sit for 10 – 20 minutes. By now, the cracked wheat and the oats, absorb the water and it becomes slightly hard.

  • Grease the idli plates and just before spooning it on to the idli moulds, dilute the batter with a little water and then pour on to the plates.
  • Steam for about 10-12  minutes and remove and store in the casserole to serve HOT with Andhra Tomato Till Chutney.

 

HINTS:

  • I use good quality steel rolled or old fashioned oats from Whole Foods. You would probably not great results from quick cooking oats etc from stores like Walmart etc. I have seen that the oats from Walmart etc crumble very easily and dont hold on to their texture.
  • My cracked wheat is SADAF brand of coarseness 2 from an international foods store. SADAF  is pretty much available in all leading indian stores.
  • Secondly moderate the amount of buttermilk and keep the batter just as thick as idli batter and NOT runny. If your cracked wheat and oats take only 1 1/2 cups of buttermilk, you dont have to add the 2 cups. Please watch the consistency and keep it thick, if you find its too thick, you can always add a few tablespoons of buttermilk jst before adding to the idli plates.


 

Brisk Breakfast · Snacks & Tiffin Items · Travel

Instant & Healthy Oats Masala Idlis. (Savoury Steamed Cakes made with Oats, Semolina, Carrots & Spices)

Idlis are always a welcome breakfast at home as both my daughters love to have them, steaming hot and with a generous spill of  ghee melted to a sunshine golden yellow, and some sugar sprinkled on top of that. YUM…is the only word she keeps re-iterating again and again. When she was smaller, and hadnt started talking, she would simply finish off the idlis in minutes, and sometimes, lick the little  bowl clean of all the ghee and sugar…only moments after my head is turned to wash my hands and pick up the little one to wash and wipe her face!!! She is almost 7 now and she still loves them. The other day I had made Rava Idlis, and she simply refused to touch them. I had added peas, carrots and onions but it was of no use. She wanted white soft plain idlis and that was that. This weekend, I tried my oats idlis with the added incentive that I would flavour it with yoghurt/buttermilk. She was willing to give it a go. I used the same method as I would for the Rava Idlis, only I substituted most of the rava, with oats. No rice…at all, no fermenting, and pretty much on the go. Give it a try and you`ll realise just how delish it is. My daughter thought so too..

INGREDIENTS:

2 Cups Old Fashioned Oats.

1 Cup Rava.

1 Carrot Grated.

1 Onion finely diced. (Optional).

1 Tbsp Coconut Powder/ Fresh Grated Coconut.

3 Cups Diluted Buttermilk. (The more sour, the  more tastier).

1 Tsp Baking Soda.

Salt to taste.

Hing.

A handful of finely chopped cilantro.

2 Tsp Flax seed powder.

Seasoning:

Mustard.

Curry Leaves.

Cashew Nuts Chopped.(Optional).

Hing.

2 Green Chillies chopped finely.

PREPARATION:

  • Roast the 2 cups of old fashioned oats in a dry and hot tava for 4-5 minutes on medium low flame. Set aside.
  • Roast the 1 cup of rava/semolina for 3 minutes until you get the aroma. Set aside.
  • Powder the oats coarsely in the mixer, take care that you don`t powder it too fine. The coarseness adds a lot of character to the final dish, in my opinion.
  • In a mixing bowl add powdered oats, rava, salt, hing, coconut powder, flaxseed powder and finely chopped cilantro.
  • In a kadai add a spoon of oil and when hot add cashew nuts, green chillies, curry leaves,mustard seeds and hing. When it comes together toss it in to the bowl along with the other ingredients.
  • Add the 2 cups of  buttermilk and with the third cup, add it little by little so that the batter does not become runny. The consistency should be like the batter of rava idlis. You should be able to pour and it will fall slowly.

  • Mix in all the ingredients well and allow to sit for 5-10 minutes as this works on the baking soda and airs the batter a little.
  • Grease idli plates and pour out the dough , steam in pressure cooker WITHOUT WEIGHT for 10-12 minutes.
  • Switch off the cooker and after 2-3 minutes remove the plates.
  • Splash a few drops of water on the idlis and using a spoon dipped in water, slowly scoop out the Oats Idlis.
  • Serve piping hot Oats Idlis with Tomato Peanut Chutney.

HINTS:

  1. I used diluted buttermilk as I wanted the Idlis to be light and fluffy. Feel free to use regular buttermilk or beaten curd diluted with water.
  2. Onions are completely optional. I used it for an extra zing on the taste.
  3. Cashew Nuts and flax seed powder  are also an optional additions. I use flax seed powder mainly for the fibre content.
  4. The consistency largely depends on the kind and brand of rava, oats and other ingredients. Take the water measurements as a benchmark and experiment on the kitchens!!!



Brisk Breakfast · Kid Friendly Recipes.

Mini Idlis in Sweet Curd – Kid Friendly Breakfast Options.

As a kid, I remember I would simply hate having Idlis for breakfast. In my opinion an Idli is simply a blob of plain dough steamed , with no inherent taste of its own. Ocassionally, I would force one or two down my throat by smothering them with sugar and ghee. As a teenager, my childhood preferences was still fresh in my mind and Idlis simply eluded me!!!  A year in to hostel life, and I was yearning for home made hot steaming idlis with

My daughter is always a sucker for Idlis and loves it in any form. So I make a lot of the mini bite sized idlis for her for a quick breakfast option. These mini idli moulds are so amazing as they transform an otherwise mundane dish to something so exciting and allows a lot of creativity. I picked these little moulds the last time I was in India.

INGREDIENTS:

Idli Batter.

Mini Idli Moulds.

Oil to Grease.

3/4 cup Curd.

Cane Sugar.

PREPARATION:

  • Grease the mini idli moulds with Gingely Oil and spoon out the batter on to them.
  • Place the idli plates in the pressure cooker and set the heat on HIGH.
  • When the steam has been coming sufficiently, set the flame to SIM and keep on stove for 8 minutes. No need to add weight.
  • Switch off the cooker after 8 minutes and allow a little more time before opening the cooker.
  • Place a spoon in a little cup of water. Sprinkle water on the Idli Plates and use this spoon to scoop out the mini Idlis.
  • Take out the serving cup and add the curd. Add 2 spoons of cane sugar and mix well.
  • Pop in the cooked Idlis and serve to your kids a tasty yet healthy breakfast.

Sending a bowlful of Idlis to Srivalli for her event – Kid Friendly Event  – Kids Delight – Wholesome Breakfast.