Instant Oats Rava Idli | Diabetic Friendly Recipe

Idli is how our Monday mornings begin. The batter is usually made over the weekend, or if I am lucky I use up the old batter. But Monday mornings seem better and easier with Idlis (much to the annoyance of the elder kid who seems to find newer excuses to duck them!). Although there are other options like dosa / Paniyaram / Adai , I fall upon my trusted Idli batter to bail me out not just on Monday mornings, but almost always :-)

This week @FoodieMondayBlogHop, Mayuri is hosting the theme #IdliMedley - Idlis with a difference. No Rice was allowed, although lentils and grains could be used. Apart from the ease of making Idlis, I personally love them for their oil-free, steaming process which can be given to infants and convalescents alike. And if its diabetic-friendly, then even better. 

If you are an Idli loving family like us, check out the following recipes of Idli (and Idli based dishes) on the blog:

(A) Idli Varieties:

• Kanjivaram Idli
• Pepper Idli steamed in Banana leaf 
• Thinai Idli (foxtail millet Idli)
• Lapsi Idli 
• Samba Wheat Idli
• Toor Dal Idli
• Sprouts Rava Idli
• Sevai-Rava Idli
• Moong Dal Spicy Idli
• Instant Masala Beans Idli 
• Mini Carrot Idli
• Poha Idli.
• MTR Style Rava Idli

(B) Dishes using leftover Idlis:

• Baked Idli Fry
• Idli Chilli
• Idli Manchurian

Today's dish is a no-fermentation , diabetic-friendly Idli variation with Oats and Rava (sooji)  and is pretty much instant. 

Prep time - 15 mins, Steaming Time - 12~15 mins , Makes - 6 idlis

What you need:

Oats (I used Quaker) - 1 cup (use GF Oats for a GF version)

Bombay Rava / Medium Sooji - 1/2 cup

Thick slightly sour yoghurt - 1/2 cup + 2 TBSP (Sub with Cashew curd / rice curd for a vegan version)

Water - 1/2 cup + 2 tsp 

Baking Soda - 1/2 tsp

Oil - 1 TBSP + 1/2 tsp for greasing

Tempering : Mustard seeds, chopped curry leaves, urad dal, asafoetida, grated ginger 1/2 tsp

Salt - to taste

Optional add ons:

Grated carrot, peas , chopped coriander, chopped fresh methi leaves etc. 

How to:

Dry roast Oats till crisp. Cool and grind. In a pan, heat 1 TBSP oil, splutter all tempering ingredients till urad dal turns golden brown, add rava and saute on low flame till sooji turns fragrant. Cool.

Add this roasted , tempered sooji to the oats powder. Add the yoghurt, half the water, salt and baking soda. Mix well. Keep aside, closed for 15 mins. 

Meanwhile, keep the idli steamer ready, and grease the idli plates. 

Adjust the batter, adding water to get a pouring Idli batter consistency.

Take a ladleful and pour into the dimpled, greased idli plates. 

Steam for 12~15 mins till done. Cool slightly and demould.

Serve with any chutney  / Sambhar.

I have served it with Badanekayi Gojju (eggplant in tamarind, spicy gravy)  

{{Sub the Okra with brinjal in the above recipe link, rest of the process remains same}}

Did you there is a World Idli Day? Well, there is and since 2015 its been celebrated on 30th March. 

It is believed that a popular idli only caterer from Chennai, Eniyavan, made a staggering 1,328 varieties of idlis in 2015 to instate this day. A staggering 44 kg idli was also cut by a top bureaucrat to seal the deal as they say and henceforth March 30 became World Idli Day.

The FoodieMonday/Bloghop group has made a variety of Idli using different grains to replace rice.

Check out the variety and celebrate World Idli Day by trying out any of the recipes.

https://themadscientistskitchen.com/instant-poha-idlis/

http://www.sizzlingtastebuds.com/2019/03/instant-oats-rava-idli-diabetic.html

https://mayuris-jikoni.com/2019/03/25/buckwheat-idli/

https://poonambachhav.blogspot.com/2019/03/instant-quinoa-idli.html

https://thephotowali.wordpress.com/2019/03/25/kanchipuram-idli-recipe-kovil-idli-recipe/

https://preethicuisine.com/oats-and-alond-meal-vegetable-idli/

https://www.firsttimercook.com/2019/03/instant-veggie-quinoa-mini-idli.html

https://batterupwithsujata.wordpress.com/2019/03/25/cornmeal-oats-soya-vegetable-idli-2/

https://foodtrails25.com/2019/03/25/instant-ragi-nachni-idli-with-dahi/

https://veenasvegnation.com/recipe/kuthiraivali-thatte-idli-barnyard-millet-recipes/

Gluten Free Choco Chip Pancakes with a #DesiTwist | Vegan too !

