Instant Oats- Wheat Rawa Idli

I am totally not prepared for this week’s Blogging Marathon theme – Cooking with Whole grains. Earlier I used to get the pics ready and later the status changed.I  used to have a list of choices to try from. But this week,I am totally blank!!

By mid morning, I made up my mind to something for the day’s post and started looking around the pantry for some whole grains. I saw a packet of Ragi Flour and a pack of Oats! Yay!!!

So I made a batch of Ragi Cookies from one of the bookmarks.Then it was lunch time and the man of the house suddenly dropped in for lunch! After everyone finished lunch, there was not much rice left for me. So instead of having rice for lunch, I decided to make something that will serve a dual purpose.I could have it for lunch and make a post and save it for later!

So I made this oars- wheat rawa idli. While I was clicking the pics, Lil Angel was hovering around and asked if she could taste one. After the ‘photo shoot’, I dumped the idli’s on my plate and kept a bowl of curd nearby.Lil Angel started by dipping the idli into the curd and said it was so soft and yum!So I offered her the plate of idli and she shared it with me!From the smile on her face as her bit into it,I could see how much she loved those soft and fluffy idlis! For a picky eater to savor that idli speaks volumes of how good it was!

The post that I was going to save for later is being posted today as it is made with whole grains and is kid’s approved and hence is totally apt for the Srivalli’s Kid’s delight event, hosted by Sandhya this month with the theme- Cooking with Whole Grains….

I know that I have already posted two versions of Oats Idli but I just could not stop myself from trying out anther version!If you are interested you can check out the recipes here which is Oats with suji and vegetables and the other one is here which is like the regular idli along with Oats…

I used:

Quick cooking oats – 1/2 cup
Wheat rawa- 1/4 cup
Curd – 1/2 cup
Salt to taste
Eno- 1 teaspoon
Grated carrot, finely chopped baby corn- a handful
Chopped coriander leaves

Mustard -1 teaspoon
Cumin seeds- 1 teaspoon
Urad dal- 1/2 teaspoon
Gram dhla- 1/2 teaspoon
Curry leaves- a few
Oil- 1 teaspoon

1. Roast oats in a pan till a nice aroma arises. Cool and powder coarsely. In a bowl, take the powdered oats, wheat rawa, grated carrot, coriander and chopped baby corn.

2. Heat oil in a small pan and add the mustard, cumin, urad dal, gram dal, curry leaves. When the dhal turns brown, pour this into the oats mixture. Add curd, salt and mix.

3. If the batter is too thick, add some more water and let it stand for 10 minutes. Mix once again and check the consistency. If the water has been absorbs, add more curd/ water. The batter should be slightly thicker than idli batter.

Add eno salt and pour a teaspoon of water over it. It will bubble up. Mix once gently and immediately pour into greased idli moulds.

Steam in a pressure cooker[covered but without the nozzle stopper/ weight] or in a steamer for 15-20 minutes. Insert a knife in the center,if it comes out clean the idli is done. Remove from the steamer  cooker and let it stand for a minute or two. Remove from the idli mold and serve hot.

Note:

• You can add any vegetable you like.The best ones are carrot, beans, peas, corn, chopped baby corn etc
• If you don’t have a idli stand, pour the batter into a greased plate /basin and steam.Cut into squares and serve.
• Coriander can be substituted with mint leaves.
• One you mix eno steam it immediately. IF steaming in batches, add eno to half the batter and then add eno to the rest of the batter just before steaming.
• If Eno is not available use Baking soda/ Cooking soda.
• Serve hot with sambar / chutney/ podi/ curd/ hot and sweet tomato sauce[I loved this combo!]

Take a look at the Blogging Marathon page for the other Blogging Marathoners doing BM #35

Bon Appetit…