Oats veggie Idli (instant)

This was my first trail with ‘oats idli’ and trust me it was very testy, so I thought I will share this simple and easy recipe with you all. The recipe is similar with ‘rava idli’ recipe, but it is much healthier as we are using oats instead of ‘rava’. I hope you and your family will like it .. please let me know your feedback..

Ingredients:
1. Oats – 1cup,
2. Whole wheat rava/semolina – ½ Cup,
3. Yogurt – ½ cup,
4. Water- 1 cup or as needed
5. Salt to taste,
6. Baking soda – ½ tsb,
7. Onion chopped- 1 small,
8. Mustard seeds – ½ tsb
9. Oil – 1tsb,
10. Chopped veggies of your choice – ½ cup, I used red bell pepper, carrot, beans,
11. Curry leaves- 1 or 2 finely chopped,
12. Green chilies- 2 finely chopped

Procedure:
Step 1: Dry roast the oats in a pan for 5 mins in high flame to make it crispy. Cool it little bit, blend it to a fine flour in a blender.
Step 2: In a bowl add Oats flour, whole wheat rava or semolina, pinch of salt, yogurt, baking soda, water and mix it well. Stir the idli batter very well, the batter should have a medium consistency. Cover and allow the batter to sit for at least 10 minutes.
Meanwhile we will prepare the veggie

Step 3: In a pan heat oil add curry leaves and mustard seeds sauté till the mustard seeds crackle. Add green chilies, chopped vegetables and salt to taste. Sauté for 4~5 mins, turn off the heat.
Step 4: Add the sautéed vegetables to the Idli batter, mix well. 
Step 5: pour the oats idli batter in a greased idli plates.
Step 6: Place the plates in the steamer, cover and steam the idlis for about 10 to 12 minutes. Take out the idlis from the steamer, serve hot with your favorite chutney.

Black Chickpea (kala chana) Masala

Kala chana masala or black chickpea masala curry is a healthy recipe as chickpeas are full of protein. Because it is full of protein it is one of the must have dishes during Ramadan in our place. Not only it is healthy it is very testy as well. So, let’s get started 
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Ingredients:
1.       Dried black chickpea- 1 cup,
2.       Onion – 1 big, finely chopped,
3.       Tomato- 1 big, finely chopped,
4.       Ginger garlic paste- 1 tsb,
5.       Cumin seeds- ½ tsb,
6.       Coriander powder- 1 tsb,
7.       Cumin powder- ½ tsb,
8.       Chili powder- ½ tsb,
9.       Garam masala – ½ tsb,
1.   Oil- 1 and ½ tsb,
1.   Coriander leaves for garnishing,
1.   Salt to taste

Procedure:
Step1: Soak the kala chana/chichpea in water over night (or for 8-9 hours). Boil the chickpeas in a pressure cooker for 10-15mins.
Step2: In a frying pan heat the oil, add the cumin seeds wait until the seeds start cracking.
Step3: Add the chopped onions Wait until the onions become translucent. Add ginger garlic paste and cook for another 5mins in medium heat.
Step4: Add the chopped tomatoes, salt, cumin powder, coriander powder, chili powder mix all together and cook for 4~5 mins.
Step5: Add 1 cup water, the boiled chickpeas, mix all together, cover the lid lower heat and cook for at least 10mins. Check in-between, if it is too dry add ½ cup of water.
Step6: Open the lid cook the whole thing is medium high heat for another 5 mins. Add garam masala turn off the heat cover lid and give 5~6 mins sitting time and serve.