Oats pidi kozhukattai

Oats PM

Makes about x8 small kozhukattai (light dinner for 2 people?)

What you need:

  • Oil (2 tsp)
  • Mustard seeds – 1 tsp
  • Urad dal (1tsp)
  • Green chillies – 1 or 2 finely chopped
  • Curry leaves – 4 or 5
  • Asafoetida/Perungaayam/Hing – a pinch
  • Rolled Oats: 1 cup (I use the broken variety for this – not the jumbo)
  • Wheatgerm /wheatbran / soyabran : ½ cup
  • Water ¾ cup – but you may need more
  • Salt – to taste

Optional: grated coconut ¼ cup, coriander leaves ¼ cup, other cooked veg like grated carrot , grated cabbage & peas

 

Wheatgerm is a great source of natural folic acid. But if you don’t have wheatgerm/soya or wheat bran, then you can just add more oats instead.

How to make it:

  1. Heat the oil in a large non-stick pan and add the mustard seeds. As soon as they start popping add the urad dal. Then add the green chillies, curry leaves and asafoetida.
  2. Add the oats and wheatgerm/bran/soya bran if using and mix well on a low flame for about 2 mins.
  3. Add the water a little at a time and stirring well. When it starts to become a little sticky then take off the flame. (you can add a bit more water if it looks too dry)
  4. Add the optional ingredients if using and mix well and cool until you can handle it with your hands
  5. Make the pidi kozhukattai by taking a handful of the mixture and pressing into the palm of your hands so it is held together in a ball without falling apart. Your finger imprints are the mark of this special dish! J
  6. Steam for about 10 – 15mins or until completely cooked through. Serve hot with your favourite chutney or try it with a typical South Indian ‘Gotsu/Gojju’ . This is also great as a healthy tiffin by itself!

If it has cooled down too much before serving, just pop it in the microwave for a minute.

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One response to “Oats pidi kozhukattai

  1. Pingback: The South Indian Tiffin | My Kitchen Adventures

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