Instant Oats dosa

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                                                                                                      Ready to serve Instant Oats dosa with chutney powder & ginger chutney

Makes : 10-12

Time taken: 45 minutes in all

I have given a detailed introduction of oats in my old recipes. My blog has a host of oats recipes namely oats idli, upma, oats poha upma, Oats-moongdal tikki, Oats ragi rotti, Oats-dry fruits laddoo, Oats appam, Oats-poha chivda and Oats veg roti.  Today i would like to add one more recipe and here it goes….

What you need to have:

1. Oats 3/4 Cup

2. Wheat atta – 1/4 Cup

3. Rice atta – 1/4 Cup

4. Chopped onions – 3/4 Cup

5. Chopped green chili – 1 Teaspoon

6. Chopped ginger – 1/2 Teaspoon

7. Chopped cilantro – 2 Tablespoons

8. Cumin seeds – 1 Teaspoon

9. Water – 2 and 1/4 Cups

10. Salt – As neededDSCN0134

Ingredients of Oats dosa

DSCN0138                                                                       Other ingredients of oats dosa

What you do with what you have:

1. Peal and chop onions, chop green chili, grate ginger, wash and chop cilantro and keep it aside.

2. Pulse half the quantity of oats in the mixie to a coarse powder and the remaining half can be added as it is. Transfer the rice atta, wheat atta, coarse oats powder, oats into a wide bowl. Add in the chopped ginger, green chili, cilantro and onions as well to it. Also add cumin and salt to it.  Let the batter set aside for about 10 minutes.DSCN0140

   All the ingredients being transfered to a wide bowl


                                                                   Instant Oats dosa batter

3. Place a dosa skillet on medium flame.  When heated, splash a little oil on it and rub it with a tissue paper or a coconut coir.  When heated, splash a little water on the skillet and pour a laddle of dosa batter in the outer circle of the skillet.  Then fill up the centre too.DSCN0141                                                                 Oats dosa being cooked

4. When done, flip it and fry till done.  Transfer it to a serving plate and relish it  hot with any chutney of your choice or even dry flax seeds chutney powder.  This dosa should be relished when hot as it does not remain crisp for long.    “BEST SERVED HOT OF THE SKILLET” YummmmmmDSCN0737                                      Ready to serve oats dosa with ginger chutney and chutney powder

Makes : 10-12

Time taken : 45 minutes in all

1. One can even add the quaker oats as it is since it is not the whole oats.

2. The quantity of water can vary depending upon the fineness of rice atta and wheat atta.

3. I have used whole oats hence i have used half the quantity of powdered oats.

Oats-Poha Chivda

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Oats theses days one of our favorites here at home. I have already put up a few oats based dishes like the Oat idli, Oats Upma, Oat-Poha upma and here now adding one more to this series is the Oats-Poha Chivda. Some of you might recognize this dish and find it similar to the traditional poha-upkari that I put up here a couple years ago. It is a healthy, tasty and easy to prepare, so what more can you ask for ! Ideal for an evening tiffin.

What you need to have:

1. Oats – 1 and 1/2 Cup

2. Beaten Rice (Thin) – 1 cup

3. Dalia Dal – 1/4 Cup

4. Peanuts – A handful

5. Cashews – A handful

6. Raisins – A handful

Oats and Thin Poha/Beaten rice

Other ingredients of the dish

Ingredients of Seasoning:

1. Mustard seeds – 1 Teaspoon

2. Green chilly – 2-3

3. Red Chilly -1

4. Curry leaves – 2-3 Sprigs

5. Asafoetida powder – 1/2 Teaspoon

6. Turmeric powder – 1 Teaspoon

7. Chilli poiwder – 1/2 Teaspoon

8. Sugar powder – 1 Teaspoon(optional)

9. Salt – as needed

10. Garam masala powder  – A pinch(optional)

11. Amchur powder – A pinch(optional)

12. Cooking oil – 2 Teaspoon

Ingredients of Seasoning

What you do with what you have:

1. Place a skillet on low flame with oats in it and warm it up till it turns crispy and a nutty aroma oozes out.

Oats being warmed up

2. Place a skillet with 2 Tablespoons of cooking oil in it on low flame.  When heated fry cashews in it till it turns light brown and crispy.  Transfer it to another bowl and keep it aside.