Choco Chip Pancakes- every kid’s dream ! Gooey, sticky, fluffy, chocolatey - perhaps nothing can come close to heaven for a chocoholic. However, my family prefers hot, savoury stuff for breakfast, but an occasional pancake is surely a welcome indulgence. 

So, this pancake is with a twist. It's:

- gluten free

- Instant

- Vegan*

- Easy to make 

- Chocolicious

- Versatile 

- Healthy and Filling

- Eggless, 

- and most of all made with a secret ingredient. 

Read on to find out what secret Ingredient went into making these yummy, droolicious pancakes that were devoured !! Even the non-chocoolic in me (don’t judge :p) wanted to have a bite of this sinful delight ! 

This week at FoodieMondayBloghop, we have #DesiTwist as a theme (that I suggested),  and we present Indian Ingredients / Indian Dishes with a Firangi Twist. 

Other healthy Desi Twist dishes that may interest you on the blog:

Jowari Bhakri Pizza Bites

Oats Ragda Chaat

Tacos Bhel

Pasta Pakora

Idli Manchurian

Baked Idli

Cabbage Dhokla

Baked Upma

Idli Chilly / Idly 65

Baked Onion Pakoda

and many more..

Prep time - 10 mins | Cook time - 3~4 mins per pancake | Makes - 6 pancakes

What you need:

• Homemade Idli Batter (yup - the secret ingredient) - 1.5 cups
• Dutch Processed Cocoa powder - 1 heaped tsp
• Ragi / Fingermillet flour - 2 tsp
• Vegan Choco Chips - 2 handfuls (or as chocolatey as you want :p)
• Baking Soda - 1/8 tsp
• Vanilla Extract - 1/2 tsp
• Olive oil - for drizzling around the pancakes (approx 1/4 ~1/2 tsp / pancake)

Toppings:

Chocolate sauce

Sliced fruits, as needed ( I used bananas)

More choco chips :p

Honey* (Can skip for vegan version or use maple syrup instead)

       PIN FOR LATER

How to:

To the prepared idli batter, add cocoa powder and whisk well. Add a tsp or two of water to get to the required consistency.

Add the vanilla extract, baking soda and fold gently. Let the batter stand for 5 mins.

Pour a ladleful of the batter onto a heated tava / skillet. drizzle oil around the pancakes like a dosa.  

Cook on one or both the sides .

Serve immediately with the toppings as mentioned above or even add whipped cream :)

Enjoy the indulgence !

Mor Koozh : Guestpost by Sandhya | Guest Post Series #16

This month of Guestbloggers, I am thrilled to have Sandhya of My Cooking Journey to do a guest post. I have met her through a common blogging group, and although I am yet to meet her in person (fingers crossed, we will, soon :)), I absolutely admire her zest for life and she’s a very warm person to know. 

Her traditional Tamizh cooking (with special tips and tricks that she passes from her mom or aunt’s recipes) has been a hit everytime I try it at home - be it Kanjeevaram Idli, Special Oothapam, Aruchivitta Vathal Kuzhambu or even today’s guest post for me - Mor Koozh (a.k.a Mor Kazhi at my place). She’s a very sincere blogger and has a plethora of International and Indian food including amazing bakes too ! I am eyeing her Soft Pretzel bites recipe to bake soon :-)

It’s indeed a pleasure to host Sandhya for this month’s edition of Guest blogging and let’s hear from Sandhya in her own words…  Thank you, once again for doing this guestpost… :)

***************************************

I have to thank Kalyani from the bottom of my heart to give me this opportunity to write a guest post on her blog. I am yet to see Kalyani in person, but we have become very close to each other through a mutual blogging group through which we were introduced. I am looking forward to this summer to meet her in person. If I have to talk about Kalyani, I have to say she is such a great cook. When she creates any of her traditional recipes, it makes me want to visit her soon to taste her cooking. 

Kalyani always talks about my traditional recipes and that is the reason I chose an age old recipe that has been in my family for her. Even before this post is published, she has made the recipe and shared her delicious Mor kali recipe with me. I am so glad to have friends like you in the blogging world! 

I grew up eating Mor koozh / Mor kali at my paati’s house at least once a week. This was one of the best things that I loved. I used to look forward to eating this at my grandmother’s place when we visited them for summer vacation. After few years we moved to Chennai and I was lucky to stay close to my grandparent’s house. Now I got to eat it whenever my paati made it and even when I am not visiting her, she would pack and send a box for me.

Usually the mor koozh is served as upma but my paati made it interesting for us and made the mor koozh as a burfi or a cake. This made eating the mor koozh very easy and less messy. There are many memories that revolve around this mor koozh and anytime I make it or eat it, my thoughts go back to my days of growing up. 

This is a gluten free (skip the asafetida) and completely vegan recipe. Texture happens to be a big issue for many since it is very smooth and gooey. My father is not a big fan of it for this reason. And for this reason, it is very easy for older people to eat it as they don’t have to bite through hard pieces. 

