Ingredients

Quick cook oats(Used Quaker)	3/4 cup
Rice flour	1/2 cup
Sooji or wheat flour	1/4 cup
Green chilli	1 no, chopped
Coriander leaves chopped	1 tblsp
Ginger chopped	1 tsp
Cumin seeds/jeera	1 tsp
Pepper	1 tsp
Onion	1 no,chopped
Salt	as needed
Water	as needed

 

Method:

1. Make a thin batter of the all the ingredients except onion.
2. Heat dosa pan and sprinkle the onions and then pour the batter to make dosa.Sprinkle little oil.
3. Cook in medium flame and no need to flip,when the dosa becomes golden brown,take out and transfer to the serving plate.
4. Enjoy with sambhar or any chutney.

Notes:

You can omit onion and just make it plain oats dosa. You can also mix the onion with the batter itself. The consistency should be watery as we do for rawa dosa. Or you can make thick batter and make thick dosas as well. Since we dont add much oil and oats have a dry texture,better eat it dunked in sambhar or chutney

   This is not an out and out oats recipe,but added with lots of  lentils/protein. I tried this paniyaram last week and just loved it…This is somewhat like the khara paniyaram recipe I have in my archive, just that I replaced rice with oats and the taste was really awesome and the paniyarams were so so soft. I don’t make any oats recipes which tastes sweet as I cant even eat two mouths and love to  try different savoury recipes with oats. Have it for breakfast(soak lentils over night),or dinner or even as an evening snack,you will love it!

Ingredients

Oats	3/4 cup
Toor dal	1/4 cup
Channa dal	1/4 cup
Urad dal & moong dal	1 tblsp each
Ginger	1 inch piece
Red chillies	6 nos
Fennel seed or jeera	1 tsp
Onion	1
Curry leaves	1 sprig
Coriander, chopped	1 tblsp
Asafoetida	1/4 tsp
Salt	As needed

Method

1. Soak dals together for 3 hrs. Take oats,red chillies,fennel and ginger in a mixer and blend until all get powdered well.
2. Add the soaked dal to this and grind coarsely(like broken wheat texture),add little water while grinding.
3. Mix enough water to get pouring consistency. Add chopped onions,curry leaves,coriander leaves,salt and asafoetida.Mix well.
4. Heat paniyaram pan,grease it with oil and spoon the batter,cook covered in medium flame. Flip and cook until it evenly turns golden brown.Drizzle oil when ever necessary/desired.

Serve hot with chutney of your choice…

Notes

Make sure you cook and cover to ensure cooking inside…cook in medium flame. Oats gives a soft texture inside, so don’t think its uncooked,its just soft.

     Pongal and oats makes a good combo as both are meant to be mushy. I make this oats pongal for lunch and have it with sambar for a filling meal… If you have chutney also for side dish,then you will never complain anything,just make it,eat hot,its really good!  One day saw the Saffola oats advertisement in the magazine about this Oats pongal and got tempted and made instantly and had for lunch.

INGREDIENTS

Oats(I used Quacker quick cook)	1/2 cup
Moong dal/paasi paruppu	1/4 cup
Turmeric	1/8 tsp
Salt	As needed(I added 1/2 tsp)
Water	1 cup(adjust as per needed)

To Temper

Ghee/oil	1 tsp
Pepper	1 tsp
Jeera	1 & 1/2  tsp
Asafoetida	1/4 tsp
Ginger Chopped	1 tsp
Green Chilly	2
Curry leaves	A sprig

Method:

1. Pressure cook moong dal until mushy. Crush pepper and jeera coarsely,slit the green chillies.
2. Heat a pan with ghee/oil and temper with the items given in order under medium flame.Add water,turmeric and salt and bring to boil.
3. Add the cooked dal and oats and mix well. Cook until you get a porridge consistency.
4. Cook covered in low flame for 2-3 minutes or until you get your desired consistency.
5. Serve hot with sambar/chutney.

