Oats Tikki | Oats Cutlet Recipe

I have been getting few requests for Snacks using Oats from my readers and hence I had come up with an Oats Tikki recipe which is an easy and healthy snack. I have included oats in my breakfast in many interesting options and now slowly started to include them in various varieties other than breakfast. I have earlier posted Oats pakoda recipe which is a deep fried version but a very good snack and today let us see a low fat version of  Oats Cutlet. I have prepared it like any other cutlet but included oats in a large quantity and also gave a coating of oats for the crust. As oats itself is a nice binding agent when it is moist you don't need to add any other binding agents like bread or corn flour to the mixture.If you have boiled potato ready you can prepare this snack in less than 20 mins.You can send this for your kids tiffin box too, it stays good!!

Check out other Snack options with Oats in my blog here:

• Chewy Granola Bars-step by step recipe
• Oats and Fry fruits Ladoo -Sugar free and Fat free
• Oats Pakora
• Instant Oats Paniyaram(Ponganalu/Paddu) 

If you are interested to check other oats recipes, click here.

Oats Tikki | Oats Cutlet Recipe:

Yields 12-14 Tikkis

Prep time:10 mins | Cooking time:20 mins | Total time:30 mins

Cuisine: Indian | Category: Snacks

Ingredients:

1 1/2 cups Quick cooking Oats (Kellogs/Quaker)

2 medium Potatoes

1/4 cup grated fresh Paneer

1 small Carrot, grated

2-3 tbsp chopped Coriander leaves

2 Green Chillies, finely chopped

3/4 tsp Chaat masala

1/2 tsp roasted Cumin powder

1/2 tsp Garam masala

1/2 tsp Amchur powder

juice of 1/2 Lemon

Salt to taste

3 tbsp Milk or Water,to coat cutlets

2 tbsp Bread Crumbs,optional

2-3 tbsp Oil,to shallow fry cutlets

Method:

• Dry roast oats until they turn slight brown and reserve 1/2 cup of oats aside and use the remaining 1 cup of oats in the cutlet mixture.

• Boil the potatoes in pressure cooker for 3-4 whistles or microwave it for 5-6 mins.Peel the skin and when they are still warm mash the potatoes nicely.
• Add chaat masala, cumin powder, Garam masala, amchur powder, salt, lemon juice, grated paneer, carrot and chopped green chillies, coriander to the mashed potato mixture and mix nicely.

• Now add roasted 1 cup oats to the potato mixture and mix nicely. Oats give enough binding for the tikkis, if you feel you need more binding add 1-2 tbsp roasted oats to it and slightly knead it again.

• Divide the mixture into 12-14 equal portions and shape them into rounds of 2" diameter and 1/2" thickness. Prepare all the cutlets and keep them ready.
• In a plate spread 1/2 cup roasted oats and mix it with 2 tbsp bread crumbs(if you are using).

• Dip each cutlet in a bowl of milk or water quickly on both sides and drop them into the oats mixture and coat the oats and bread crumb mixture on all sides by moving the tikkis all around and keep them on a plate. 

• Repeat the same process for all the cutlets.You can refrigerate them for half an hour or prepare them immediately.

• In a wide non stick pan heat 2-3 tbsp oil and place the cutlets and fry them on low- medium flame until they are roasted to light golden brown in color. Turn them and add a tbsp of oil from the sides if needed and roast until crisp on both sides.Drain them on a kitchen napkin.

Serve hot with Green Chutney, Imli Chutney or Tomato Sauce. Sprinkle Chaat masala over the cutlets for extra taste.

Notes:

1. Roast the oats nicely to avoid the stickiness of oats in the cutlets.
2. The addition of bread crumbs is optional, but it makes the crust crisp and hence I recommend you to add it. You can even use rusk powder if you do not have bread crumbs in hand.
3. Initially mix all the spices in the potato mixture which helps the potato mixture in absorbing the spices nicely and then add rest of the ingredients and mix nicely.
4. You can make the cutlets in various shapes like hearts, ovals etc.
5. You can refrigerate the prepared tikkis for 2 days and shallow fry when needed.
6. If you like you can add few chopped cashew nuts or raisins into the mixture before making tikkis, they add a nice bite to the tikkis.