I have used mor milagai (sun dried green chilies) in the recipe as it adds a very different layer of flavor. If you don’t have mor milagai in hand, skip it and use more green and red chilies for the heat. Make sure you make it a little spicy as it makes it even more delicious. 

Preparation time – 5 minutes

Cooking time – 20 minutes

Difficulty level – easy

Ingredients – Serves 4 to 6

• Rice flour – 1 cup
• Sour buttermilk – 1 ½ cups
• Water – 2 to 3 cups (or as needed)
• Mustard seeds – 1 tsp
• Urad dal / Ullutham paruppu – 2 tsp
• Mor milagai – 3 (optional)
• Green chilies – 2 to 3
• Red chilies – 2
• Curry leaves - few
• Asafetida – 1/8^th tsp
• Salt – to taste
• Nallennai  / Gingelly oil – 3 TBSP

Procedure – 

• Whisk the buttermilk and add about a cup more of water to it. 
• In a bowl, measure the rice flour and add the buttermilk mixture to it. Using a whisk combine the mixture well without any lumps. Add the salt needed and mix well.
• In a heavy bottom pan, heat the oil. Add the mustard seeds, urad dal and asafetida along with the different kinds of chilies and curry leaves.  
• Fry them until they are aromatic and then add a cup of water. Let the water come to a boil.
• Now add the rice flour mixture to the pan and mix well to avoid any lumps. Cook the mixture in low to medium heat until it starts to thicken. 
• Keep mixing until the mixture starts to leave the sides of the pan.
• Meanwhile, grease a pan to pour the mor koozh mixture.
• Once the mor koozh is completely cooked, it will appear glossy and shiny. 
• At this stage pour the mor koozh into the greased pan and flatten it. Once it cools down a little, cut into squares using a greased knife. 

Mini Chilli Cheese Paratha | How to make Chilli Cheese Paratha | #Breadbakers

In this version of #Breadbakers, we have Sue hosting us on Cheesy Breads. Although am not a great fan of cheese, my kids enjoy the ocassional treat in bakes or as cheese slices in their burgers / sandwiches. My husband actually loves Cheese with his Wine, and prefers to eat cheese off a cheese platter rather than on his pizza :-)

For me, personally I love Chilli and Cheese as a combo. I have used 2 different chillies (green chilli, chilli flakes) in these mini Parathas (unleavened Indian flatbreads). My elder girl is quite the Paratha lover in the family, so we keep making these for Sunday lunch  / weekday dinner. A simple yoghurt and / or Indian spicy pickle is suffize to dip these mini parathas. She loved carrying these mini treats for her snack at school, and this is surely a great way to sneak in some protein for hungry kids ! Lets get to the recipe. 

Some more Paratha varieties on this blog that you may like:

• Multigrain Aloo Paratha (made earlier for #breadbakers)
• Makuni (sattu Paratha) from Bihar
• Paneer Cabbage Paratha
• Gobhi Paratha (cauliflower stuffed flatbread)
• Paneer Aloo Paratha
• Stuffed Broccoli Parathas
• Palak Paneer Paratha
• Alu Paratha
• Paneer Mooli Wholegrain Paratha
• Spring Onion Parathas
• Carrot-Dill Paratha 

Prep time - 10 mins, Cook time - 15 mins, Makes - 6 mini parathas

Mini Chilli Cheese Parathas | Cuisine : Indian | Course : Breakfast / Brunch | Spice level : Medium to high

For the outer Cover:

• Wholewheat flour - 1.5 cups (1 cup = 200 ml)
• Salt - to taste
• Ajwain / crushed carrom seeds - 1/8 tsp
• Oil - 2 tsp + more required to cook the paratha (approx 1 tsp/ paratha)
• Warm water - to knead the dough 

PIN FOR LATER

Stuffing:

• Grated Processed Cheese (or Mozarella) - 1/2 cup
• Minced Green chillies - 1 tsp (adjust spice)
• Minced fresh Oregano - 2 TBSP
• Minced green peppers - 2 tbsp (I skipped this)
• Salt - to taste
• Red chilli flakes- 1/3 tsp (or to taste)
• Italian seasoning - 1/4 tsp
• Chaat Masala - 1/8 tsp 

How to:

Make a slightly stiff dough with the ingredients , cover and keep for an hour atleast ( I make this overnight and bring to room temperature just before making the parathas)

In another bowl, mix all ingredients for stuffing. Go easy on the salt as the cheese has excess salt. 

Pinch out a portion of the dough and Roll two discs of 6 inch each. Place a tsp or two of the stuffing inside one of the discs, close with the other disc. Scrimp the edges with a fork, heat a tava / skillet and pan fry the paratha on both sides till golden brown with  tsp of oil. 

