Delicious Recipes with
- Urad Dal 160 gm
- Oats 40 gm
- Water 135 gm
- Ginger 35 gm
- Green chillies 10 gm
- Salt 13gm
- Saunf 8gm
- Oil 40gm
- Kalonji ¼ tsp
- Hing ½ tsp
- Sugar 38gm
- Maida 300gm
- Begin by soaking the urad dal overnight with a lot of water.
- The next day drain the dal and puree into a coarse puree using about 60 gm of water.
- Coarsely grind the saunf into a coarse powder.
- Toast the oats and grind into coarse powder
- Grind together the ginger and green chilli with about 5 gm of salt into a fine puree.
- Next, in a mixing bowl put together the maida, 5gm salt, 12 gm sugar, 3 gm saunf powder and 20 gm oil. Mix together with your fingers to distribute the oil evenly.
- Then, mix about 130 gm of the urad dal paste into the dough. Next add upt 75 gm water to knead the dough for about 5 min. Keep for resting, for 30 minutes.
- Meanwhile, in a pan heat 20gm oil, over medium heat, quickly add the kalinji and hing, followed by ginger and chilli paste along with 2 tsp of water and fry.
- Add the remaining saunf powder, salt and sugar and cook till the sugar begins to caramelise.
- Add the remaining dal puree along with the oats and fry on low heat while stirring till it begins to develop a nutty flavour. Keep scrapping as the dal will tend to stick to the pan.
- Once the whole puree begins to resemble a dry lump, transfer to a bowl to a tray and spread to cool.
- Take the resting dough and divide into 45 gm pedas.
- Divide the filling into 20 gm portions.
- Rub some oil on the hands and fill the filling into the dough like you would fill a kachori.
- Heat oil in a kadhai and roll the pedas into about 14cm disks using an oiled rolling pin.
- Once the oil is just below the smoking point begin lowering the disks in the oil using a spatula. Wait till it puffs and fry till an even golden brown colour develops on both sides.
- Keep aside to drain the oil and serve at room temperature along side alur dom.
Spinach and oats pancakes
Spinach and oats pancakes
- Saffola Natural Oats-Plain 1 cup
- Spinach,chopped 1 cup
- Water ½ cup
- Egg 1
- Paprika 1 tsp
- Salt 1 tsp
- Spring onion,finely chopped 1 tbsp
- Paneer (cottage cheese),crumbled ¼ cup
- Saffola Aura Refined Olive & Flaxseed Oil 2 tbsp
- Sundried tomatoes,roughly chopped 4 tbsp
- Blend Saffola Natural Oats-Plain with spinach and water until smooth.
- Pour the batter into a bowl, add egg and whisk well.
- Sprinkle paprika, salt and chopped spring onion, saving some for garnish if liked.
- Add crumbled paneer into the mixture and mix well into the batter.
- Smear a frying pan with Saffola Aura Refined Olive & Flaxseed Oil. Drop a ladleful of the batter and cook until it sets.
- Flip the pancake, add some sundried tomato on top and cook for 2 minutes.
- Repeat the process till all the batter is used. Serve hot, with added sundried tomatoes and spring onion on top if liked.
Spring onion oats paranthas
Spring onion oats paranthas
- Saffola Natural Oats-Plain, powdered 1 cup
- Atta (whole wheat flour) 1 cup
- Water 2 cups
- Saffola Tasty-Pro Weight Watcher Oil 3 tsp
- Cumin seeds 1 tsp
- Spring onion whites, chopped 1 cup
- Ginger-green chilli paste 1 tsp
- Garlic, finely chopped 1 tsp
- Spring onion greens, chopped 1 cup
- Salt 1 tsp
- Knead powdered Saffola Natural Oats-Plain and atta into a soft dough using enough water. Divide the dough into 8 equal portions and keep aside.
- For the filling, heat ½ tsp Saffola Tasty-Pro Weight Watcher Oil in a broad non-stick pan. Add cumin seeds and sauté on medium flame for a few seconds.
- Add spring onion whites, ginger-green chilli paste and garlic. Sauté on medium flame for 2 minutes.
- Add spring onion greens and salt. Mix well and cook on medium flame for 3 minutes, stirring occasionally. Keep the filling aside.
- Flour the rolling area and roll out each portion of the dough into small roundels.
- Spoon some of the filling in the centre of each roundel. Bring the edges together in the centre and seal on top. Then roll them into 4-inch discs.
- Take care to ensure the filling doesn’t spill out.
- Heat a tava. Use ¼ tsp oil to smear the parathas on both sides. Flip and cook till golden spots appear on both sides.
- Serve the paranthas hot with yoghurt or, if you prefer, pickle.
- Urad Dal ¼ cup
- Rice ½ cup
- Poha ½ cup
- Oats 1 cup
- Carrot ½
- Onion ½
- Hing 1 pinch
- Mustard ½ tsp
- Green chilli 1
- Coriander leaves 2 tsp
- Curry leaves 1 tsp
- Oil as required
- Soak together the urad dal and rice overnight or atleast 12 hours.
- After soaking, remove excess water and blend to smooth puree along with poha and oats, using minimal water. The batter should be thik like a shake.
- In a pan, heat oil, add in the mustard seeds and hing, splutter the masala and add in the curry leaves green chilli, onion and carrots. Saute untill soft and add to the batter. Mix Well.
- Heat a paniyaram pan and oil eacch depression wusing tissue diped in oil. Begin adding enough batter, to each depression, to fill them half way.
- Cover with a lid and cook for about 3 minutes untill the batter seems cooked till half way.
- At this point use a toothpick to lightly flip the paniyaram. Cook for another 2 min till a brown colour is developed.
- Serve along with coocnut chutney
Veggie oats burrito
To make Tortillas:
- wheat flour 1 Cup
- Saffola Plain Oats, powdered ½ tbsp
- Fresh lettuce leaves 4
- Red pepper 1
- Yellow pepper 1
- Green pepper 1
- Salt and pepper to taste
- Chilly powder 1tbsp
- Onion, sliced 1
- Lime juice ½ tpsp
- In a bowl, mix oats and add water to make a dough. Let it rest for 10 minutes.
- Divide the dough into 4 equal portions. Roll each portion flat with the help of a rolling pin.
- Now, heat the tava and cook the tortillas until cooked.
- In a grilling pan, grill all the peppers. Once grilled, take it out in a bowl.
- Add lime juice, salt, pepper, chilly powder to it, and mix well.
- To assemble, spread lettuce on the tortilla, followed by peppers.
- Wrap the tortilla making sure the ends are sealed.
- Heat a grilling pan, and grill the tortilla before serving.
- Diagonally cut and serve.
- Puttu flour 1 cup
- Water ⅓ cup
- Salt ⅓ tsp
- Oats ¼ cup
- Fresh grated coconut ¼ cup
- Take the puttu flour and salt to it and begin adding water to it while mixing. Once the water is evenly distributed the puttu flour will begin feeling very slightly damp.
- Take the chamber of your puttu maker and fill half way through with puttu flour. Then add in a layer of oats and fresh coconut. Press in lightly after each layer.
- Steam for 5-10 minutes. After the time, take it aside, insert an icecream stick and keep it cool a little.
- Once cool enough to handle, remove using the icecream stick to pull it out.
- Serve with kadala curry.