Technorati Tags: oats recipes, oats tikki recipe, oats cutlet recipe, healthy oats recipes, snacks with oats, indian oats recipes, oats aloo tikki, easy oats recipes

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Instant Oats Paniyaram | Indian Oats Recipes

'Paniyaram' which is also called as 'Paddu' or 'Gunta Ponganalu' is a very common breakfast variety at my place. I usually make it at least once when I prepare dosa batter. When the dosa batter turns sour, it is ideal to use it to make paniyaram.Today, I am posting a variation of Paniyaram which is an instant variety using Oats which makes it healthy too.Oats can be used in most south Indian varieties. I have already posted recipes such as Instant Oats Idli,Instant Oats Uthappam and Instant Oats Dosa.Try this healthy and instant Oats Paniyaram recipe. It is very delicious. Would highly recommend it.

Check out other versions of paniyaram here.

• Paniyaram | Paddu | Guntaponganalu
• Avalakki Paddu | Atukula Guntaponganalu

Instant Oats Paniyaram | Oats Paddu Recipe:

(Serves 3-4)

Ingredients:

1 cup Quick cooking Oats(Quaker/Saffola)

1 cup Sooji/Rava

1 cup sour Curd

3 tbsp Chana dal

1 big Onion,finely chopped

3 tbsp chopped Coriander

2-3 tbsp chopped Curry leaves

1 tbsp Green Chili paste

1 tsp Cumin seeds

1 tsp Eno/Fruit salt

1/4 tsp Cooking Soda

Salt to taste

Method:

• Soak chana dal in water for 1-2 hrs. Drain them.
• Dry roast oats and sooji separately until they start changing their color.Do not roast much.Cool them and grind them together in a mixer to a coarse powder.
• Beat curd well and add it to a big bowl add ground oats and sooji and mix well.Add enough water to it to get the consistency of dosa batter.
• Add salt and cooking soda to the mixed batter and leave it aside for 1 hr.You should leave it at least for 20 mins aside.

• Add finely chopped onions, coriander, curry leaves along with green chilli paste,cumin seeds, soaked chana dal and mix well.

• Check the consistency of batter,it might become thick as the sooji absorbs water when it is soaked.Add extra required water to it to get the dosa batter consistency.
• Just before making paniyaram add eno to the batter and mix well.
• Heat the paniyaram/gunta panganalu pan/Aebliskever pan and add 1/2 tsp of oil in each impression.When it is piping hot keep the flame on LOW and pour the batter using a table spoon until it covers 3/4 th and pour some more oil over it and cover it with a lid.Let it roast on low-medium flame until golden brown in color.

• When you see the edges turning golden in color use a sharp knife and run it around the edges of each paniyaram and turn them to the other side and roast until golden brown on both the sides.

Serve it hot with Coconut chutney or Mint-coriander chutney or peanut chutney.

Notes:

1. You can add grated carrots or blanched corn to the batter and make paniyaram.
2. Make sure that you use sour curd to make this.
3. You can refrigerate the batter and use it on next day as well.Add eno to the batter before using it.
4. If you do not have eno you can use only cooking soda in the recipe.

If you are interested check out other Oats recipes here:

• Oats Pakora
• Instant Oats Idli
• Instant Oats Dosa
• Instant Oats Uthappam
• Oats Kharabath
• Breakfast Oats Porridge
• Oats and Fruits Porridge/Breakfast Smoothie
• Oats BisiBeleBath/Oats Savory Porridge
• Oats Savory Porridge
• Oats Khara Pongal

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INSTANT OATS IDLI RECIPE | INDIAN OATS RECIPES

As I have mentioned earlier in my blog, Oats can be easily adapted in South Indian breakfast varieties.Most of my oats recipes like Oats uthappam,Dahi Oats, Oats pongal, Oats Bisibelebath, Oats Kharabath, Instant oats dosa, Oats & Nuts Ladoo are popular among my readers hence I am adding one more recipe to my Oats recipe gallery to give more healthy options to the readers.