Cashews being fried

3. In the same skillet fry Peanuts as well till crispy.  Transfer it to the same bowl to which the fried cashews are placed.

Peanuts being fried in oil

4. Place a skillet with only 2 Teaspoons of cooking oil in on medium flame.  On being heated add mustard seeds to it.  When it splutters add split green chilly, red chjilly pieces, and curry leaves.  When done, add Raisins to it and stir well till it swells and fries.

Seasoning in progress with raisins being fried in it

5. When fried add Dalia dal and also all the powders in a row.

All powders being added in a row to the seasoning

6. Finally, add fried Cashews, Peanuts from step-2 and 3 to it and also warmed up Oats from step-1 to it and also Beaten rice  and salt , powdered sugar, Garam masala powder, A pinch of Amtur powder and toss  well and and leave it on low flame for about 2-3 minutes stiring with a wooden spatula so that oats is not powdered.

Oats and Beaten Rice being added to the Seasoning

7. Transfer it to bowl and you are all set. You can garnish with shredded coconut if you wish. Yummmmmmmmmmmm    !  Also one can even relish it with chopped onions and cilantro too!!!!!!!

                                                                     Ready to serve Oats Poha Chivda

How long it takes: 45 minutes

Number of servings: 5-6

1. Thin Beaten Rice/Poha should be used for the dish. We normally dry the poha in the strong sun for about an hour to get rid of the raw smell.

2. Oats should be warmed up on low/medium flame depending upon the size of the burner stirring at intervals so that it does not get burnt.

3. One can use Garlic in place of Asafoetida powder.

4. Dry fruits, if you like, are always an optional addition.

Oats-Poha Upma

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Oats has become very popular due to the increasing consciousness regarding health.  I have already put up Oats-upma, Veg roti/Paratha, Oats-Peanut laddoos  and Idli.  Here now is yet another Oats dish, one that tastes great and that can be prepared for a change with veggies of one’s choice. I prepared a couple of times and very well received here at home. So maybe this is a chance to get some wider acceptance among my readers and fellow bloggers ! Let me know if you like this one.

What you need to have:

1. Oats – 1 cup

2. Medium poha (Beaten rice) – 1/2 cup

3. Sambar powder – 1 Teaspoon

Poha/Beaten rice and Quaker Oats

Vegetable ingredients:

1. Chopped Capsicum – 1/3 cup

2. Grated Carrots – 1/4 cup

3. Green peas – A handful

Ingredients of Seasonings:

1. Mustard seeds – 1 Teaspoon

2. Blackgram dal – 1 Teaspoon

3. Chopped Onions – 1/3 cup

4. Cumin seeds – 1/3 Teaspoon

5. Turmeric powder – 1 Teaspoon

6. Chopped Green chilly – 2-3

7. Red chilly – 3-4 Pieces

8. Curry leaves – 2-3 Strands

9. Cooking oil – 1 Tablespoon

10. Salt – To taste

11. Lemon juice – 1 Teaspoon

Ingredients of Oats-Poha Upma

Ingredients of Garnishing

What you do with what you have:

1. Wash, peal and chop onions fine, chop green chilly too, wash and chop coriander leaves and keep it aside.

2. Wash Beaten rice and add 1 Teaspoon sambar powder to it,  mix well  and keep it aside.

Sambar powder mixed with poha

3. Place a skillet on medium/low flame and dry roast Oats till you get a nutty aroma but make sure you do not burn it and keep it aside.  Place the same skillet  with 4-5 teaspoons of cooking oil in it on medium flame.  When heated add mustard seeds to it. On spluttering, add black gram dal and cumin seeds to it. Add chopped green chilli, curry leaves, red chilli pieces and let them all fry till done. Finally add chopped onions, turmeric powder and required quantity of salt to the dish to it and let it fry till transparent.

