Tag Archives: Parathas

Oats recipes Compilation | Dosas, idli, cake, paratha and pizza with oats

As I write this, I am sitting on our sofa with my son sleeping soundly in my arms, completing his evening nap. I have had many people tell me that it’s not a good habit and I should practice him by putting him down on the bed during nap time so that I can be free then. I usually say “okay, I will try” to them as I know they won’t understand that the peace I get when my son sleeps in my arms 😍 is incomparable to any free time I may get after putting him on the bed. Also, he too naps much better, very peacefully when he sleeps in my arms. ❤️

What I do is, finish all my chores before his nap time and while he sleeps on me, I either chat with Amma or listen to my favorite songs or like I am doing now, blog a new recipe. I feel relaxed then and his nap turns into my rest time too. ❤️

Also, I know this won’t last long as I used to do the same with my daughter too. Now at 6 years, she no longer sleeps next to me while my son who is 2.5 years needs all the cuddles in the world at night too. So I just tell myself to enjoy this bliss of motherhood, the love, the attachment, the “mogu mogu“, his hugs, his caressing, his kisses, his tight embraces while it lasts. ❤️

I just hope that even if he grows, he will still love me the same, if not show it physically but still the affection remain the same. That’s all a mother wants and this motherhood journey has taught that to me. ❤️

Here’s sharing the Oats recipes which I make always to include the super food in our diet. Hope you all try and like it. Happy and healthy cooking!

1. Instant Oats Idlis : This was one of the first recipes that I learned with oats many years back and has been my regular specially when I have not planned ahead or don’t know what to make for breakfast.

Recipe here: Instant Oats Idlis

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2. Instant Oats Poha dosa: An instant dosa with oats and poha which goes really well with sambar. My kids love this dosa very much.

Recipe here : Instant Oats Poha dosa

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3. Oats and Mixed dal dosas : These dosas come out as delicious as beautiful they are to see. Great way to include protein and nutrients in your dosa.

Recipe here : Oats and Mixed dal dosas

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4. Moong sprouts Oats dosa : Yet another healthy dosa combining sprouts and Oats which comes out very tasty. I make this to include sprouts in my kids’ diet who don’t eat sprout as it is.

Recipe here : Moong sprouts Oats dosa

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5. Instant Oats Vegetable Bhakri : This is hands down my favorite breakfast with oats. Combining so many veggies and oats, this Bhakri or thick dosa does not even need an accompaniment. Tastes so delicious with butter. Hardly takes time to make the batter and is so filling that it can be a meal in itself too.

Recipe here : Instant Oats Vegetable Bhakri

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6. Masala Oats Paratha : This unique and super delicious parathas are a must try. Learnt it from a friend many years back and I make it for a change from regular chapatis. My kids love it a lot and eat more than usual when I make it, making me a happy mommy. 😍

Recipe here : Masala Oats Paratha

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7. Dates and Oats Cake : A healthy and yummy cake combining the goodness of dates and Oats. You can never say it has oats in it and trust me, comes out very delicious. One among the most tried cake recipes from my blog after Sugar free Dates Carrot Cake.

Recipe here : Dates and Oats Cake

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8. Gluten free Oats Pizza : I usually make whole wheat Vegetable Pizza at home as evening snack for my kids. Apart from that, I have learned to make this Oats pizza which only has oats in the base. Comes out very soft and super tasty too. A must try pizza specially for those looking to bake gluten free pizza at home.

Recipe here – Gluten free Oats Pizza

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You can also check my other compilations:

* “No rice” Dosa recipes Compilation

* Easy to make, ready in 15 mins Healthy sweet recipes compilation

* Healthy cakes and cookies compilation

* Baking basics guide for beginners

Alu Paratha

In my childhood, if there was something I used to wait from Amma’s special dishes, it was Puri bhaji that she made weekly once for breakfast and this Alu Paratha which was a weekend lunch speciality.

I used to buzz around her like a bee till she made hot hot parathas so lovingly that I can never match her taste in it. Though after marriage, potatoes are not common in my household as husband does not like it (can you believe it?? He hates my favourite potato 😑), he does love these alu parathas gratefully.

So I make them for his lunch box as they stay soft even after many hours along with Mint chutney and they make an amazing combination. Hope you all try these simple alu parathas too. Happy and healthy cooking!

RECIPE:

Ingredients: { makes about 10 parathas}

For the outer dough:

4 Cups of whole wheat flour/ Atta

Salt to taste

Water as required

For the filling:

4 medium sized Potatoes

3 Tbsp freshly grated Coconut

3 Green chillies

2 Tbsp Coriander leaves

1/2 tsp Hing or Asafoetida

Salt to taste

Ghee to cook the parathas

Step by step recipe:

1. Take wheat flour and salt in a bowl. Add water as required and form a smooth dough. Keep aside.

2. Pressure cook potatoes till they turn soft but don’t overcook them as it can lead them to leave water and will be difficult to stuff inside. Remove them and allow them to cool.

Note: I usually pressure cook for 4 whistles on my electric stovetop. May vary for gas tops.

3. After they cool down, peel and mash the potatoes well with a masher. Add coconut, green chillies, coriander leaves, hing and salt.

4. Mix well and keep aside.

5. When making parathas, divide both the doughs into equal portions.

Note: Keep the wheat flour dough size bigger than the filling so that you can roll easily.

6. Keep the pan to heat on the flame. Dip the wheat dough in dry wheat flour and roll into a small round shape as shown. Place the filling inside.

7. Close the dough from all sides and seal.

8. Dip again in dry wheat flour and roll as thin as you can.

9. Place this on the hot tawa and fry both sides using ghee.

Notes:

* Be careful while cooking the potatoes and if it does leave water and turn extra soft, add little oats for the mashed potatoes to absorb water. I do it too and you won’t know the difference.

