Oats Idly (steamed Oaten cake) July 9, 2007Posted by live2cook in Breakfast.
Thanks to USDA and other health organizations, we all know the importance of including multi grains in our daily diet. Oats, being one among the Grains family, heart friendly and easily available in our nearby groceries, found a place in my weekly menu.
With picky eaters aboard, it was not easy for me to introduce oats in our diet. I tried multiple ways and “Oats Idly” is one among them. Since cooked oats have a bland taste, we have to over power the recipe with other ingredients.
1 cup Old fashioned Oats (We can use Steel cut oats. But because of its high price, I used Old Fashioned Oats)
1 cup Water
1/4 cup Toor Dal
1/4 cup Chana Dal
1/4 cup Urad Dal
2-3 Dried Red chillies
1 teaspoon Cumin Seeds
1/2 teaspoon Black pepper corns
1 pinch Asafetida
Few Curry Leaves
3 teaspoons Salt
2 teaspoons Oil
1. Soak the Dals for 2 hours. Grind to a paste along with Red chillies and salt.
2. In a heavy bottomed pan, heat the oil and add the Cumin and Pepper corns. When they turn color, add the Asafetida and Curry leaves.
3. Add the 1 cup of water and bring to a boil. Add the ground paste and stir well.
4. Continue to bring to a boil with frequent stirring.
5. Add the old fashioned oats slowly while stirring continuously.
6. Stir until the oats absorbs 3/4 of the water and the mixture resembles a paste.
7. Grease Idly molds or small cups and spoon the mixture.
8. Steam for 5 minutes and allow to cool for few minutes.
9. Ease from the mold and serve hot.