4. When done add all the chopped veggie and cook it till done closing it with a lid but mind you without adding water.

Veggies cooking in seasoning

5. When done add beaten rice mixture from step-2 to it and stir in well.  If needed sprinkle a little water for it to cook.

With mixed poha added

6. When done, add Oats and stir in well.  If needed only splash a little water. ( Splash very little  water carefully so that if in excess it will spoil the taste of the dish.   If one feels it is not needed , then you may not at all.   So take care while doing so.It all depends upon the brand of the Oats.)

                                                                                                         Oats being added to the dish

7. Finally add grated fresh coconut, chopped cilantro from step-1 to it and squeeze lemon juice and mix well and switch off the flame.

Ready to serve Oats-Poha Upma

8.  Transfer it to a serving bowl.

A closer view of the dish

Good to remember:

1. Use medium variety of poha which we use for Poha upma.

2. I have used Quaker brand oats. In this case I did not even sprinkle water.

3. Veggies should be grated and chopped fine  so that they cook fast with poha.

4. One can add any masala powder of their choice. I have added home made sambar powder.

How long it takes: 45 minutes

Number of servings: 3

Oats Vegetable Roti

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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

Oats Paratha

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Oats Paratha

How long it takes: 30 mins

Number of servings: 12 medium size parathas

Oats is very popular these days as a healthy ingredient given the high fiber content and it’s utility in making different kinds of dishes. I have already put up oats idli and oats upma, the latter especially has been much appreciated by the viewers of this blog. Today, I would like to put up Oats Paratha and hope it is enjoyed by all.  It turned out very tasty when made in my kitchen for the first time recently. Here it is.

What you need to have:

1. Wheat atta –  1 cup

2. Oats – 1 and 1/2 cup (Powdered)

3. Coriander powder – 1/4 Teaspoon

4. Cumin powder – 1/2 Teaspoon

5. Ajwain  – 1/2 Teaspoon (powdered)

6. Chilli powder – 2/3 Teaspoon

7. Cooking oil –  4-5 Teaspoon

8. Salt – To taste

9. Water – To make the dough

Ingredients of Oats Paratha

What you do with what you have:

1. Powder any oats of your choice in the dry grinder to a fine consistency. Sieve it in the atta sieve/sifter and if any remaining, sieve again and mix it with the previously sieved oats powder. Powder cumin seeds, coriander seeds, ajwain too and keep aside. Transfer all ingredients to the atta sieve, including all the powders and salt too.

 All the ingredients being transfered to the atta sieve

2. On sieving, the mix should look as shown in the image below. Transfer the mix to a broad bowl to make the dough. Also, add required quantity of cooking oil to it. (I have used Saffola gold heart cooking oil.)

 Sieved ingredients transferred to a bowl

3. Mix the ingredients with your hands and add water in steps to make a pliable dough –  little softer than the usual chapati dough. Keep it aside for a while, closing it with a lid.   Pinch out the required quantity of the dough and knead it properly till it is smooth.

Paratha dough & pinched out ball

4. Dust the pinched out ball in atta and roll it into 4-5″ sized disc and apply oil to it.  Fold it into semi circle and also apply oil again. Fold it into triangular shape and keep it aside.  Repeat the same process for all the rotis. This process of folding and greasing helps to make layers.

                                                   Oil being applied in different stages

5. Roll out the triangular shaped roti on a thick plastic sheet dusting it in atta. Roll it to required thickness and ensure that you are rolling evenly all over the roti.

Rolled paratha

6. Place a non stick roti pan with a little oil being sprinkled on it on medium flame. Place rolled roti and sprinkle a little oil on it.                                                                                                                                                                                                                                                                                  Oats paratha being roasted

7. When done, just flip it and roast it again applying a little oil. Press slightly on all the sides with a spatula.

Paratha being flipped and roasted

8. Enjoy hot with either tomato sauce or the dry chutney powder and Amul butter.  It tastes great and the layers of the roti will be like that of veg- puff. One can even enjoy with any side dish of one’s choice.