Serve hot or pack once cooled for kids' lunchbox :-)

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Let's see what my #breadbaker friends have dished out this month :
Please double-check that you have the hashtag #BreadBakers in your post title and the required badge and blurb somewhere in your post. Thank you!

• Brazilian Cheese Bread by All That's Left Are The Crumbs
• Buttermilk Cheddar Quick Bread by Food Above Gold
• Caramelized Onion and Cheese Bread by Ambrosia
• Cheddar Beer Bread Rolls by Karen's Kitchen Stories
• Cheese Babka by Passion Kneaded
• Easy Cheesy Pull Apart Rolls by I Camp In My Kitchen
• Irish Cheddar Scone with Scallions by Baking Sense
• Mexican Cornbread Waffles by Food Lust People Love
• Mozzarella Stuffed Breadsticks by A Day in the Life on the Farm
• Mini Chilli Cheese Parathas by Sizzling Tastebuds
• Pancakes Huancaina by The Schizo Chef
• Spicy Cheese Bread by Gayathri's Cook Spot
• Stuffed Mini Cheese Chicken Burger Buns by Sneha's Recipe
• Wholemeal Cheese Bombs by Cook with Renu
• Vanilla-Mascarpone Popovers by Culinary Adventures with Camilla

Vegan Blueberry Muffins | How to make Vegan Blueberry Muffins

Baking is always therapeutic, especially when baking with my kids. My little one is a tad too fascinated with muffins and she picked the dish for this week’s #FoodieMondayBloghop when Archana gave recipes with plant-based milk.Although I had Badam Thandai (keeping in mind that Holi is just around the corner), I went with the kid’s demands and baked her muffins after a long break ! 

Edit: The nutritional advantage of using Nut-based milk as compared with traditional dairy milk can be read here.

Our host for the week, Archana has an amazing collection of bakes and dishes from around the world, and she is a great friend too ! She did a wonderful guestpost for me a while ago, and am sure you would all love to read it :-) 

Read on to see what plant based milk was used to make this amazing Vegan Blueberry muffins that we loved to bake together on an early Sunday morning. 

It was a wonderfully mad Sunday juggling Oats Dosa on the tava and these muffin preps on the other kitchen counter. Thankfully, I didn’t mess up both, and there you have a lovely breakfast / snack on the go, for both kids and adults. The only things I would make differently next time is to swap the all purpose with wholewheat or Oats flour as I ran out of both at the last minute AND to use brown sugar instead of refined sugar 

(PS - a submission - this is perhaps the FIRST bake I have made with maida and refined sugar after 6-7 years and my palate took some getting used to ! ). 

But the kids liked it for a change, and I look forward to peacefully packing their boxes with this muffin with a fruit for a filling snack. 

Other Eggless Muffins you might like on this blog:

• Pumpkin Raisin Muffins
• Semolina Pizza Muffins
• Spicy Cinnamon & Pepper Muffins
• Eggless Morning Glory Muffins
• Wholewheat Orange Choco chip Muffins
• Wholewheat Jaggery Ragi Choco Muffins
• Almond meal Muffins with Oats and Honey
• Eggless Choco chip Coconut Muffins & Bread - 2 recipes
• Wholewheat and Finger millet -Choco walnut muffins
• Triple Chocolate Cupcakes
• Sugarfree Dates n Almond Muffins 

PIN FOR LATER

Makes : 9~10 medium sized muffins

Prep time - 15 mins, Bake time  - 20~22 minutes

Ingredients: {1 cup = 240ml}

Dry ingredients:

All purpose Flour - 1.5 cups (can sub partially or entirely with Wholewheat flour / Oats flour with slightly varying results)

Baking powder - 2 tsp

Cornflour - 1.5 tsp

Salt - 1/2 tsp

Wet ingredients :

Granulated Sugar - 1/2 cup (the muffins are mildly sweet, but you can adjust accordingly)

Neutral Oil - 1/4 cup

Coconut Milk - 2/3 cup + 3 TBSP cup water** (adjust consistency with more / less water)

Vanilla Extract  - 1 tsp

Dried Blackberries - 1/3 cup + more as required 

How to:

Preheat oven to 180 C / 375 F and line the muffin pans after greasing them lightly. 

In a bowl, add the wet ingredients and whisk them well till the sugar dissolves. 

In another bowl, sift the dry ingredients twice over. Roll the blackberries in a tsp or two of flour and keep aside.

Now add the wet mixture to the dry mix in batches, fold gently. Add  the floured black berries and again fold. 

Scoop the mixture into the muffin pans. Bake for 20-22 minutes or till a cake skewer comes clean (Mine were blond at 20 mins, so I increased the temp to 190C and baked for a further 1-2 min)

Once baked, cool on wire rack. Store in an airtight container and refrigerate any left overs 

Enjoy warm with a cuppa !