I am a huge fan of Rava Idli that we get in Bangalore,especially in Adigas.It is extremely soft and very porous where in each bite you can see the fine texture of individual rava granules and is very flavorful as it is loaded with lots of fresh coriander leaves.I follow the same recipe of rava idli for my oats idli just that I replace half the quantity of rava with powdered oats,one can increase the oats quantity in the recipe but I like the texture of Idli better when it is prepared with equal quantities of rava and oats.
Instant Oats Idli Recipe:
(makes around 12-14 Idlis)

Ingredients:
1/2 cup Quick cooking Oats*( I used Quaker)
1/2 cup Rava
3/4 cup sour Curd
1/3 cup Water,roughly
1 small Carrot,grated
1/4 cup chopped Coriander leaves
4-5 chopped Cashewnuts
1/2" Ginger,finely chopped
3-4 Green chillies,finely chopped
1 tbsp Chana dal
1 tsp Urad dal
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1 tsp Eno(fruit salt) or 1/2 tsp Cooking Soda
a pinch of Turmeric powder(optional)
Salt to taste
1-2 tbsp Oil
1 tsp Ghee

for decor:
8 Cashew nuts,slit into 2 halves
Method:

• Heat ghee in a small pan and fry slit cashew nuts until light golden in color.Keep them aside.
• In a kadai/pan slightly roast oats and once it is cooled down grind them to a coarse powder.
• Heat oil in the same kadai/pan and crackle mustard seeds and cumin seeds. Add chana dal, cashew nuts and fry until its light red in color.
• Now add finely chopped ginger and green chillies and fry until they turn slightly crisp and then add chopped curry leaves.
• Add rava and fry until you get a nice aroma,then add powdered oats and give a gentle stir.Turn off the stove.Let this mixture cool to the room temperature.This process can be done in advance.I generally prepare double the quantity and refrigerate some portion for later use.
• Whisk the sour curds with 1/3 cup water,turmeric powder and salt.Add chopped coriander,grated carrot to the rava-oats mixture and mix it well.Let it sit for 10 mins.
• Check the consistency of batter,it should be slightly thicker than the normal idly batter and if necessary add a couple of spoonfuls of water or sour curd(if the mixture is dry) to get the consistency.
• In a ladle mix soda bicarb with a spoonful of water or if using eno add directly and mix with the mixture thoroughly.
• Meanwhile grease idli plate with oil/ghee and place the roasted cashew nut halves in the center with the smooth surface facing downwards and pour 3 tbsp batter in each impression and steam for 12-15 mins.If you are using cooker do not forget to remove the whistle.
• once you switch off the flame let it sit for 5 mins and then remove the idlis neatly with a wet flat idli spoon.

Serve them hot with ghee,potato saagu or coconut chutney.

*You can increase the oats up to 3/4 - 1 cup(of oats powder) for 1/2 cup rava,accordingly you need to increase curd+water to get the desired consistency of the batter. In general I mix in equal proportions as I like the texture better.
Notes:

1. I highly recommend to use eno instead of cooking soda for the fluffiest idlis.
2. Normally sooji rava(upma rava) is used for rava idli,how ever if you want a healthier variation you can make it with finer variety of wheat rava(godhuma rava).
3. If the curd is sour you get a nice tang to idlis.If the curd is not sour you can add 1/4 tsp of citric acid crystals to the curd and beat well.
4. The color of oats idli might not be appetizing like a white rava idli,they turn slightly brown and hence I add a pinch of turmeric to this oats idli.However it is optional.
5. I usually make double the quantity of oats-rava mixture and I refrigerate half portion of it for my later use,it stays good for a month if refrigerated.If I have this mixture handy I can make idlis in just 15 mins.

Look at the soft porous texture of Idli in the above photo.I could not do justice to Idli with that shot photo but could not stop posting it to show the porous interior of Idli.

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Healthy Oats-Dry Fruits Ladoo..Sugar Free and Fat Free

Gokulashtami is just around the corner and many of us would be busy preparing various kind of sweets and snacks for the festival.Though we do not celebrate the festival in a grand manner,we do a regular pooja with neivedyam on this festival.While the general sweet/snack varieties include deep fried savories like palakayalu(seedai),murukku,ladoos,milk based kheers and poha based food; this year for a change I made healthy and low calorie recipes for bakshanam(I know this sounds weird to offer diet food to good).One among them is this oats and dry fruits ladoo which is very healthy and this version is also sugar free and fat free.

