Oats Vegetable Roti


Oats Vegetable Roti

How long it takes: 30 mins

Number of servings: 6

Oats are becoming very popular these days due to growing health consciousness. The response to oats upma and requests for other oats-based dishes encourage me to put up these tasty and healthy recipes which I believe readers like you will enjoy – not only looking at the pictures on this blog but also preparing the dish. Being crispy in texture, oats dishes turn out crispy and therefore tasty, especially in this rainy season. I have already put up Oats Upma, Oats idli, Peanut-Oats Laddoo, Oats paratha and today, Oats veggie roti.

What you need to have:

1. Powdered Oats – 1 and 1/2 cup (I have used Quaker oats)

2. Upma Sujee – 1/2 Cup

3. Chopped Spring Onions – 2 Cups

4. Green chilly chopped – 1

5. Ginger chopped – 1/2 Teaspoon

6. Fresh grated Coconut – 2 Tablespoon

7. Cumin seeds – 1 Teaspoon

8. Fresh chopped Cilantro – 1/4 cup

9. Salt – To taste

10. Few small Banana leaves  – 3-4

 Quaker Oats & Upma Sujee

Other ingredients of Oats Veg-Roti

What you do with what you have:

1. Powder the oats in the dry grinder and transfer it to a broad bowl along with upma sujee/rawa.

2. Wash and chop spring onions and also the greens and keep it aside. Wash and chop green chilly, cilantro, grate ginger and coconut and transfer all the ingredients to the bowl.  Add salt, cumin seeds if needed. One can even add Chopped capsicum to it.

Ingredients in a bowl

3. Add required quantity of water and keep it aside for about 20 minutes so that sujee and oats mix together to the required consistency. Sprinkle a little more water if needed while spreading the dough on the banana leaf.

                                                                                                                                                                 Oats Roti mix

4. Wash and wipe the banana leaf and place a little dough and flatten it to required thickness by dipping your hand in water.

Ready to roast Oats Roti

5. Place a dosa skillet on medium flame with a teaspoon of cooking oil. When hot, place the roti and adjust the flame accordingly with the leaf facing upwards. When roti is done the leaf automatically comes up and can be removed.

Roti being roasted

6. When done, remove the leaf completely and flip it to roast on the reverse adding a little Saffola oil.

Roti being roasted on the reverse

7. Roti is ready to be served and enjoyed hot with tomato sauce/ketchup or any dry chutney powder of your choice.

Ready to serve Oats Veg-roti with Tomato sauce

How long it takes: 30 mins

Number of servings: 6 Roti

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15 thoughts on “Oats Vegetable Roti

  1. Hi Pratibha,

    I did this delicious Oats veggi paratha…. i got praised by everyone… It was really nice in taste…. Today i m going to prepare mutter methi malai.. :)

    • Hi Ayodhya Ram,

      One can even use grated Capsicum, carrots, cabbage in place of Spring onions which tastes really great!!!! Please do try out .

    • Hi Manjula,

      You can add any veggie of your choice like the carrots, cabbage, Methi leaves, capsicum etc which even taste yummy and is good from the health point of view and in a way we will be consuming so many veggies too. I hope i am clear.

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