* This tastes very simple but delicious especially those who love hing flavour.

* We love it curd or Mint chutney.

Vastad rotti | Wheat Banana flatbread

I am sure if you are checking this recipe, it must be either due to the amazement of the unique name “Vastad rotti” or have savoured this delicious snack made by your grandmother and just wish to recreate it in your kitchen.

Anyhow for all of you, Vastad rotti is nothing but tava fried version of the famous Mangalore Buns. My grandmother made these rottis as evening snack when she did not want to deep fry the leftover buns dough again. They tasted so delicious that I loved it more than buns itself.

After marriage, when I tried it for the first time, my husband did not know about it but to my amazement, he too loved it very much. So now whenever there are leftover bananas, he asks me make these rottis. In fact, sometimes he brings bananas only for this. Such is the love for these cute small Vastad rottis. 😍

Hope you all try and love it too. Happy and healthy cooking! ♥️

RECIPE:

Ingredients:

3 Cups Wheat flour (or as required)

1 Cup mashed bananas

1/2 Cup Curd or Yogurt

1/4 Cup Powdered Jaggery or Sugar

2 Tbsp Besan/ chickpea flour

1 tsp Cumin seeds/ Jeera

A pinch of pepper powder

Salt to taste

1/2 tsp Baking soda (optional)* check notes

Step by step recipe:

1. Take mashed bananas in a large bowl. Add besan, jaggery or sugar, cumin seeds, pepper powder, salt and baking soda ( if adding).

This is an old picture. I add powdered jaggery now.

2. Add curd and mix well using a spatula.

3. Now slowly add wheat flour 1 Cup at a time and keep mixing till it forms a dough. Knead with hands lightly.

4. Coat the dough with oil and cover and keep overnight or for 6 to 8 hours to ferment at room temperature in a warm place.

5. When making vastad rottis, make equal portions of the dough.

6. Roll like you roll out puri into a thick circle. Use dry flour if needed.

7. Heat a tawa and place the rolled roti on it. Look at it puff up and form tiny bubbles on the surface.

8. Add ghee. Flip and cook the other side too.

9. Serve hot with chutney or dalitoy ( Konkani style dal).

Notes:

* Actually the measurements of this recipe can vary a lot depending on the variety of bananas, water content in curd and quality of wheat flour. So please go with the step by step recipe and follow accordingly.

* You can also make with leftover bananas even if you have only couple of them. Not necessarily 1 Cup mashed bananas are required.

* Add curd along with other ingredients and see how much wheat flour is needed to get it to form a dough.

* Please do not add water while forming this dough. The moisture should come only from bananas and curd.

* I skip baking soda sometimes and even though there is a difference in texture, taste is almost the same. With baking soda, the texture is flaky like a paratha and without it, the texture is like a thick chapati.

* After fermentation of the dough, the dough might leave water and turn very sticky. Just add more wheat flour and form a manageable dough.

* Roll the dough into a thick circle and cook well on medium flame. On high flame, the rotis can turn black due to the presence of bananas in it.

* You can use powdered jaggery or sugar in the dough. Does not make much difference.

Masala Oats Paratha

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I have been unknowingly adding a lot of Oats recipes like Dates and Oats Cake , Oats and Mixed dal dosa, Instant Oats Idli and now this Masala Oats Paratha.

Some years back my friend had shared this recipe of Masala Oats Paratha. I had tried it many times and loved it too but somehow forgot it later as we usually have rice.

Yesterday I remembered it and made just few of them for dinner to see if the kids will like the change in taste. I was so happy when my daughter said “Amma, what is this? This is so yummy. Give me more. Can’t stop eating it.” And finally ate three of them instead of one that she usually eats. Even though I should not share this for the fear of evil eye, can’t resist as it made me so happy and out of the world. I am sure all mothers can understand how I feel.

Here’s sharing the recipe. Hope your family loves it too.

RECIPE:

Ingredients: { Makes around 8 Parathas}

For the outer dough:

3 Cups Whole wheat flour/ Atta

Salt to taste

Water as required to knead the dough

For the inner filling:

2 Cups Instant Oats

1/2 Cup Curd/ Yogurt

3 green chillies, finely chopped

A small piece of ginger, minced

3 garlic cloves, minced (optional)

Few curry leaves, finely chopped

2 Tbsp of finely chopped Coriander leaves

2 tsp Garam masala powder

1 tsp Red chilli powder

Salt to taste

Oil or ghee to cook the parathas

Step by step recipe:

1. Take wheat flour and salt in a bowl and add water. Knead to form a smooth dough. Keep aside.

2. Now take instant oats in another bowl and add curd one spoon at a time and keep mixing till it looks like one wet mixture. I required 1/2 Cup curd for 2 Cups Oats.

This should be the consistency of the mixture. It should be thick.

3. Now add ginger, garlic, green chillies, curry leaves, coriander leaves, garam masala powder, red chilli powder and salt.

4. Mix well and divide into equal portions.

5. Now divide the wheat dough also into equal number of balls. Take one and roll a little. Place one oats portion inside it.

6. Close and seal the edges.

7. Using dry flour, roll into a big circle like you roll regular parathas.

8. Now place it on a hot tava and cook both sides using ghee or oil.

9. Enjoy it hot with curd or any side dish. We love it with Amma’s tomato chutney.

Notes:

* Don’t add a lot of curd than required or you will have difficulty filling it if it is more wet.

* The masalas and spices are to taste. I sometimes skip garlic or curry leaves if I don’t have. It’s all upto how your family loves it.

* I take out the green chilly before feeding each bite to my kids. You could skip it from their mixture itself if needed.

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