TH loves to eat dry fruits and it has become a ritual for me to send a pack of dry fruits to his office daily for his evening or mid morning snack.YES,before you even raise your eyebrows let me tell you...I do send snack boxes to him on a daily basis but only fruits and healthy low cal kind of snacks.Though I always try to experiment various low calorie snacks for his snack boxes, those recipes never made their way to my blog.Let me reserve this topic for a later date.
Coming back to today's post, I have used a lot of dry fruits like dates,figs, which impart their natural sweetness to this ladoo.I have also used lots of nuts and flax seeds which makes it quite chewy and nutty in texture.This is a very healthy sweet/snack item which you can eat with a guilt-free conscience-try it out for your loved ones if they are fussy eaters of dry fruits.I chose healthy dry fruits in the recipe and it is your choice to use the kind of dry fruits you want and make variations to this version. I also got inspired by seeing lots of versions posted in various blogs and came up with my own version of ingredients.
Healthy Oats and Dry fruits Ladoo:
(makes 12 small sized)

Ingredients:
1/4 cup quick cooking Oats(I used Quaker)
14 pitted good quality Arab Dates
5-6 Figs(Anjeer)
12-15 Almonds
8-10 Walnuts
2 tbsp Pistachios
2 tbsp Flax seeds
1-2 tsp Ghee(optional)
Method:

• Dry roast oats for 2-3 mins and coarsely powder them and keep it aside.
• Dry roast flax seeds until they start popping up and pulse them in mixer for few seconds.Do not powder them completely,just grind coarsely as they give nice nutty texture to ladoo.Remove and keep it aside.
• Warm almonds,pistachios and walnuts separately one by one and also pulse them separately to get tiny bits.Do this in whipper mode and also do this process separately.Remove and keep it aside.
• Chop figs and dates finely and run this in mixer for a minute or two.The idea here is to get a sticky but slight coarse mixture as this is the main sweet base and also the binding agent.
• Now in a wide bowl add the ground dates-fig mixture,powdered oats,almonds-pistachios-walnuts mixture and crushed flax seeds.
• Mix them well and check for the sweetness of the mixture.If you feel that the sweet is less you can either add more ground dates or figs mixture or you can add a couple of tbsp of sugar powder to the mixture.Mine were perfect for me,this step is left to your choice and also depends on the sweetness you need.
• Also try making a small balls of goose berry sized out of the mixture,if you are able to do then it is fine you can proceed and make ladoos.If you cannot roll them into ladoos then add 1-2 tsp of hot ghee to the mixture and try making ladoos.

Store them in an air tight container.Stays good for long.
Notes:

1. You can add dry fruits like raisins,apricots,cashew nuts and would not be much of a difference in taste.I avoided raisins and cashew nuts in the recipe intentionally as I wanted a healthy option.
2. You can also add 2 tbsp of roasted sesame seeds or khus-khus or roasted and ground peanuts in the recipe for a change.In that case you need to adjust the sweetness by adding extra sugar if needed.
3. This recipe is completely trial and error and also depends on your requirements and taste,so add sugar,ghee,amount and varieties of dry fruits according to your wish.

You can check out various snacks and sweet varieties for Gokulashtami:

Sweets:

• Aval Payasam | Poha Kheer
  
• Sunni Undalu
• Makhana Kheer
• Paal Payasam
• Coconut-Choco Truffles
• Coconut Burfi
• Paalada
• Karida Kadubu | Kari Kudumulu | Fried Sweet Dal Dumplings
• Sabudhana Kheer/Saggubiyyam Payasam
• Garugu Hollige/ Hollige with rice flour-coconut filling
• Boorelu | Sukkinunde | Suzhiyan

Savories:

• Thattai(Chekkalu)
• Dahi Vada/Perugu Vada/Mosaru Vade
• Alasandula(Lobia) Vada/Fritters
• Masala Vada/Chana dal Vada
• Mixed Dal Ambode(Vada)
• Mosaru Ambode/Dahi Dal Vada
  
• Mosaru(Curd) Kodubale/Sour Rice flour Rings
• Spicy Puffed Rice/Karam Borugulu
• Spicy Phool Makhana | Roasted Lotus Seeds

Other Poha options for Breakfast:

