OATS BISI BELE BATH | SAVORY OATS PORRIDGE | INDIAN OATS RECIPES

Oats is a healthy and versatile breakfast option as it can be used in various preparations and can also be used easily in several south Indian dishes. My blog already has various posts that highlights various savory options with oats like Savory Oats porridge(with curds), Oats kharabath,Oats pongal . Oats can also be used to prepare instant idly,dosa,paniyaram varieties which I intend to post later.This post is based on an interesting method of using Oats in a very well known south Indian dish called Bisi bele bath, which I aptly call as the Oats Bise bele bath. Remember to serve it hot , otherwise Oats tends to get a bit sticky when it becomes cold. I am sure you will enjoy this healthy preparation.

Oats Bisi Bele Bath Recipe:
(serves 2)

Ingredients:
1 cup quick cooking Oats
1/4 cup Toor dal
1 cup of finely chopped Vegetables(1 small Carrot,5-6 french Beans,1 small Capsicum)
1/4 frozen green Peas
1 Tomato,finely chopped
1 medium Onion,finely chopped
2 tsp Bisi Bele Bath masala(home made or ready MTR masala)
2 tsp Tamarind pulp
1/2 tsp grated Jaggery
1/2 tsp Red chili powder
a pinch of Turmeric powder
1/2 tsp Mustard seeds
a sprig of Curry leaves
a pinch of Hing
Salt to taste
1 tsp Oil
1 tsp Ghee(while serving)

Method:

• Pressure cook toor dal and finely chopped vegetables(carrot,french beans,capsicum) and peas in separate containers in the cooker for 3 whistles.
• Meanwhile dry roast oats and keep it aside.This is very important to dry roast oats when you make porridge which helps in making slightly non-sticky porridge,otherwise oats tend to get sticky faster.
• In a big kadai heat oil and crackle mustard seeds and add curry leaves and fry well.
• Add hing and finely chopped onions and fry until translucent.Add finely tomatoes and fry until they are mushy.
• Add water(3 cups) to it and let it come to a boil and add oats and give a quick stir.Add cooked toor dal and vegetables to it and mix well and mash it slightly using the back of the spoon which helps in amalgamating with each other to give a thick porridge consistency.
• Add salt,bisi bele bath masala,red chili powder,turmeric powder and tamarind pulp and boil it fro 3-4 mins.Adjust the consistency of bisi bele bath by adding more water if required.

Serve it piping hot with a dollop of ghee and khara boondi/chips or cool raitha.
Notes:

1. I kept the vegetables simple,you can even add potatoes,fresh double bean pods to it.
2. You can even give a tadka of fried cashew nuts or fried ground nuts.I did not add as I wanted to make it more healthier.
3. Eat this immediately and do not keep it for long as it turns slightly sticky.
4. You can replace Bisi bele bath masala powder with Sambar powder,but you will find a difference in taste.
5. For a Vegan version avoid ghee in the recipe.

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Holige Saaru | Obbattu Chaaru | Special Toor dal Rasam

When we make this sweet , called Holige (in Kannada language) or any sweet which uses hoorna (sweet lentil stuffing) as the stuffing we definitely make this incredible lip smacking holige saaru along with it. I am sure that by now you all would have guessed that I made this saaru with the hoorna that I had made for Sugeelu. If we have hoorna already prepared with us then making this saaru is just a breeze.If you have anyone in the family who does not like rasam, I am sure that they would definitely change their mind after tasting it.This is my personal favorite variety of saaru and is in-fact my most signature recipe at my in-laws place.If you have never tried this before, please give it a try...it's really worth a try.
Recently, I received a request from one of my readers, for this recipe hence I thought I will post this recipe as I had made this saaru for Ugadi.
Holige Saaru | Obbattu Chaaru Recipe:
(Serves 2-3)

Ingredients:
1/3 cup Hoorna(filling for Obattu/Holige) * see notes
a small lemon sized Tamarind or 3 tbsp Tamarind pulp
3 tbsp grated fresh coconut
1 tbsp finely chopped Coriander
2 tsp Sambar/Rasam powder *see notes
1/4 tsp Turmeric powder
Salt to taste

for Tadka:
2 tsp Ghee
1/2 tsp Mustard seeds
a sprig of curry leaves
a pinch of Asafoetida

Method:

• Add 2 cups of water(strained water from toor dal) to the hoorna and mix well and boil the mixture.
• Once it comes to a boil add grated coconut,chopped coriander,sambar/rasam powder,tamarind pulp,turmeric powder and enough salt and mix well.Let it come to a boil.Taste it now and adjust the seasoning according to your taste buds.In case you need to add more water or tamarind or salt or sambar powder,feel free to add it.This would be sweet,spicy and tangy at the same time,a perfect blend of flavors.
• Mean while heat ghee in a small tadka pan and crackle mustard seeds and add curry leaves and hing and fry for few seconds and add this tadka to the boiling rasam and boil for 1 minute and switch off the flame and keep it covered.

Serve it hot with plain hot rice and some vegetable fry and fryums.

Notes:

1. This saaru(rasam) is made when we make holige or any other sweet like sukkinunde or kadubu where we use the hoorna as filling, the rasam tastes best with the hoorna.In case you want to try this without hoorna,you can replace it with cooked toor dal and add 2 tbsp grated jaggery while boiling the rasam.Though there is a compromise in taste but it is still tastier.
2. My mom gives me the sambar powder which can be used as rasam powder.You can easily replace the sambar powder with store bought MTR brand Sambar/Rasam powder.
3. For a Vegan version use oil instead of ghee in the seasoning.
   

I am sending the entries 'Holige Saaru','Sugeelu','Alu fry','Vankaya-Soya Kura','Masala Uthappam' , 'Mamidikaya Vankaya Pappu' , 'Cabbage Chapati' and 'Miriyala Charu' to pari's 'ONLY-SOUTH INDIAN' event.

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