Oats paratha with tomato ketchup.

How long it takes: 30 minutes

Number of servings: 12 of the above size

Good to remember:

1. Use any brand of Oats.

2. Powdering it to a fine consistency helps to mix with wheat atta well .

3. One can make their own proportion to atta and the oats. This is my version.

4. Using more of oats will change the colour of paratha

Oats Upma

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Oats Upma

How long it takes – 45 minutes

Number of servings – 3-4

Oats has gained lot of importance in today’s world with increasing awareness of healthy foods and living.  A large variety in the kind of oats available at the stores allows us to select our favourite as per texture and taste. I normally use either “Saffola”, “Quacker” or “Champion”.  Among these, I typically use “Quackers” a lot. I have already put up Oats Idli and today I would like to put up “Oats Upma” which makes for a delicious and healthy breakfast or snack when cooked colourful vegetables and onions.  Here it is:

What you need to have:

1.  Oats (any brand) – 1 cup

2. Fine sujee (rawa) – 1/2 cup

3. Chopped mixed veggies – 2 cups

Chopped veggies and Green peas

Ingredients of seasoning with cup of oats & sujee

Ingredients of Seasoning:

1. Mustard seeds – 1 Teaspoon

2. Blackgram dal – 1 Teaspoon

3. Green chilly – 3-4 (chopped)

4. Curry leaves – 3-4 strings

5. Chopped onions – 1/2 cup

6. Turmeric powder – 1 Teaspoon

7. Raisins – A handful

8. Cooking oil – 2-3 Teaspoons (Saffola oil)

9. Salt – To taste

10. Sugar – A pinch (optional)

What you do with what you have:

1. Wash and chop all the veggies of your choice like capsicum, french beans, cauliflower, carrots and keep it aside as shown in image-1.

2. Place a wide bowl and cook chopped beans and carrots with a little salt. When they are half-cooked, add chopped cauliflower and cook till done.

French beans and carrots being cooked

Chopped cauliflower being cooked

3. Place a skillet with fine sujee in it and dry roast till you get a pleasant aroma and keep it aside.  In the same skillet, add 3-4 Teaspoons of cooking oil in it on the flame. When hot add mustard seeds to it; as the spluttering starts add blackgram dal.  When fried add raisins to it along with chopped green chilly and curry leaves to it.  Fry a bit and add chopped onions to it Continue frying till done adding little salt to it so that it is not burnt.

Onions being fried in the seasoning

4. Now add chopped capsicum to it and stir in for a while till done and add Green peas as well to it and cook till smooth. On the other gas place 1 and 1/2 cups of water in a bowl on low flame till it starts boiling.

Chopped capsicum being fried in the seasoning

5. Add roasted fine sujee from step-2 to it and stir in and add boiling water to it and close the lid for a while so that it is cooked.

Roasted fine sujee being added to it

6. When done add the oats to it and stir well to sprinkle water to it so that it is cooked well. (Oats do not need much water to cook and will use up the moisture from cooked sujee too.)

Oats being added to cooked sujee mix

7. Now add cooked veggie from step-2 to it, mix well with a wooden spatula so that veggies is not crushed.

Cooked veggies being added to upma

8. Finally add chopped coriander leaves to it and serve hot with any snacks of your choice like the sabudana mixture or chutney or ketchup and enjoy.  And like I always like to say, it will be… Yummmmmmmmmmmmm!!!!!

Ready to serve Oats Upma

How long it takes – 45 minutes

Number of servings – 3-4

Good to remember:

1. Veggies used should be fresh and of one’s choice.

2. Sujee used for the dish brings the required texture  to the dish.

3. Water depends upon the variety of sujee is used.

5. Please do not pour water after adding oats , since it does not consume more water at all for cooking and the dish may turn mushy.

6. This could be a tiffin, breakfast and also a lunch-box dish for sure.