• Atukula Upma/Lemon Poha
• Coconut Poha/Kobbari Atukulu
• Gojju Avalakki/Pulusu Atukulu
• Kothimeera Atukulu/Dhaniya Poha
• Atukula Gunta Ponganalu / Avalakki Paddu
• Atukula Dosa/Sponge Dosa

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Oats Porridge Recipe | Indian Oats Recipes

I am not a big fan of sweetened oats porridge recipes and always struggle to finish a bowl of oats. Hence, I always settle on the savory versions of Oats like Dahi Oats, Oats pongal, Oats Bisibelebath, Oats Kharabath. I have a version of Oats-fruits shake in my blog which I really like.
When I try adding fruits to the hot oats, it curdles sometimes and also fruits does not taste good in hot milk and hence I stopped making it as I don't enjoy plain or sweetened oats. Of late, I found a version of oats with fruits which really suits my taste buds.I precook the oats with water and just before serving, I add lukewarm milk with lots of fruits and dry fruits to it.I do not add any sweetener to my porridge, as the natural sweetness and slight sourness of fruits and dry fruits makes the porridge taste just right. While it is one's personal preference to add sweeteners like sugar or honey for this recipe, If you are a not a fan of oats porridge like me, do give my version a try. I am sure you would also change your mind after trying this.You can play with the ingredients and make the porridge according to your taste. If you have interesting porridge recipes, please mention them in the comments, I would be happy to see your versions too.
Oats Porridge for Breakfast Recipe:
(Serves 2)

Ingredients:
1/2 cup quick cooking Oats
1 1/2 cups boiled and luke warm Milk
1 big ripened mango,peeled and chopped(or 1 apple)
2 bananas,peeled and chopped
1 tbsp roasted Flax seeds
2-3 tbsp cranberries(or raisins)
2 tbsp chopped nuts(almonds,walnuts,pistachios)
1/2 tsp Vanilla essence( or 1/4 tsp Cinnamon powder if using apple)
1-2 tbsp Honey(optional)

Method:

• Slightly roast oats for a minute on medium flame.This step is optional but makes the porridge less sticky.
• Boil 1 cup of water and add oats to it and boil for 2-3 mins until it is done.Let it come to the room temperature.This would form like a thick mass,do not bother .Once you add milk it would be alright.
  
• While serving add the lukewarm milk and vanilla essence(or cinnamon) to the cooled oats and mix well.
• Add cranberries(or raisins) to it and mix well.
• Transfer this to two bowls and top it with chopped banana,mango/apple,nuts and roasted flax seeds.

Serve it immediately.Mix well and eat it immediately.You can add honey on top if you want,I did not add honey as the sweetness from fruits and cranberries were enough to me.
Notes:

1. As the mangoes are seasonal you can add fruits like apple, pear, grapes, chikoo, pomegranate instead of mangoes.But make sure you add bananas to the porridge.
2. You can boil the oats and keep them aside.But make sure you mix in the milk and other ingredients just before serving.Oats should be served as soon as it is prepared.As I am adding the fruits it might curdle if I add when it is hot and hence I follow this process and it tastes really nice if done in this way.
3. You can skip adding vanilla essence to the porridge but gives a nice flavor.You can even add cardamom powder instead of vanilla essence in the recipe.
4. I used elakki baale(Elaichi banana) variety in the recipe for this as I like the sweetness of it.You can use what ever variety you get.

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INSTANT OATS DOSA | INDIAN OATS RECIPES - Step by Step Recipe

I wake up to rainy morning and dark clouds hovering around Mumbai these days-yes monsoons are here- Its not as gloomy as my opening remark might suggest - its actually a very pleasant weather, something to cherish after a phase of mildly hot and humid summer. I like sipping hot tea (chai) sitting across the deck in the TV room, watching the drops of rain falling across the window. This kind of weather demands hot breakfast ,in my view and while I prepare interesting stuff each day, I have been unable to share these recipes as I am unable to take pics because of low levels of light at that time. The worst is that, I would have prepared the entire layout for taking the pic and then rain starts again and with that, it turns darkish - spoiling the chances of taking a pic. Really appreciate my fellow bloggers who are posting recipes without a break and with amazing photographs, even in this dull weather.