Notes:

The consistency can be varied according to your wish just adjust the water ratio. You can also cook everything in pressure cooker together. But sometimes dal is not getting cooked properly. Always eat the pongal hot.

Ingredients

Oats(I used quick cook)	1 cup
Wheat rava(godhumai rava)	1/2 cup
Curd	1/2 cup
Vegetables of ur choice	As needed
Water	1/2 cup+more if needed
salt	1 tsp(adjust per ur taste)
Eno fruit salt	1/2 tsp
Lemon Juice	from 1/2 of a lemon
Green chillies,finely chopped	2 nos
Chopped coriander leaves	1 tblsp
Chopped ginger	1 tsp

To Temper

Oil	11 tsp - tblsp
Mustard	3/4 tsp
Urad dal	1 tsp
Channa dal	1 tsp
Curry leaves	1 sprig

 

Method:

1. Dry roast Oats for 3 minutes in medium flame until nice aroma comes.Powder it coarsely after it cools down.
2. Heat a pan with oil and temper the items in the table ‘To temper’ ,followed by the veggies u decided to add and ginger,green chillies,coriander leaves. Give it a quick fry and add the wheat rava and fry for a minute in medium flame.
3. Transfer to mixing bowl,add salt,curd,lemon juice,water as required and make a batter,which consistency is similar to our idly batter.(neither too runny nor too thick). Mix well. Add Eno fruit salt just before making idlies and mix well. This will give you a frothy/airy batter which gives a soft spongy idly.
4. Pour the batter in a greased idly plate and cook just like you cook the regular idlies but for more time,say 10-15 minutes,until done.
5. Serve hot with any chutney of your choice.

Am happy to send this to Event CWF : Oats.. at Priya’s Blog,Originated at Kiran’s blog

Notes:

I used quacker quick cook oats,you can use any kind of oats and follow the same process. I added carrot and sometimes also green peas,you can use the veggies of ur choice and its optional too. Add a pinch of cooking soda if u dont have eno fruit salt. U can use the regular rava also.. Adding ginger and coriander leaves gives a great flavour to the idlies. You can adjust the curd quantity.Accordingly adjust water quantity too.

       
         This is perfect for the lazy,lemon lover, me ..Could be made in jiffy and enjoy it hot! Perfect for bachelor cooking too! We all know the benefits of oats, I have been eating oats for quite few years,though not consistent,but when ever the weight management thought comes in me. Well,that comes every month,but I like oats,I can eat everyday for a meal(break fast/lunch /dinner) for a 4 or 5 days ,but after that I get bored of it. Then forget for a while,then again… goes on and on …

 

 

Ingredients:

Quick cook Oats	1 cup
Lemon	1 no.
Turmeric powder	1/8 tsp
Salt	As needed
Water	1 & 1/4 cup

TO TEMPER

Sesame oil	1-2 tblsp
Mustard	3/4 tsp
Urad dal	1 tsp
Channa dal	1 tsp
Ground nut (optional)	few
Curry leaves	1 sprig
Asafetida	1/8tsp
Red chilli or green chilli	2-3 nos.

Method:

1. Heat a pan with oil and temper the items as in order. Fry till the mustard splutter in medium flame.
2. Add the water,turmeric powder and squeeze the lemon,mix the salt. Bring to boil.
3. Add the oats and mix well.Cook covered for 3 minutes in medium low flame.
4. Serve hot,you can top with sesame oil if you want…

    
        I use sesame oil for vatral kuzhambu,puliyogare,lemon rice and these kind of tangy dishes. Oats normally have a dry texture,I prefer to eat only in form of poridge or just make it greasy with sesame oil like this. Sesame oil has so much of health benefits,it has tendency to increase the good cholesterol,so which will help to keep the cholesterol in control. It is also rich in anti-oxidants. So don’t be afraid to use this in cooking. You can use generously…



Notes:

You can increase the water amount and make the consistency of your preference,I like mine to be like this,so used less water. Also change the water quantity if its not quick cook oats.. Make it only when you are going to eat,if it gets cooled down,it wont taste that good, you cannot blame me for the taste