ஓட்ஸ் ராகி இனிப்பு களி Low calorie nutritious Ragi Oats Breakfast

Oats Ragi sweet kali with cowpeas and Jaggery sweetener.

Click to see my video.

Ingredients:

Rolled oats - 1cup

Ragi flour (finger millet flour) - 1/4 cup

Jaggery (soft) - 2 Tbsp

Cowpeas (Karamani / thattampayaru) (cooked) - 1/4 cup

Shredded coconut - 1 Tbsp

Water - 3cups + 1 cup

Method:

Soak the oats overnight for easy cooking and also soaking gives more volume after cooking.

Oats can be cooked without soaking too.

Put the oats in a cooking vessel.

Add 3 cups of water.

Cook it in stovetop. (In a pressure cooker just 1 whistle is enough. In an electric cooker it needs pressure cooking for 3 mins).

While the oats is cooking, dissolve ragi flour in 1/2 cup of water.

After the oats turns mushy, add the ragi solution. Rinse the bowl in little more water (say 1/2 cup water) and add.

Reduce flame to medium.

Mix well.

In 3 minutes the ragi will get cooked.

Add the jaggery and mix well. Let it dissolve.

Add cooked karamani.

Switch off heat. 

Add shredded coconut and mix well.

Enjoy!

Serving suggestion:

Makes 2 servings.

Serve as breakfast.

Approximate Calorie Calculation of this Oats Ragi sweet breakfast:

Oats curd rice

Oats thayir saatham (ஒட்ஸ் தயிர் சாதம்), is our new favorite breakfast nowadays.
I soak steel cut oats overnight and cook it in stove top with old fashioned oats to prepare this curd rice. Most days I use old fashioned oats only, if I didn't soak steel cut oats. I won't recommend using steel cut oats only, as the old fashioned one or the quick oats gives a better texture for this recipe. Some days I pressure cook it the night before and leave it in countertop , just like our native style 'old rice' for next morning curd rice.  If you are using a quick oats you can cook it in stove top easily and use that for this recipe too.
I temper this curd oats, so that my hubby loves it like the regular 'curd rice' . I am sure anyone who loves curd rice will definitely like this.

Oats curd rice with mango pickle

Ingredients:
Oats - 1 1/2 cup
(Old fashioned oats - 1 cup + steel cut oats 1/2 cup).
Indian plain yogurt (fat free curd) - 1 cup
sea salt - a pinch
water - 4 cups.
sesame oil - 1 tbsp.
mustard seeds- 1 tsp
urid dhal - 1/2 tsp
ginger - 1 inch ( chopped finely )
green chillies - 1 (chopped finely).
curry leaves - 1 sprig.
cilantro- chopped ( 1 tbsp)
fresh chopped shallot - 2 tbsp
Method:
Soak the steel cut oats for 2-3 hours . Add it to a cooking vessel along with old fashioned oats. 
Cook it in stove top for 10 minutes or until it is gets mushy.
If you are using an instant pot or pressure cooker, soaking is not necessary. Cook it in high pressure for 5 minutes with 4 cups of water. 
We can do this at night and keep it in countertop to get it little fermented. This is a healthier as well as easier version.

Before using it, add salt, curd, chopped shallot, cumin, cilantro to the cooked oats.

To temper: Heat a frying pan . Add oil.
Put the urid dhal and mustard seeds . After hearing the popping sound, add chopped curry leaves, cilantro, green chillies and ginger. Pour it over the oats. Mix well.

Oats curd rice is ready !

Serving suggestions:
Serve as  breakfast with mango pickles or just enjoy simply, because it tastes excellent all by itself. 

Quick oats dosai

Sometimes I make this kind of quick oats dosai using left-over dosai mavu (batter). No one can say that it contains oats. So this is a good way to incorporate more fiber in our regular Indian food. Rolled oats behaves like poha (aval) in Indian cooking. So it is easier to make many Indian foods also.
 Also see my paruppu thovaiyal (dal chutney) too, which is my favorite chutney.  Mix that dal chutney with a tsp of sesame oil and fall in love with this combo forever. Sharing this quick and easy healthy dosai with you all ! Hope you all like it !

Oats dosai served with paruppu thogaiyal.

Bubbles in dosai will tell that you have made a super soft dosa and it is a success :) 

Ingredients:
rolled oats (traditional or microwaveable) - 1/2 cup
left over dosa batter - 1 1/2 cups
salt - to taste (optional)
Enos fruit salt - 1/8 tsp  (optional)
water - very little.

Method:
Powder the oats in a small dry mixie jar.
Add this to the dosa batter along with salt, eno's fruit salt. (Instead of eno's fruit salt we can add baking soda too, if we need a thick soft dosai. Otherwise we can make a crispy dosa with the same flour without any effervescent). Add little water to get dosa batter consistency (the batter should be thinner like pancake mixture).
Heat a dosa tawa. Coat it with sesame oil.
Pour a ladle of dosa mixture. Flatten it slightly to a small round (6 inch approximately).
Reduce flame and wait till it gets cooked (easy to flip stage).
Flip and cook the other side too.
Oats dosa is ready!

Serving suggestion:
Serve with any chutney , sambar just like ordinary idli dosai.

Note:
I have not tried this with 'steel cut oats'.
Try increasing the oats in this recipe up to 50:50 ratio and it will work good.
Eno's fruit salt can be substituted with a mixture of pinch of baking soda + lemon juice 2 drops (from my own experience , this gives the same effect .... bubbles in dosai).
Effervescent is needed in colder countries only and it is totally optional. Without this soda effect, dosa won't be spongy soft and still we can enjoy a thin dosai.

Oats and Raisin cookies. (eggless version)

Everybody knows oats is good for health. So here is a cookie with oats. we can replace an unhealthy snack with this flavorful Oats and Raisin cookies.

Ingredients:
1 1/4 cup uncooked oats.
3/4 cup All purpose flour
1/2 cup sugar .
1/4 cup raisins.
1/2 stick butter (1/3 cup softened )
1/4 cup milk
1/2 tsp vanilla essence
1/2 tsp baking soda.
1/2 tsp cream of tartar or 1/2 tsp white vinegar / lime juice.
1/4 tsp salt

Method:

Preheat oven to 375 deg F.
Gather everything in a big mixing bowl by hand. Keep it inside refrigerator for easy handling.
After 10 minutes spread an aluminium foil over a baking tray.
Roll the dough into small balls (size of a big gooseberry) and flatten them on the tray by using the bottom of a glass tumbler .
Place all cookies 1.5 inch apart , because the tiny cookies will swell and become big cookies , occupying more diameter.
Bake 9 minutes in 375 deg.
Take out and let it rest , so that it becomes stiff.(take the cookies out ,once the bottom seems mild brown in color. At this
stage the cookies will be soft , but after a few minutes outside they turn stiff.)
This cookies will be more soft and a bit chewy.
variation:
If you want to get more stiffened cookies add 1 egg instead of cream of tartar.

Serving suggestion:
makes 25 cookies.