As I mentioned earlier Oats can be easily adapted in south Indian breakfast varieties.I have already posted various varieties like Dahi Oats, Oats pongal, Oats Bisibelebath, Oats Kharabath,Oats-fruits shake and I also posted a version of Oats Uthappam,which is very popular among my readers.I am really glad to say that Prathibha Jain,one of the authors of the famous book called "Cooking with Pedatha" had recently tried my Oats Uthappam and posted on her FB wall linking to my page.I want to add more oats recipes to my list of Oats gallery which gives my readers more options to try with those healthy oats.
I am posting an easy version of Oats Dosa which is prepared in a similar fashion to Rava dosa but with a major amount of oats in it.Rava dosa is another post which is quite popular among my readers and you can check my recipe if you are looking for a hotel style Rava dosa at home.If you are already comfortable making rava dosa,this oats dosa would be a breeze to make.I have prepared this oats dosa in a similar way like I make rava dosa and also adapted the same recipe to prepare it.It is one of the best ways to mask the oats and make your family members to eat this healthy oats.This dosa has the full flavor of oats and the addition of rice flour and rava makes it crisp and oats adds its softness to dosa.
Instant Oats Dosa - Step by Step Recipe:
(yields 6 dosas)

Ingredients:
1/2 cup quick cooking Oats
1/4 cup Rice flour
1/4 cup fine chiroti Rava(or regular rava,see notes)
1 1/2 cups Water(see notes)
1 medium Onion,finely chopped
2 tbsp sour Curd,beaten well
1 tsp Ginger,finely chopped
1/2 tsp Green chili paste
1/2 tsp black Pepper corns,coarsely ground
1 tsp Cumin seeds
1 tbsp chopped Curry leaves
1 tbsp Coriander leaves,chopped
Salt to taste
Oil,to roast dosas

Method:

• Dry roast oats on low flame for 2-3 mins until they are slightly crisp.Cool it and powder into a coarse/fine powder.

• Mix oats powder with rava,rice flour and curd and add 1 1/2 cups of water to it and mix until no lumps are formed.
• The batter should be thin enough to pour it over the pan,it should not have spreading consistency.
• keep this aside for 10-15 mins.

• Add finely chopped onion, ginger chopped, salt, green chilli paste, chopped coriander, chopped curry leaves, cumin seeds and slightly crushed pepper corns to it and give a proper mix.

• Now check the consistency of batter as the rava absorbs water,check it and add more water if required to get the pouring consistency as shown in the pic.The consistency of batter should be very thin like how we do for rava dosa.

• Pour a ladle full of dosa batter from the outward base of the hot tawa in a circular motion to the center,fill the major gaps in between.But do not try to fill all the small gaps,those gaps helps in making the dosa more crispier.This is a very important step in making these kind of oats dosa.The crispyness depends on the way you pour the batter on the tava and the flame you manage while cooking the dosa.
• Pour 1 tbsp oil approx over it and cover it with a lid.(No need to add more oil if using Non stick pan).
• Let it initially cook on medium flame for 1-2 mins and remove the lid and increase the flame later and cook for another 2 mins until you see brown/red patches.(No need to turn the dosa).But do not try to remove the dosa in between while it is roasting.We should remove it only when you are sure that the dosa is perfectly roasted.

• Remove it from the pan and serve it directly and do not drop them in hot boxes.It should be served on to the plate immediately to enjoy the flavor and crispiness of the dosa.
• Reduce the flame for one minute and start prepare the next dosa.Do not pour the batter on high flame.Always stir the batter before preparing the next dosas.

Serve it hot right from the pan and on to the plate with Coconut chutney/Onion chutney/Tomato chutney or any accompaniment of your choice.
Variations:

1. You can add finely chopped dry fruits like cashews,raisins and badam to the batter which tastes very nice where you get to taste in every bite of the dosa.
2. You can add finely chopped tomato and little haldi to the batter and make to get a tangy twist to the oats dosa.It will be more colorful and flavorful.

Notes:

1. Chiroti rava is best for this dosa,if you don't get it use regular rava.Slightly roast and cool the rava before adding to the batter.
2. I added 1 1/2 cups of water to the batter to get the desired consistency.However it depends on the kind of rava we used,so feel free add extra water(up to 2tbsp or 1/4 cup) depends on the required consistency.

I have also made a video and this is my first attempt in making a video.Check out the video for how to pour this Oats dosa here.

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