Over the past 5 years that I have been blogging, I have learnt and tried many recipes from various bloggers. Be it a new dish, different cuisine, adaption of an existing recipe, healthy tweak to traditional favorites the list is endless. It is amazing how many ideas are out there just waiting to be grabbed. And it also inspires me to come up with new ideas and to try something on my own.
I love the ‘healthy tweak to the traditional favorites’ the best. You take a proven traditional dish, like Idlis and Dosas enhance it with health quotient and still see no difference in taste. How cool is that?
When I first saw the recipe of Oats Idli, I was intrigued and had bookmarked it to try. I tried it few days ago and really loved the results. If you are curious about the taste, then let me assure you that it tastes pretty much the same as Rava Idli. In fact, adding oats does not make any difference, but we get the added health benefits of oats.
I have tried Urad Oats Dosa and Soya Bean Dosa on similar lines with good results. It is a good way to sneak in all the good stuff, especially for the picky eaters.
Recipe Adapted: Veg Inspirations and Sharmi’s Passions
Yields: 9-10 medium Idlis
- ¾ cup instant oats
- ¾ cup rava/sooji/semolina
- ¾ cup Yogurt/ Curd
- ¾ cup water
- 2 tsp mustard seeds
- 4-5 curry leaves
- 2 tsp urad daal
- 2 green chillies (finely chopped)
- 2 Tbsp coriander leaves
- ½ tsp baking soda
- Salt to taste
- Oil for seasoning and to grease idli plates
- In a pan dry roast the oats for 2-3 minutes on medium heat and then set aside to cool. After it is cooled grind it to a fine powder.
- In the same pan, heat a tsp of oil add mustard seeds, let it splutter then add the curry leaves, urad daal and green chillies and sauté until the urad daal turns light brown.
- Add the rava and mix it until it turns very light brown and the aroma waffles. Switch off the gas and set it aside to cool.
- Take a mixing bowl and add the oats, seasoned rava/sooji, salt, baking soda and chopped coriander. Mix well and whisk in the yogurt/curd and stir. Add water and make this to idli/pancake batter consistency. Keep aside for 15-20 minutes.
- Heat water in a pressure cooker or whatever you use to make the idlis.
- Proceed to make idlis the regular way. Grease the idli plates. Add ladleful of the batter to each of the idli plates.
- Place the idli stand in a pressure cooker and cook covered without the whistle for 10-12 minutes.
- Serve hot with coconut chutney or potato saagu along with a dollop of ghee.
Have some extra bananas that are ripe and waiting to be used? Then this is a good way to make use of the ripe bananas. This is a typical GSB (Gowd Saraswath Brahmin) dish, commonly made in the Konkani households. I do have to mention that many people refer to the deep fried version as Podi, however we refer to the pan fried version as Podi and the deep fried version as Bhajji.
Crispy on the outside and soft in the inside it is a total delight. The recipe could not be simpler. You cut the bananas, coat them in spicy rava/sooji mix and shallow fry them on a pan. In fact, you can substitute bananas with any other vegetable like potato, brinjal, raw banana, bitter gourd etc.
This is eaten as side dish along with rice, daal and any upkari/stir fried sabji.
- 2-3 ripe bananas (not very ripe, it should be able to hold its shape)
- 2 Tbsp fine sooji/rava/semolina
- 1 tsp red chilli powder
- ½ tsp turmeric
- Salt to taste
- Oil (for shallow frying)
- Peel the banana and chop into little less than ½ inch discs. I chopped them in the shape of rectangle. Keep aside.
- In a small dry plate mix the sooji/rava, red chilli powder, turmeric and salt.
- Now heat a tava or pan, when it is warm enough drizzle about 1 Tbsp of oil all around.
- Take each piece, coat them in the spicy sooji mix on both sides thoroughly (making sure no part is left open) and place them on the pan.
- Continue this process with some discs. Make sure not to over crowd the pan.
- Add about ¼ tsp of oil around each of the discs. This cooks very fast and the edges brown.
- Using a good spatula, turn each of the pieces around and cook on the other side. Transfer to a plate.
- Serve this as a side dish along with rice, daal or as a snack or appetizer along with tea.
This coconut curry a Konkani dish is a delightful combination of spicy, sweet and sour. In Konkani cuisine, it is quite common to find a seasoned coconut curry with the combination of bean/legume and or vegetable. The ground coconut paste is called ‘Maasolu’ and depending on the type of seasoning that is done (mustard, garlic, onion), the curry is referred to as that (Ambat/koddel/ghashi).
This is similar to the classic Udid Methi recipe that I have posted earlier. However there are some changes to the masala and also the addition of Kabuli Chana/ Chickpeas. You can substitute any other type of chickpeas in this. The sourness comes from the raw mango and also tamarind.
This serves well with rice, yogurt rice or with Rotis/Chapathis.
Serves: 3-4 people
- 1 raw mango/green mango/kairi
- ½ cup kabuli chana/ garbanzo beans/ any chana should be fine (soak it in enough water for 6-8 hours)
- ¾ cup coconut (shredded) [fresh or frozen]
- 2-3 red chillies ( I use byadgi variety) [roast this in 1 tsp of oil]
- 1 Tbsp urad daal
- 1/8 tsp methi/fenugreek seeds
- 1 Tbsp Tamarind paste
- ½ Tbsp jaggery
- Water (as required to make fine paste)
- 1 tsp mustard seeds
- 4-5 curry leaves
- 1 Tbsp Oil (coconut or regular vegetable)
- Pressure cook the soaked Kabuli chana/garbanzo in enough water. Keep aside to cool.
- Meanwhile roast the red chilies in little oil till they are crispy. Keep aside.
- Roast the urad daal, methi in a drop of oil until it turns light brown.
- Grind the roasted chillies along with coconut, tamarind, urad dal, methi to a smooth paste. Add water as required.
- Wash the raw mango thoroughly and chop into big bite size pieces. (along with skin).
- Boil little water in a sauce pan and add the chopped raw mango (Along with skin).
- When it is half cooked, add the coconut paste/masala, salt, jiggery, and add the boiled kabuli chana.
- Simmer on medium for the next 10-15 minutes until the gravy thickens a bit and then switch off the gas.
- In another small pan, heat 1 tbsp of oil and then add the mustard seeds, curry leaves and let it splutter. Add this seasoning to the boiled curry and mix well. Cover with lid.
- Serve hot as a side dish with rice along with Aloo Raita and some pappads.